The Great South African Bake Off

Dinosaur belly, hungry octopus and banana Nutella pies

Showstopper recipe by Shawn from The Great South African Bake Off


The Great South African Bake Off - Past series

BBC Lifestyle


Puff pastry:

  • 3 cups cake flour
  • 1 cup cake flour
  • 1½tsp cream of tartar
  • ½tsp salt
  • 500g butter
  • 1 egg yolk
  • 1tsp white vinegar
  • 1tsp sugar
  • 1 cup iced water

Shortcrust pastry:

  • 225g cold butter
  • 350g cake flour
  • 1tsp salt
  • 1 whole egg, beaten
  • 230ml iced water

Cheese and corn dinosaur belly:

  • 2 cups frozen corn
  • ½ sliced onion
  • 125g butter
  • 1 cup grated cheddar
  • 2tsp aromat
  • 1 bunch chopped spring onions
  • 1 shortcrust pastry

Hungry Octopus pies:

  • 1 puff pastry
  • 1½ cups sweet baby peas
  • 1 cup diced ham
  • 1 cup mozzarella
  • ½ cup desiccated coconut
  • 1tsp salt
  • ½tsp pepper
  • 1tbsp fresh mint
  • ½tsp nutmeg
  • 4tbsp coconut cream
  • Slivered almonds
  • Black gel colour

Banana Nutella pies:

  • 1 bottle Nutella
  • 2 firm bananas
  • ½ cup sugar
  • 1 cup toasted hazelnuts
  • 1 packet slivered almonds
  • 1tsp caramel essence
  • 1 puff pastry

Preparation method

Puff pastry:

  1. Sift 1 cup flour with 1½tsp of cream of tartar in a bowl. This is your dusting flour mix – keep aside.
  2. Beat egg yolk with vinegar in a separate bowl.
  3. Divide butter into 100g portions and keep in freezer.
  4. Sift 3 cups of cake flour with salt and sugar. In a large mixing bowl, mix in 1 portion of butter until breadcrumbs form.
  5. Top up egg yolk mix with ice cold water to 1 cup.
  6. Slowly add water mix to the 3 cups of flour mixture to form a very firm dough.
  7. Sprinkle 1tbsp dusting flour mix you kept aside on your surface, and roll out dough. Sprinkle more dusting flour mix thickly on top of the rolled out pastry. Grate ⅔ of 100g butter over ⅔ of the dough, then fold the uncovered ⅓ over.
  8. Grate the remaining ⅓ of butter over the dough, sprinkle over the dusting flour mix and fold to seal in the butter. Place in the fridge for 40 minutes until cold
  9. Repeat another three times with the balance of the butter, 100g at a time as above, sprinkling liberally with the flour mix. Keep dough in freezer until ready to use.

Shortcrust pastry:

  1. Blitz butter, flour and salt in a food processor.
  2. Add egg, and slowly add cold water until it forms a ball of dough.
  3. Refrigerate in cling film until ready to use.

Cheese and corn dinosaur belly:

  1. Fry onions in butter until glassy. Add sweet corn, and season with aromat.
  2. When cooked, remove from heat and leave to cool.
  3. Add cheddar and spring onions.
  4. Mix until well incorporated, and use as a filling.
  5. Cut large rounds of pastry, brush edges with egg wash and fill. Bring up either side to the centre to form dinosaur back. Crimp edges and cut out triangles to form spikes.
  6. Bake at 220°C for 20 minutes, until golden.

Hungry octopus pies:

  1. Roll out the puff and cut 12 rounds with a 48mm cutter and 12 rounds with a 58mm cutter. Keep the bigger rounds in the freezer until ready.
  2. Cook the peas and place in a blender with mint, salt, pepper, nutmeg and coconut cream. Season to taste and blend until smooth.
  3. Mix in the ham, mozzarella and coconut.
  4. Place teaspoons of the mixture on the small rounds.
  5. Brush edges of pastry with egg wash, and cover with the larger round. Seal. Cut again with the 48mm cutter to neaten.
  6. Brush the pie with egg wash.
  7. Colour some nibbed almonds to create eyes, and place on the pie. Place in the fridge to set for 20 minutes.
  8. Bake at 220°C for 10 minutes, then 150°C for another 10 minutes (until golden).

Banana Nutella pies:

  1. Roll out puff pastry and cut using a flower cutter.
  2. Bake at 200°C for 10 minutes and then 150°C for another 10 minutes.
  3. Melt the sugar in a pan until a light golden caramel. Add mashed bananas, and mix until smooth.
  4. Add essence and remove from heat. When cool, put in a piping bag.
  5. Pipe banana in the centre of the flower, then pipe the Nutella over.
  6. Sprinkle with toasted crushed hazelnuts and dust with icing sugar.

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.