Menu
The Great South African Bake Off

Cookie dough party pie, calzone-inspired pies with cheesy chicken filling, and cheese and bacon puff swirls

Showstopper recipe by Michaela from The South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Cookie dough party pie

Pastry:

  • 500g butter
  • 4 cups cake flour
  • 1 pinch cream of tartar
  • ¾ cup boiling water

Cookie dough filling:

  • 1½ cups compressed brown sugar
  • ½ cup butter, melted
  • 2 eggs
  • 1tsp vanilla essence
  • 1½ cups flour
  • ½tsp baking powder
  • ½tsp salt
  • 3tbsp peanut butter
  • 1 cup white, dark and milk chocolate
  • Chips

Topping:

  • 250ml cream

Calzone-inspired pies with cheesy chicken filling

Pastry:

  • 500g butter
  • 4 cups cake flour
  • 1 pinch cream of tartar
  • ¾ cup boiling water

Cheese filling:

  • 4 cups full-cream milk
  • 8tbsp salted butter
  • ½ cup flour
  • 1tbsp salt
  • 2 cloves garlic
  • ½ cup mozzarella
  • ½ cup mature cheddar
  • ½ cup Gouda
  • 500g chicken
  • 1tbsp oil, for frying

Assembly:

  • Spray and Cook
  • Egg wash
  • Salt and pepper, for seasoning

Cheese and bacon puff swirls

Rough puff:

  • 250g flour
  • 1tsp salt
  • 250g butter
  • 150ml water

Filling:

  • 1 cup mozzarella
  • 1 cup cheddar
  • 2 cups bacon

Preparation method

Cookie dough party pie

Pastry:

  1. Pour the boiling water over the 250g butter, and mix together with a knife.
  2. Add the cream of tartar to the flour.
  3. Add the flour mixture to the water mixture, and combine well.
  4. Roll the dough out and spread with the remaining butter.
  5. Fold the dough over and roll out again. Repeat about five more times.
  6. Place the pastry in the fridge to chill.

Cookie dough filling:

  1. Preheat the oven to 180°C.
  2. Combine the sugar, vanilla extract, butter and eggs in a bowl, and mix together.
  3. Combine the flour, baking powder and salt together with the brown sugar mixture.
  4. Fold in the chocolate chips until even mixed into the batter.

Assembly:

  1. Roll the pastry dough out to make the base of the pie. Cut with a round cookie cutter.
  2. Line small, round baking tins or a muffin tin with the pastry rounds.
  3. Blind bake the pastry for about 10 minutes at 180°C.
  4. Remove the pastries from the oven.
  5. Place generous spoonfuls of the cookie dough filling into the pastry shells.
  6. Bake the pastries for about 15 minutes, or until golden brown on the surface.
  7. Remove the pies from the oven.
  8. Place dollops of peanut butter on the pies while they're still hot.
  9. Allow to cool for a few minutes.
  10. When the pies have cooled, pipe dollops of cream on top of the pies.

Calzone-inspired pies with cheesy chicken filling

Pastry:

  1. Pour the boiling water over the 250g butter, and mix together with a knife.
  2. Add the cream of tartar to the flour.
  3. Add the flour mixture to the water mixture, and combine well.
  4. Roll the dough out and spread with the remaining butter.
  5. Fold the dough over and roll out again. Repeat about five more times.
  6. Place the pastry in the fridge to chill.

Cheese filling:

  1. Place milk in a saucepan on medium heat.
  2. Remove from the heat as soon as it starts to simmer.
  3. Melt the butter over a medium heat.
  4. Add the flour to the butter.
  5. Cook the butter and the flour until the mixture turns light brown in colour.
  6. Gradually add the milk to the flour mixture, making sure to whisk constantly. The fist bit of milk will bubble rapidly and the mixture will thicken. As you add more milk, the mixture will thin out. Continue stirring the mixture until it is thick enough to coat the back of a spoon.
  7. Remove the sauce from the heat once thick.
  8. Add the three cheeses to the sauce, and mix until all the cheese is melted.
  9. Chop up the chicken into small chunks.
  10. In a frying pan, fry the chicken with canola oil and garlic, and season with salt pepper.
  11. Once the chicken has browned, add it to the cheese sauce.
  12. Allow the filling to cool in the fridge.

Assembly:

  1. Cut the pastry into rounds with a cookie cutter.
  2. Place a generous amount of the cheesy chicken filling in the centre of the pastry.
  3. Make sure the wet filling doesn't touch the ends of the pastry (it won't close properly).
  4. Fold the dough over in half, and pinch the ends closed with your fingers.
  5. With a fork, press the edges of the dough to create a pattern on it.
  6. Coat the tops of the pies with some egg wash to help it brown.
  7. Bake the pies in the oven for about 30 minutes, or golden brown on the top.
  8. Remove from the oven, and allow to cool.

Cheese and bacon puff swirls

Rough puff:

  1. Sift the flour and salt into a large bowl.
  2. Break the butter into small chunks, and add these chunks to the bowl of flour.
  3. Make a well in the flour and butter mixture, and pour in about two-thirds of the cold water.
  4. Mix until you have a firm dough. Make sure to keep small flecks of butter visible in the dough.
  5. Cover with cling film and leave to rest for 20 minutes in the fridge.
  6. Place the dough onto a lightly floured surface. Roll the dough out gently until it forms a smooth rectangle.
  7. Roll the dough in one direction only, until three times the width.
  8. Don’t overwork the butter, you should have a marbled effect.
  9. Fold the top third down to the centre, then the bottom third up and over that.
  10. Turn the dough 45°, and roll out again to three times the size.
  11. Fold as before, and cover with cling wrap.
  12. Place in refrigerator for 20 minutes to chill before use.

Filling:

  1. Roll the rough puff out into a rectangular shape on a piece of parchment paper.
  2. Sprinkle the grated cheeses onto the puff.
  3. Sprinkle the bacon over the cheese.
  4. Grab one end of the parchment, and begin to roll the puff pastry into a swirl.
  5. Place the roll in the freezer for a few minutes to harden.
  6. Cut the roll into thin-ish slices, and place on a greased baking sheet.
  7. Bake in the oven for about 25-30 minutes, or until golden brown and cooked.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.