Get baking with Bake Off: Perfect pastry comfort food for winter

Get baking with Bake Off: From spicy salmon quiche to good old-fashioned minced pies – these pastries are perfect comfort food for this winter

Feeling inspired by the Great British Bake Off? Now is the time to make your own recipes worthy of a Hollywood handshake.

These winter warmers are the ideal way to banish those winter blues while trying your hand at something a little bit different.

Quiches, samosas, biscuits and pies are all on the menu this week in exclusive recipes from the Bake Off’s new book ‘Get Baking for Friends and Family’.

This banquet pie is fit for any family celebration. Rich venison filling in a hot-water crust and decorated with trinkets from the tales of Alice’s adventures, it is a magical showstopper indeed. 

Rich venison filling in a hot-water crust and decorated with trinkets from the tales of Alice’s adventures

What will I need? 

Serves 12

for the Filling

● 2 large sweet potatoes, peeled, cut into 5mm (half a centimetre) rounds

● 4 tbsp light olive oil

● 2 tsp herbes de Provence

● 300g mixed mushrooms, sliced

● 2 red onions, diced

● 1 tsp chopped garlic

● 500g minced pork

● 500g venison sausages, skins removed

● 200g smoked back bacon, diced

● 1 beef stock cube

● 2 tsp mixed spice

● 250ml red wine

● 100g blackberries

● Salt and pepper, to season

for the hot-water crust

● 100g lard

● ½ tsp salt

● 450g plain flour

● 100g strong white bread flour

● 75g unsalted butter, diced

● 2 eggs, beaten

for the decoration

● ½ quantity of savoury shortcrust pastry (see recipe on page 3)

● Purple, red and black food-colouring gel

● 125g royal icing sugar, mixed with 1 tsp water

● Edible gold paint

Step 1 Heat your oven to 200c/180c fan/400f/gas 6. Place the sweet potato rounds onto the prepared tray. Brush with half the olive oil and sprinkle with the herbs. Bake for 25 minutes, until tender.

Step 2 Heat 1 tablespoon of the remaining oil in a large frying pan. In batches, fry the mushrooms until golden brown. Set aside in a bowl.

Step 3 Mix the onion, garlic, pork, sausagemeat and bacon in a large bowl until fully combined. Heat the frying pan to a medium-high heat. Add the remaining oil and cook the meat mixture, stirring, until browned. Crumble over the stock cube, add the mixed spice, then season, and stir to combine. Add the wine, stir, and simmer for 20-25 minutes, until the liquid has evaporated. Transfer to the bowl with the mushrooms. Add the blackberries, stir, and leave to cool completely.


Put half the beaten egg in a bowl and add purple food colouring then brush the wash over the pastry before rolling out

Step 4 To make the hot water crust, heat the lard, salt and 200ml water in a small pan until the lard has melted. Then place the flours together in a large bowl and rub in the butter. Pour in the hot lard liquid and mix well to combine. Tip out the dough onto a lightly floured worktop and knead with your hands until it is smooth.

Step 5 Roll a quarter of the pastry to an oval about 30 x 20cm. Place on a prepared tray. Put half the beaten egg in a bowl and add purple food colouring. Brush the coloured wash over the pastry (picture A).

Step 6 Roll another quarter of the pastry into a 20cm circle. Set aside. Roll the remaining pastry into a large circle and use it to line the cake tin, overhanging the excess. (B)

Step 7 Place a layer of sweet potato over the pastry base in the tin. Top with a third of the meat filling. (C) Layer to use up the ingredients, then top with the 20cm pastry circle. (D) Trim the excess and pinch round to seal.


lace a layer of sweet potato over the pastry base in the tin. Top with a third of the meat filling. Trim the excess and pinch round to seal

Step 8 Carefully invert the tin and place it onto the purple base. (E) Remove the tin and mould the pastry to make the bottom of the ‘hat’ narrower than the top. Add red colouring to the remaining beaten egg and brush it over the hat. (F)

Step 9 Heat the oven to 200c/180c fan/400f/gas 6. Tie a baking paper ‘collar’ around the pie with string, for support. Bake for 45 minutes.

Step 10 Roll the shortcrust pastry (see right) out and cut out 3 teapots, 2 playing cards, 2 rabbits and 1 watch and chain. Use more pastry and red wash to make roses. Remove the pie from the oven and stick on the decorations with egg wash. Bake for a further 40 minutes, then cool for 30 minutes.

Step 11 Use the royal icing to pipe details on the teapots and rabbits. Use the black food colouring to add rabbit eyes, and to paint a watch face and playing cards on the pieces of rice paper. Paint the watch pastry gold. Use egg wash to stick on the rice paper details.


