Recipes, re-invented from cooking shows
Aloo Gobi Pasty
Prep. Time:
Baking Time:
Total Time:
45 minutes
45 minutes
90 minutes
Serves:
6 large pasties
Mark's handshake-winning masterpiece brilliantly fuses British pasty tradition with authentic Indian aloo gobi flavors. The spiced pastry incorporates turmeric and cumin while maintaining proper Cornish construction techniques. Paul praised the "beautiful" appearance, perfect texture balance, and "just the right amount" of heat. This Star Baker achievement showcases innovative cultural fusion while respecting traditional pasty-making principles and achieving the structural integrity Paul demanded.
Ingredients
FOR THE SPICED PASTRY:
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3/4 cup cold unsalted butter, cubed
1/2 cup cold lard or vegetable shortening
6-8 tablespoons ice water
1 large egg (for egg wash)
FOR THE ALOO GOBI FILLING:
1 lb potatoes, peeled and diced
1 small-medium head cauliflower, cut into small florets
4 oz paneer, cubed
2 large onions, finely chopped
4 cloves garlic, minced
2 inches fresh ginger, grated
3 tablespoons vegetable oil
2 teaspoons turmeric powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 teaspoon gochugaru (red chili powder)
1 teaspoon salt (or to taste)
2 tablespoons fresh cilantro, chopped
1 green chili, finely chopped (for "nice kick of heat")
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Instructions
MAKE THE SPICED PASTRY:
1. In food processor, combine flour, salt, turmeric, cumin, and coriander.
2. Add cold butter and lard, pulse until mixture resembles breadcrumbs.
3. Gradually add ice water, pulsing until dough just comes together.
4. Form into disc, wrap, chill 1 hour minimum.
5. Proper fat incorporation creates Paul's praised texture.
PREPARE THE ALOO GOBI FILLING:
6. Boil potatoes until just tender, about 12 minutes. Drain and cool.
7. Steam cauliflower florets until tender but still firm, about 8 minutes.
8. Heat oil in large skillet, sauté onions until golden, 8-10 minutes.
9. Add garlic, ginger, and green chili, cook 2 minutes until fragrant.
10. Add turmeric, cumin, coriander, garam masala, and chili powder.
11. Cook spices 1 minute, then add cooked potatoes and cauliflower.
FINISH THE FILLING:
12. Gently mix vegetables with spices, cooking 5 minutes.
13. Fold in cubed paneer gently to maintain texture.
14. Add salt and fresh cilantro, adjust spicing to taste.
15. Cool filling completely before assembling pasties.
ASSEMBLY - "WHAT A PASTY SHOULD LOOK LIKE":
16. Divide chilled pastry into 6 portions. Roll each into 8-inch circles.
17. Place about 3/4 cup filling on half of each circle, leaving 1-inch border.
18. Fold pastry over filling, crimp edges in traditional Cornish style.
19. Pasties should be well-filled as Paul noted.
20. Place on parchment-lined baking sheets.
BAKING FOR HANDSHAKE RESULTS:
21. Preheat oven to 400°F.
22. Brush tops with beaten egg for beautiful appearance.
23. Cut small slits in tops to prevent bursting.
24. Bake 35-40 minutes until deep golden brown.
25. Should be "firm enough to hold in your hand" as Paul tested.
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