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The Great South African Bake Off

Steak and egg mini pies, chocolate ‘pop’ pies and savoury windmills

Showstopper recipe by Shainaaz from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Steak and egg mini pies

Flaky pastry:

  • 250g cake flour
  • 1tsp fine salt
  • 250g butter, at room temperature
  • 150ml cold water

Steak filling:

  • 1 small onion
  • 7½ml oil
  • 5ml salt
  • 250g steak, cubed
  • 2½ml garlic paste
  • 50ml sago
  • 125ml water
  • 2 allspice
  • 2 cloves
  • 2½ ground black pepper
  • 1 hard boiled egg, grated
  • 1 egg, for egg wash

Chocolate and banana ‘pop’ pies

Shortcrust pastry:

  • 200g flour
  • 100g butter
  • 50ml cold water
  • 10ml sugar
  • Pinch of salt

Filling:

  • 150g dark chocolate or choc nibs
  • 2 sliced bananas
  • 1 egg, for egg wash
  • 15 medium-length wooden skewers
  • 100g mini Astros chocolate candy

‘Ninja stars’ – windmill-shaped pastry with tuna filling

Hot water pastry:

  • 125ml boiling water
  • 125g butter
  • 500ml self-raising flour
  • 2ml salt

Tuna filling:

  • 2 tins tuna in brine
  • 125ml (small tin) sweet corn
  • 1 red pepper
  • 60ml sweet chilli sauce
  • Pinch ground black pepper

Garlic butter:

  • 15ml crushed garlic
  • 60ml butter
  • 5ml mixed dry herbs

Assembly:

  • 85g grated mozzarella cheese
  • 15 cherry tomatoes
  • 1 egg, beaten for egg wash

Preparation method

Steak and egg mini pies

Flaky pastry:

  1. Sift flour and salt in a bowl.
  2. Roughly break butter in small chunks, add to the bowl and rub loosely. You need to see the butter.
  3. Make a well in the bowl and pour in water, mixing until you have a firm dough. Add more water if needed.
  4. Cover with cling wrap, and rest for 15 minutes.
  5. Turn onto a lightly floured board.
  6. Knead gently and form into smooth rectangle.
  7. Roll dough in one direction until three times the width (20cm x 50cm). Keep edges straight and even, and don’t overwork butter streaks (you should have a marble effect).
  8. Fold the top third to the centre, then the bottom third.
  9. Give the pastry a quarter turn, roll out again three times the length and fold as before.
  10. Cover with cling wrap, and chill for 20 minutes before using.

Steak filling:

  1. Soak the sago in the water for 15 minutes.
  2. Finely chop onion.
  3. Heat a medium saucepan with oil.
  4. Braise onion until golden brown.
  5. Add steak, garlic paste and spices.
  6. Cook until steak is tender, stirring frequently.
  7. Drain sago. Add to steak, with salt and pepper.
  8. Cook, stirring until sago is transparent, for about 10 minutes.

Assembly:

  1. Roll out pastry on floured surface.
  2. Cut out 24 pastry squares, 8cm in diameter.
  3. Place 10ml steak mixture in the centre of half of the squares.
  4. Top with a little grated egg.
  5. Place remaining pastry squares on top, and seal edges.
  6. Brush with beaten egg.
  7. Arrange on a baking tray.
  8. Bake at 220°C for 15 minutes.
  9. Lower temperature to 180°C and bake for a further 10 minutes, or until golden brown.

Chocolate and banana ‘pop’ pies

Shortcrust pastry:

  1. Cut the cold butter into cubes.
  2. Mix the flour, sugar and salt in a large bowl.
  3. Mix in the butter cubes with a folk.
  4. Add the cold water, and keep blending.
  5. Using your hands, blend the dough (but not for more than 2 minutes). The dough should be dry and flaky.
  6. Form a ball, and refrigerate for 30 minutes.

Filling:

  1. Preheat the oven to 180°C.
  2. Chop up the chocolate into small pieces.
  3. Remove pastry from fridge. Using a 7cm round cutter, cut out 24 pieces.
  4. Take a round, and place a skewer in centre.
  5. Top the centre of the round with banana and 1tsp chopped chocolate or nibs.
  6. Brush the edge with egg wash, and top with another pastry circle.
  7. Using a fork, crimp the edges together to seal the pies.
  8. Brush the top of the pies with egg wash.
  9. Bake for 20 minutes, until golden brown. Leave to cool.
  10. Once cold, dip a quarter of top edge of the pie in leftover warm chocolate.
  11. Scatter Astros over the chocolate, and leave to set on a cooling rack.

‘Ninja stars’ – windmill-shaped pastry with tuna filling

Hot water pastry:

  1. Melt butter in water.
  2. Sift flour and salt in a bowl.
  3. Add melted butter to flour.
  4. Mix to a soft dough.

Tuna filling:

  1. Drain and flake the tuna in a bowl.
  2. Deseed and dice the red pepper into small pieces.
  3. Add red pepper, sweet corn and sweet chilli sauce to tuna. Mix through.
  4. Season with pepper, to taste.

Garlic butter:

  1. Place all ingredients in a small pot.
  2. Stir over low heat until butter is melted.
  3. Remove from heat.

Assembly:

  1. Preheat the oven at 200°C.
  2. Roll out pastry to about 3mm thickness.
  3. Using a 8cm square cutter, cut out 12 squares.
  4. Spread the filling as four triangles on the square. Avoid the edge all around, and the corner to the centre between each triangle.
  5. Cut through with a knife from edge corner to just before the centre.
  6. Sprinkle the tuna filling with some cheese.
  7. Bring over every alternative corner to form a windmill shape.
  8. Cut the cherry tomatoes in half, and place one half in the centre of each windmill.
  9. Egg wash, and bake for 12-15 minutes.
  10. Drizzle with melted garlic butter as it comes out of the oven.

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.