This turmeric-infused pastry case contains a spicy and colourful filling of meat, peppers, potatoes and plantains – richly seasoned with ginger, garlic and curry powder, and topped with salsa right before serving.
Makes: one large pie, cuts into 12
Hands-on time: 1 hour, 45 minutes
Baking time: 2 hours
Skill level: Up for a challenge
For the curry filling:
1kg diced leg of goat, mutton or lamb
1 lemon (optional)
2 cloves garlic, finely chopped
40g fresh root ginger, peeled and finely chopped
1 large red onion, finely chopped
1 red pepper
1 yellow pepper
1 tablespoon smoked sweet paprika
1 tablespoon mild curry powder, or to taste
½ teaspoon salt, or to taste
Ground black pepper, to taste
For the hot-water crust pastry:
500g plain flour
150g strong white bread flour
125g unsalted butter, chilled and diced
½ teaspoon fine sea salt
2 teaspoons ground turmeric
150g lard, diced
1 medium egg, beaten, to glaze
For the filling:
1 large potato, peeled
2 tablespoons rapeseed or sunflower oil
1½ large plantains, peeled
For the salsa topping:
1 very large mango (about 550g), peeled and diced
2 ripe medium avocados, peeled and diced
125g pomegranate seeds
1 small red onion, finely chopped
Finely grated zest and juice 1 large lime
1 tablespoon olive oil
Small bunch fresh coriander, finely chopped
You will also need:
17cm round, deep cake tin
Heatproof pastry brush
Baking sheet or baking tin (with a rim), lined with baking paper
Step 1 – Prepare the filling first so it has time to marinate and develop: if you are using goat, you may wish to give it a rinse in cold water and lemon juice. Drain well.
Step 2: Put the diced meat into a large bowl with the garlic, ginger and onion. Chop the peppers into chunks of about 1cm and add to the bowl along with the paprika, curry powder, salt and pepper. Mix together with your hands until thoroughly combined. Cover and chill for at least an hour, or up to 12 hours if time allows.
Step 3 – To make the hot-water crust pastry: put both flours into a large heatproof bowl. Add the butter and rub in until the mixture resembles fine crumbs. Make a well in the centre. Pour the water into a saucepan; add the salt, turmeric and lard; and heat until the lard melts and the mixture comes to the boil. Pour the lard mixture into the well and mix everything together with a wooden spoon.
Step 4 – As soon as the dough is cool enough to handle comfortably, turn it out onto a lightly floured worktop and knead thoroughly for 3-4 minutes until very smooth and glossy. Working quickly, cut off a quarter of the dough to form the lid. Wrap it in clingfilm and set aside for now.
Step 5 – Cover the outside of the cake tin (base and sides) with cling film then place it upside down on the worktop. Roll out the pastry to a neat disc about 1cm thick, wrap it around the rolling pin and lift it over the cake tin. Press it onto the base then gently and firmly ease and mould it down the sides so the pastry covers the tin evenly with no creases or pleats. Make sure the sides are of even height all the way around, and at least 10cm high – they will be trimmed later.
Step 6 – Roll out the rest of the pastry to a neat disc to fit the top of the pie case. Set on a plate or baking sheet lined with cling film and cover. Carefully transfer the pie and lid to the fridge and chill for about 1 hour until very firm.
Step 7 – Meanwhile, chop the potato into 1cm chunks and add to the filling mixture. Heat a third of the oil in a large non-stick frying pan and add about a third of the filling. Stir-fry the filling so it just starts to colour (it will cook thoroughly in the oven), then transfer to a heatproof bowl. Repeat twice more with the rest of the filling.
Step 8 – Cook a heaped teaspoon of the mixture for a few more minutes then taste and adjust the seasoning of the rest of the mixture as needed. Chop the plantains into 0.5cm chunks. Heat the oven to 200°C/180°C fan/400°F/Gas 6.
Step 9 – Remove the pastry case from the fridge and place it upright on the lined baking sheet. Trim the pastry sides with a sharp knife so they are neat and even. Carefully remove the cake tin then peel away the cling film, leaving a neat pastry shell (patch any holes or tears with pastry scraps and beaten egg).
Step 10 – Spoon in a third of the filling, making sure it is evenly and firmly packed into the pastry shell. Scatter with a third of the plantain. Repeat the filling and plantain layers twice more. Brush the pastry rim with beaten egg then gently set the pastry lid on top and pinch the pastry edges together to firmly seal. Crimp the pastry rim with the back of a fork then brush the whole pie (sides and top) with beaten egg to glaze.
Step 11 – Bake the pie in the heated oven for 30 minutes until starting to colour, then reduce the oven temperature to 160°C/140°C fan/325°F/Gas 3 and bake for a further 90 minutes until the pastry is golden and crisp. Leave to cool and firm up for 20 minutes then transfer carefully to a wire rack to cool completely.
Step 12 – When ready to serve, transfer the pie to a serving platter or board. Make the salsa by combining all the ingredients in a mixing bowl. Spoon a little salsa around and over the pie, serving the rest separately in a small bowl.