Dave the Snake Sweet Potato Pie

STEP 1: ROAST THE SWEET POTATO

Heat the oven to 425°F (220°C). Toss the sweet potato cubes with 2 tbsp of the oil and 1/2 tsp of the salt in a roasting pan, spreading them in a single layer. Roast for 25–30 minutes, turning once, until tender and lightly caramelized at the edges. Roasting rather than simmering keeps the filling dry.

STEP 2: MAKE THE CURRY BASE

Heat the remaining 2 tbsp oil in a large heavy saucepan or Dutch oven over medium heat. Cook the onions for 12–15 minutes until soft and golden. Add the garlic, ginger and green chiles and cook for 2 minutes. Stir in the cumin, coriander, turmeric and Kashmiri chili powder and cook for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes, then add the chopped tomatoes and simmer for 15–20 minutes, stirring often, until reduced to a thick paste with no loose liquid.

STEP 3: FINISH AND CHILL THE FILLING

Fold the roasted sweet potato, chickpeas and spinach into the curry base, crushing about a quarter of the sweet potato against the side of the pan to bind the filling. Stir in the garam masala, lemon juice and cilantro, then season with the remaining salt to taste. Cool, cover and refrigerate overnight (at least 4 hours) so the filling is firm and cold for assembly.

STEP 4: MAKE THE HOT WATER CRUST

Mix the all-purpose flour, bread flour and salt in a large bowl and make a well in the center. Heat the water, shortening and butter in a medium saucepan until the fats melt and the mixture comes to a boil. Pour it into the flour and stir with a wooden spoon, then knead briefly on a lightly floured surface until smooth. Keep the dough covered and warm while you work, as it stiffens as it cools.

STEP 5: ROLL AND SHAPE THE BASE

Divide the dough into three: 40% for the base, 45% for the lid and walls, and 15% for decoration (keep this covered). On a sheet of parchment paper, roll the base piece 4 mm (1/8 in) thick and cut it into a long S-curve about 11 cm (4 1/4 in) wide using a ruler as a guide. Slide the parchment onto a large rimmed baking sheet. Prick the base all over, brush it with egg wash to seal, and chill for 10 minutes.

STEP 6: FILL AND CLOSE THE SNAKE

Spoon the cold curry along the length of the base, about 6 cm (2 1/2 in) high, leaving a 2 cm (3/4 in) border. Brush the border with egg wash. Roll the lid piece 5–6 mm (1/4 in) thick and drape it over the filling, pressing it down around the curry. Trim and crimp the edges to seal. Shape a long, even body that tapers to the tail, with a broad arrow-shaped head, and cut 2–3 small vents along the back.

STEP 7: DECORATE

Use the reserved decoration pastry to model the head features and eyes, pressing in the black peppercorns or nigella seeds as pupils, and cut a forked tongue. Fix each piece with egg wash. Press scale markings along the body with the small round piping tip and refine details with a sharp paring knife. Chill the snake for 20–30 minutes.

STEP 8: BAKE

Place a second, empty baking sheet in the oven and heat to 400°F (200°C). Brush the snake all over with egg wash, then paint markings along the back with the paprika egg wash. Slide the snake, on its parchment and sheet, onto the preheated sheet and bake for 30 minutes. Reduce the oven to 350°F (180°C) and bake for a further 55–65 minutes, re-glazing halfway, until deep golden and the center of the filling reads 165°F (74°C) on an instant-read thermometer. Rest for 20 minutes before moving.

STEP 9: MAKE THE MASHED POTATO GRASS AND SERVE

While the pie bakes, boil the potatoes in salted water until tender, drain, and return them to the hot pan for 3 minutes to steam dry. Mash with the butter and enough warm milk to make a smooth, pipeable mash. Blend the parsley or chives with a splash of milk until smooth and beat it into the mash, then season with salt and white pepper. Spread a thin layer of mash over a large serving board, set the snake on top, and pipe grass around it using the piping bag and grass tip. Slice across the body to serve.