Delicious UK - (10)October 2020

make it special.

KEYTECHNIQUE

Roughpuffpastry

MAKES1.25KG(ENOUGHFORAROUND4 L ARGE

PIES). HANDS-ON TIME 45 MIN, PLUS CHILLING

MAKE

AHEAD

Thedoughwillkeepinthe

fridgeforupto3 daysor

for1 monthinthefreezer.

If freezing,weighoutthedoughinto

thequantitiesneededforindividual

recipes– it willtakelesstimetothaw

• anddefrostinthefridgeovernight.
  FOOD
  TEAM’S
  TIP

Keepeverythingascoldas

possibleandworkquicklyto

avoidthepastrybecoming

greasy and hard to work with.

• 500gplainflour, plus extra to dust


• 1 tspsalt


• 500gbutter,frozenandgrated


• 250ml ice-cold water

1 If makingthepastrybyhand,sift

theflourintoa largebowlandaddthe

saltandbutter.Usingyourfingers,

gentlymixtoa roughdough.If making

ina mixer,usea paddleattachment

andworkbrieflyona mediumspeed

untilthebutteriscoatedinflour and

themixturebecomesgrainy.

2 Addtheice-coldwaterallatonce,

thenuseyourhandstomixit inor

continueata mediumspeedjustlong

enoughtobringthedoughtogether.

Thedoughshouldbestragglyand

rough,withthefatstillvisible, so

don’tworkit fortoolong.

3 Tip the mixture out onto a lightly

flouredsurfaceandcarefullyknead

untilalltheflourisincorporated.

Flattenthedoughslightly,wrap

tightlyandchillfor 30 minutes.

4 Ona lightlyflouredsurface,roll out

thedoughtoa 30cmx 50cm

rectangle,usingthesidesofyour

handstomaketheedgesneatand

square.Dustexcessflourfromthe

surfaceofthedough.Withthe

shortersideclosesttoyou,visually

dividethedoughintothirds.Lightly

dampenthecentrethirdwitha little

water,thenfoldthebottomthirdof

thedoughupoverthecentrethird.

Thenfoldthetopthirdoverthe

doublelayerofdough,likea letter.

5 Turnthedough 90 degrees

clockwiseandrepeattherollingand

foldingprocess.Thismakesupthe

secondturn.Tightlywrapthedough,

thenlightlypressyourfingerintothe

bottomright-handcornerofthedough

toindicatehowit waspositionedon

theboardbeforeyouputit intothe

fridge.Chillthedoughfor 30 minutes.

6 Unwrapthedoughandputit onthe

worksurfacewiththeindentinthe

samepositionasbefore.Next,turn

thedough 90 degreesclockwiseand

repeattherollingandfoldingprocess

twicemoreforthefinaltwoturns.

Chillforatleast 40 minutesbefore

using(seeMakeAhead).

PER300g(¼RECIPE)1,390kcals,

104gfat(65.6gsaturated),13.2g

protein,97gcarbs(1.4g sugars),

3.5g salt, 5g fibre

V ER SIONT WO
Hotandsour
curriedcodpie
SERVES2-3.HANDS-ONTIME 30 MIN,OVEN
TIME 25 MIN, PLUS COOLING AND CHILLING

MAKE

AHEAD

Makethefillingtotheend
ofstep2 uptoa dayahead,
thenpreparethefishand
assembletocook.If you’remaking
yourownroughpuffpastry,see
right for Make Ahead instructions.

• Fineseasaltforsprinkling


• 400gsustainableskinless,
  bonelesscodfillet,diced
  into2cmchunks


• 1 tbspvegetableoil


• 1 tspblackmustardseeds


• 2 Spanishonions,thinlysliced


• 1 garlicclove,finelychopped


• 2 greenchillies,deseeded and
  finelychopped


• 1 tsphotcurrypowder


• ½tspgroundturmeric


• 1 tspgroundcumin


• 6 plumtomatoes,roughlychopped


• 2 tbsptamarindpaste


• 20gfreshcoriander,stalksand
  leavesroughlychopped


• 300groughpuffpastry(see
  recipe,right,oruseshop-bought)


• 1 mediumfree-range egg, beaten
  with1 tbspwater


• Pinchfennelseeds


• Pinchblacksesameseeds


• Steamedbroccoliflorets,butter
  andtoasted flaked almonds
  to serve

YOU’LLALSONEED...

• Shallowovenproof dish (about
  1 litre)

1 Sprinklesaltalloverthecodand
setasidefor 15 minutes.Rinsewell
incoldwater,patdrywithkitchen
paper,thenputinthefridge.
2 Heattheoilina largefryingpan
for1 minuteovera mediumheat.
Addthemustardseeds,sizzlefor
30 seconds,thenaddtheonions
anda pinchofsaltandcookfor
10 minutesuntiltheonionsarewell
cookedandstartingtocolour.Add
thegarlicandchilliesandcookfor
a further minute before adding →