Remove the tin and mould the pastry to make the bottom of the ‘hat’ narrower than the top. Add red colouring to the remaining beaten egg and brush it over the hat

HOW TO MAKE SAVOURY SHORTCRUST 

This buttery shortcrust is rich, crisp and flaky. Use as little water as possible and try not to handle the dough too much. If you want a slightly less rich flavour, you can use half-butter, half-lard.

Makes about 1kg

● 500g plain flour

● 1 tsp salt

● 200g unsalted butter, chilled and diced

● 1 50–200ml chilled water

Step 1 Place the flour and salt in a large mixing bowl. Rub in the butter, a little at a time, until the mixture resembles fine crumbs.

Step 2 Gradually add the chilled water, little by little, until you’ve added just enough to bring the pastry together into a ball (you may not need all the water).

Step 3 Wrap the pastry in cling film and place it in the fridge for at least 30 minutes to rest before using.

Spicy salmon quiche

The key to achieving the silky texture of a quiche is beating the cream and eggs until they foam.

Don’t over-bake, though — the quiche is ready when it’s risen and has a tiny wobble in the centre.

The key to achieving the silky texture of a quiche is beating the cream and eggs until they foam

What will I need? 

Serves 6

For the cream-cheese pastry

● 100g full-fat cream cheese

● 70g unsalted butter, softened

● 200g plain flour, plus extra for dusting

● ½ tsp salt

● 2 tbsp whole milk

For the filling

● 180g hot smoked salmon, plain or sweet chilli

● ½ red pepper, diced finely

● 4 spring onions, sliced

● 200ml double cream

● 4 eggs, plus 2 egg yolks

● Pinch of chilli flakes

● 1 tsp creamed horseradish

● ½ tsp salt

● 1 tbsp chopped parsley 

Step 1 First, make the pastry. In a bowl, use a wooden spoon to beat together the cream cheese with the butter. Add the flour and salt and beat until incorporated. Add the milk and use your hands to bring the pastry together. Gently knead to form a ball. Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes.

Step 2 Preheat the oven to 200c/180c fan/400f/ gas 6. On a lightly floured worktop, roll out the pastry until it is 3 mm thick and use it to line the tart tin. Leave the excess pastry overhanging the edge.

Step 3 Line the pastry case with baking paper and fill with baking beans. Bake the pastry case blind for 15 minutes, until the pastry is dry to the touch. Remove the beans and baking paper and return the pastry case to the oven for five more minutes, until golden. Remove from the oven and trim away any excess pastry from the rim to neaten.

Step 4 Lower the oven temperature to 190c/170c fan/375f/gas 5. Now, make the filling. Flake the salmon into a bowl and mix in the diced peppers and sliced spring onions. Scatter the mixture over the pastry case.

Step 5 In a clean bowl, whisk the cream with the eggs and egg yolks until light and foamy. Add the chilli flakes, horseradish, salt and parsley, and stir to combine.

Step 6 Carefully pour the mixture over the salmon and spring onions. Bake the quiche for 25 to 30 minutes, until risen and golden, with a slight wobble in the middle. Leave in the tin for 15 minutes, then serve warm.

Sweet samosas

These sweet samosas are filled with Bengali sandesh, dried fruit, and nuts. 

These sweet samosas are filled with Bengali sandesh, dried fruit, and nuts and are delicious

What will I need? 

You will need:

● Deep-fat fryer

● Cooking thermometer

● Kitchen paper

MAKES 12

● 225g plain flour

● Pinch of salt

● 1 tbsp caster sugar

● 50g unsalted butter, diced

● 75ml lukewarm water

For the filling

● 30g cashew nuts, roughly chopped

● 30g blanched almonds, roughly chopped

● 200g condensed milk

● 100g ricotta cheese

● 40g desiccated coconut

● 25g raisins

● 25g sultanas

● ½ tsp ground cardamom

● Sunflower oil, for deep frying

For the dipping sauce

● 300g raspberries

● 100g caster sugar

step 1 Sift the flour, salt and sugar into a bowl. Rub the butter into the flour until the mixture resembles fine crumbs. Add the water, little by little, to form a dough. Knead gently for one minute. Wrap the dough in cling film, then chill for 30 minutes.

step 2 For the filling, heat a frying pan over a medium heat. Add the cashews and almonds and toast until golden. Set aside.

step 3 To make the sandesh filling, put the condensed milk in a microwave-proof bowl and add the ricotta. Microwave on full power for two minutes. Mix well, microwave for two minutes more, then stir in the desiccated coconut. Microwave for a further two minutes — and continue doing so, until most of the moisture has evaporated and the mixture is quite dry. Then stir in the cashews, almonds, raisins, sultanas and cardamom and leave to cool.

