- 150g white bread flour
- 150g cake flour
- 2 large eggs
- 1 pinch salt
- 100ml cold water
- 250g chilled unsalted butter
- 250g baby spinach
- 220g watercress
- 1 whole nutmeg
- 200g white crab meat
- 2tbsp mayonnaise
- 1 bunch fresh dill
- 50ml lemon juice
- Salt and pepper, to taste
- 1½kg salmon fillet, skinned
- 1 pinch salt
- 1 egg
Peanut butter and jam
- Sift the flour and pinch of salt.
- Add butter and pulse to form breadcrumbs.
- Add icing sugar, pulse.
- Add egg and iced water, and pulse until dough forms a ball.
- Place sugar and strawberries in a pan over a medium heat.
- Stir to dissolve sugar, and bring to a boil.
- Boil until 105°C is reached on a sugar thermometer.
- Remove any foam that forms on the top.
- Remove from the heat, and allow to cool.
- Preheat oven to 200°C.
- Lightly grease a 12-hole muffin pan.
- Roll out ⅔ of the pastry to 6mm thickness.
- Using a pastry cutter, cut 12 circles and place in muffin pan to form a cup.
- Place a teaspoon of peanut butter in the centre of each shell, and then top with jam.
- Roll out remaining pastry. Using a lattice cutter, cut pastry to form a lattice design.
- Take a round pastry cutter and cut circles in the lattice large enough to cover the filling.
- Secure the lids to the base using a little egg wash.
- Brush lids with beaten egg and lightly sprinkle tops with caster sugar.
- Bake for 15 minutes, until golden brown.
- Remove from oven carefully, and allow to cool.
Cheeky chicken and mushroom pies
- Remove the skin from the chicken. Shred flesh off the bone. Set aside.
- Heat the oil in a frying pan.
- Add the onion to the pan, and fry until softened. Add garlic and mushroom.
- Add shredded chicken to the pan, and sauté until warm and well mixed.
- In a separate saucepan, melt the butter. Stir in the flour, and cook for 2-3 minutes until a
- thick smooth roux form.
- Mix the milk and the chicken stock in a jug. Add nutmeg, salt and pepper, to taste.
- Pour this liquid slowly into the roux, whisking to form a smooth white sauce.
- Simmer gently for a few minutes to cook the flour.
- Pour the sauce onto the chicken and mushroom mixture, mix well and check seasoning.
- Allow to cool completely.
- Preheat the oven to 180°C.
- Grease a 12-hole (loose bottomed) cupcake pan.
- In the bowl of a food processor, add sifted flour, salt and butter. Pulse until crumbly.
- Slowly add the cold water while pulsing until a firm dough forms.
- Turn out on to a lightly floured surface, and knead until smooth.
- Flour surface and roll out the pastry to 1cm thickness.
- Cut out 12 circles.
- Re-roll pastry, and using a slightly smaller cutter, cut out 12 lids.
- Press each base into cupcake pan.
- Spoon filling, in equal quantities, into each pie mould. Gently press down.
- Brush the rim and the underside of the lid to create a tight seal.
- Neatly crimp the edges using the back of a cake fork.
- Roll out left over pastry, cut into chicken shapes, brush with milk and place on centre of
- each pie.
- Brush each pie with milk and bake for 25-30 minutes, until slightly golden.
Lebanese meat pies
- Place the sifted flour and baking powder into a mixer fitted with a dough hook attachment.
- Make a well in the centre. Add the sugar, salt and oil, and then mix.
- Gradually add water while mixing until you have the consistency of a bread dough.
- Remove dough, place on a floured surface and knead lightly for 1-2 minutes.
- Wrap the dough in cling wrap, and allow to rest for 30 minutes.
- Heat the oil in a pan, place the beef in and stir.
- Continue stirring occasionally, until the meat has browned.
- Add onion, pine nuts, salt, pepper, cinnamon and pomegranate molasses. Sauté for 15-20 minutes.
- Spread the mixture out onto a large tray so that it cools quickly.
- When the mixture is cool, transfer to a bowl and add yoghurt.
- Dust work surface with flour and roll out the dough to a 2mm thickness.
- Cut into 10cm rounds with a pastry cutter.
- Put 1tbsp of filling in the middle of each circle. Fold over each side to make a semi-circle.
- Seal the edges using a fork to make a pattern around the edge.
- Heat the oil in a deep fryer.
- Fry the pastries in batches for 5-7 minutes, until golden brown.
- Remove and drain on kitchen paper.
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.