KARĒ PIE

I used the same recipe that I made the strawberry galettes with to make this curry puff, or karē pie (because I used japanese curry) to make a simple and quick filling! I’ve done all sorts of fillings: beef stew, chicken stew, australian sausage rolls, banana cream pie, apple pie. The possibilities are endless! As usual, the step by step tutorials are on our instagram highlights.

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Karē Filling
Yield: 6 portions

Ingredients

1/2 yellow onion, diced
1    potato, diced
1/2 head cauliflower, small pieces
1 cup water or stock
2    S&B Curry Roux Cubes, shaved
Salt to taste
1 tbsp oil

Heat a pot up with oil
Sweat onions on low heat until softened, add potatoes and cauliflower, cook for 1-2 minutes
Add water and simmer with lid on for ~ 10 minutes or until vegetables have softened
Turn off heat and stir in shaved curry cube
Turn heat back on and bring to a simmer for 5 minutes or until thickened – almost paste like consistency
Cool down curry
Assembly

For dome shaped kare pie, you’ll require:

1 egg beaten for an egg wash

Pie dough portioned into 2mm thick, 12cm-wide (x3) and 15cm-wide(x3) circles

Find a bowl, 8cm in diameter and line with cling wrap, place cooled curry and press in half a hardboiled egg (optional) in the center bringing the height up to about 3cm. Wrap the plastic to cover and freeze.

Working on a baking sheet lined with parchment, place the 12cm-wide circle of pie dough on the parchment (your dough should be cold, but pliable).
Center the frozen curry in the middle of the 12cm-wide pie circle.
Using a brush or your finger, line the rim with a scant amount of egg wash, place the 15cm-wide circle on top to seal the pie together.
Use a fork to crimp the edges to seal it shut.
Egg wash and refrigerate.
Chill for at least an hour before baking.

Preheat oven to 200C and bake for 15 minutes. Lower heat to 175C and continue baking for another 15 minutes.

Strawberry Galette

This strawberry galette is a 4 part recipe and the step by step tutorial is the @littlefavors instagram highlights. We have our pie dough, strawberry jam, pastry cream and fresh strawberries. I’ve also made make shift molds to keep the pie together while it bakes.

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Strawberry Jam

Ingredients

250g Strawberries, quartered
45g   Sugar (15-20%)
1/4ea Lemon Juice

Place all ingredients into a pot and mix together
Simmer on low heat until thickened
Cool and store

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3-2-1 Pie Dough

Ingredients

170g All purpose flour
3.5g  Salt
113g Unsalted butter, diced
63g   Water, iced

Mix flour and salt together in a bowl
Press butter into flour but do not over mix, you should still see pea sized bits of butter
Add water and mix until just combined
Flatten, cling wrap dough and chill for at least 3 hours (best done the day before)
Roll out chilled dough (you may have to smack it with a rolling pin to make it pliable) until 1.5-2mm thick and refrigerate (let the gluten relax before you cut the dough)
Portion into circles
Use while it’s cool, if it’s too soft, refrigerate again

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Pastry Cream

Ingredients

200g milk
48g egg yolks
40g sugar
16g cornstarch
20g butter, room temp
1/2 tsp vanilla extract

Bring milk up to a simmer
Whisk yolks with sugar until thickened, whisk cornstarch in
Temper yolks with hot milk
Cook until thickened (it will bubble)
Place in a metal bowl, and whisk butter and vanilla in
Immediately place metal bowl over an ice bath to stop the cooking process
Place a piece of plastic wrap on the surface to prevent a skin from forming and leave chilled until ready to use

Assembly

Working with cold but pliable dough, smooth a tablespoon of pastry cream in the middle of the dough circle
Spread a teaspoon of strawberry jam
Arrange strawberries on top of the strawberry jam
Pleat edges
Transfer to a sheet tray lined with parchment and place an aluminium ring mould sprayed with oil around the shaped galette, refrigerate
Preheat an oven to 200C
Bake for 10-15 minutes until the pastry has cooked, removed the mould and lower the oven to 175C continue cooking for 10-15 minutes until pastry is golden and has cooked through
Serve with ice cream!

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Carrot Bundt Cake Wreath

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Carrot Wreath Bundt Cake

INGREDIENTS
GROUP A
4 eggs
225g caster sugar
300ml corn oil

GROUP B
300g plain all-purpose flour
2 tsp ground cinnamon
1-1/4 tsp baking POWDER
½ tsp baking SODA
½ tsp salt

GROUP C
4 medium carrots, finely grated
75g walnuts, finely chopped
75g soaked sultanas or mixed fruit

METHOD

  1. Sieve group B items and set aside. Grate carrots and set aside. Preheat oven to 160C (convection setting/fan mode) or 180C (traditional setting). Prepare a 9″ (10 cup) kugelhopf bundt tin by spraying it with oil and dusting with bread* flour.
  2. Group A: Whisk 4 eggs & caster sugar together using a standing mixer until ribbon stage at medium speed. Slowly drizzle oil into egg mixture and continue whisking until incorporated.
  3. Fold in Group A items in to Group B until no visible lumps are seen.
  4. Fold Group C items into A+B until all incorporated.
  5. Transfer cake batter into tin.
  6. Bake for approximately 45 minutes – 50 minutes until a skewer comes out clean.
  7. Cool completely before teasing out of the cake pan.

*Bread flour is best for dusting cake pans as its high gluten content will help the cake from sticking as it tends to absorb liquid slower.
CREAM CHEESE FROSTING

INGREDIENTS
125g cream cheese, softened
100g butter, softened
75g icing sugar
20g wildflower honey

tools
star piping tip (wilton 1M, or other similar tips)
piping bag

1/4 cup granola with mixed nuts

METHOD
Put all ingredients into a standing mixer and mix until just combined and smooth. Do not overmix as it’ll turn grainy and the texture will become too fluid.

ASSEMBLY
Pipe a shell border on the top rim of the cake and sprinkle with lots of granola, pressing it in.
Chill for 4 hours before cutting and serving.