step 4 For the dipping sauce, tip the raspberries and sugar into a pan and cook over a medium heat for five minutes, until the raspberries have broken down. Pass through a sieve, discarding the seeds. Pour the sauce into a serving bowl and leave to cool.

step 5 Heat oil in a deep-fat fryer to 160c/320f. Divide the dough into 12 and roll each into a ball. Cover with damp kitchen paper to stop them drying out.

step 6 On a lightly floured surface, roll out one ball to an oval about 17 x 9cm. Cut horizontal slits 1½cm apart across the top half of the dough. Brush the bottom half with water and fold the top down over the bottom.

step 7 Hold the dough in the palm of your hand, with the straight, folded edge nearest your wrist. Brush the straight edge with water and fold the right corner to meet the left and form a cone. Pinch to seal.

step 8 Divide the filling into 12 and spoon 1 portion into the cone. Fold the rounded edge down over the filling. Pinch together to seal. Set aside. Repeat for the rest of the balls and filling.

step 9 Fry in batches of 3 or 4 for 10 minutes each, until crisp and golden. Drain on kitchen paper, then serve with the dipping sauce.  

Danish Kleiner

Sweet, crisp, deep-fried twists of dough, these are a Christmas snack in Denmark but delicious at any time of year. 

These are usually consumed as  a Christmas snack in Denmark but delicious at any time of year

What will I need? 

Makes 50-60

● 125g caster sugar, plus extra for dusting (optional)

● 125g unsalted butter, softened

● 2 large eggs, beaten

● 400g plain flour, plus extra for dusting

● ½ tsp baking powder

● ½ tsp ground cardamom

● ¼ tsp ground cinnamon

● 2 tbsp double cream

● Sunflower or vegetable oil, for deep frying

You will need:

● Cooking thermometer (optional)

● Kitchen paper

Step 1 Put the sugar and butter into a large bowl and cream together until light and fluffy. Add half of the beaten egg and mix thoroughly to combine.

Step 2 In a separate bowl, mix together the flour, baking powder, cardamom and cinnamon.

Step 3 A little at a time, add the flour mixture into the butter, sugar and egg mixture, using an electric hand mixer to combine the ingredients between each addition. As the mixture gets dry, add more egg. Continue to add the flour and eggs until everything is incorporated. Then, beat in just enough of the cream to form a soft pastry.

Step 4 Tip out the pastry onto a lightly floured worktop and gently knead until smooth. Shape the pastry into a ball, wrap in cling film, and chill for 30 minutes, or until firm.

Step 5 Lightly dust your worktop with flour again and remove the pastry from the fridge. Roll it out until it is 3 mm thick and measures about 25 x 30 cm.

Step 6 Cut the dough into 5 cm-wide strips, then cut the strips on an angle to make diamond shapes that measure about 5 x 5cm. Cut a 2cm slit lengthways in the centre of each strip.

Step 7 Pull one corner of each pastry diamond through the slit to the other side to form a knot shape. Repeat until all the strips are knotted.

Step 8 Half fill a large saucepan with oil, or use a deep-fat fryer, and heat the oil to about 180c/350f.

Step 9 Deep fry the knots in batches for two to three minutes each, turning them with a long-handled spoon as they fry, until golden brown on all sides. As each batch cooks, remove the knots using a slotted spoon and set aside to drain on kitchen paper. Serve warm, dusted with caster sugar, if you like.

Old-fashioned minced beef pies

Made with a traditional butter-rich shortcrust pastry, these classic pies are filled with lean minced beef and flavoured with warm, aromatic spices. Shaped cutters and coloured egg wash make for creative and fun lids. 

These classic pies are filled with lean minced beef and flavoured with warm, aromatic spices

What will I need? 

Makes 4 individual pies

● 50g pine nuts

● 2 tbsp sunflower oil

● 1 onion, finely chopped

● 500g very lean minced beef

● ½ tsp ground cinnamon

● ½ tsp ground allspice

● 2 pinches of dried red chilli flakes

● 1½ tbsp tomato purée

● 100ml hot beef stock

● Salt and ground black pepper

For the pastry

● 600g plain flour

● ¼ tsp salt

● 300g unsalted butter, chilled and diced

● About 125ml chilled water

● 1 egg, beaten

● Edible food colouring (optional)

Step 1 Toast the pine nuts in a dry frying pan over a low heat until just coloured. Set aside. Heat half the oil in a medium pan, add the chopped onion, cover and cook on a low heat for 10 minutes, until soft. Transfer to a heatproof plate.

Step 2 Add the remaining oil to the pan and set over a medium-high heat. When hot, add the minced beef and stir until lightly browned. Stir in the cinnamon, allspice and chilli, season with salt and pepper, then add the purée and cooked onions. Stir in the stock and bring to the boil.

