Aloo Gobi Pasty
Prep. Time:
45 minutes
Baking Time:
45 minutes
Total Time:
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
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.
This recipe uses specialty ingredients
Our anchovies are hand-selected from pristine Mediterranean waters, salt-cured using traditional methods passed down through generations.
Unlike mass-produced alternatives, we pack only the finest fillets in premium olive oil within hours of catch. The result: firm texture, clean oceanic flavor, and none of the harsh saltiness found in inferior products.