Step 3 Reduce the heat to low, then cover and simmer for 15 minutes, or until the meat is soft. Uncover and cook until the liquid has almost evaporated. Add the pine nuts and leave to cool.

Step 4 To make the pastry, tip the flour and salt into a food processor. Add the butter and blitz to fine crumbs. With the machine running, add enough of the chilled water to bring it together to a soft dough.

Step 5 Divide the dough into eight equal portions. Shape each into a thick disc, then wrap in cling film and chill for about 15 minutes.

Step 6 Unwrap half the dough discs and place on a lightly floured worktop. Roll out each portion to an oval 2.5 mm thick and use it to line the base and sides of the pie tins. Trim off the excess, reserving the scraps. Chill the pastry cases for 15 minutes.

Step 7 Divide the filling equally between the pie dishes. Roll out the remaining pastry pieces to 2.5 mm thick, and, using a sharp knife, cut rectangular discs to cover each pie. Brush the pie rims with egg, then press each pastry lid in place, sealing all around the rim with the tines of a fork. Re-roll all the trimmings, and cut or mould them to decorate the pie lids, securing with beaten egg. Return the pies to the fridge.

Step 8 Heat the oven to 220c/200c fan/425f/gas 7 and put a large baking sheet inside to heat up. Brush each chilled pie with beaten egg. If you wish to colour the decorations, portion out the remaining beaten egg and stir a few drops of a different edible food colouring into each portion, then ‘paint’ your pies with the glazes. Bake the pies on the heated baking sheet for 25 minutes, until the pastry is a rich golden brown. Serve hot.

Savoury veggie samosas

A classic vegetarian samosa in a crisp ghee crust. 

A classic Indian vegetarian samosa filled with potatoes, onion, frozen peas and several spices

What will I need? 

MAKES 10

● 125g ‘00’ flour

● Pinch salt

● 25g ghee

● 1 tbsp plain flour

● Pink food-colouring paste

For the filling

● 300g Maris Piper potatoes, peeled and cut into 1cm dice

● 1½ tbsp vegetable oil

● 1¼ tsp cumin seeds

● ½ white onion, sliced

● 50g frozen peas

● 20g unsalted butter

● 1 tsp salt

● 3 green finger chillies, finely chopped

● 1 tsp garam masala

● 17g coriander, chopped

● 15g root ginger, finely chopped

● ½ white onion, chopped

For the chutney

● 1 large tomato

● 5g coriander

● ½ white onion

● 1 green finger chilli

● 1 tsp mint sauce

● ½ tsp garam masala

● ¾ tbsp tomato ketchup

● ¼ tsp salt

step 1 Sift the ‘00’ flour and salt into a bowl. Rub in the ghee until the mixture resembles fine crumbs. Little by little, add 3-4 tablespoons of water to form a dough. Knead until smooth, then wrap in cling film and chill for 30 minutes.

step 2 Make the filling. Boil the potatoes in salted water for five minutes, until just tender. Drain and set aside.

step 3 Heat the oil in a pan, over a high heat. Add the cumin and cook, stirring, for 30 seconds. Add the sliced onions, reduce the heat, and cook for a further five minutes, until soft. Stir in the cooked potatoes and cook for five more minutes, then stir in the peas and butter. Tip out into a shallow tray and leave to cool.

step 4 Once cool, add the salt, chillies, garam masala, coriander, ginger and chopped onion. Mash lightly, leaving some pieces whole. Mix well together, then set aside.

step 5 For the chutney, place the tomatoes, coriander, onion and chilli in a food processor and pulse until finely chopped. Add the mint sauce, garam masala, ketchup and salt and pulse again to combine. Set aside.

step 6 Mix the plain flour with 1½ tablespoons of water to make a pastry glue. Set aside.

step 7 Heat the oil in a deep-fat fryer to 180c/350f. Divide the dough into 5 equal balls, then cover with damp kitchen paper.

step 8 Roll out one of the balls on a lightly floured worktop, to 1mm thick. Cut out a 20cm circle from the dough and set aside, covered with damp kitchen paper. Repeat for all the dough balls, reserving the trimmings.

step 9 Cut the dough circles in half to give 10 semi-circles. Fold over one third of one semi-circle to create a triangle. Use the pastry glue to stick together the two straight edges, creating a cone. Spoon a tenth of the filling into the cone. Glue the top and press to seal the edges. Place on a baking sheet, then repeat for the other circles.

step 10 Make a small ball of pastry trimmings, colour it pink and roll out to 1mm thick. Cut out 30 stars and stick three on each samosa.

step 11 Fry the samosas in batches of three, for 3-5 minutes until crisp and golden. Drain on kitchen paper, then serve with the chutney.

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