Coca Xira with sweet chilli mayonnaise recipe

Jude Calvert excelled herself with this exotic pie on Come Dine With Me Sheffield

Serves 4

Ingredients

For the dough

60ml good-quality olive oil
300g flour
Large pinch of salt
180ml water, just off the boil (add more water if necessary)

For the filling

4 tbsp olive oil
1 large onion, chopped finely
1 red pepper, deseeded and finely chopped
3 cloves garlic, peeled
50g can anchovies, drained of oil
50g parmesan, finely grated
380g can spinach drained, squeezed dry in seive
111g can octopus tentacles in oil, drained
50g chorizo, chopped
1 tbsp smoked paprika

For the Thai sweet chilli sauce

6 hot red chillies, roughly chopped
8 cloves garlic, roughly chopped
1 cup white sugar
1 cup white vinegar
1 tbsp fish sauce
1 tbsp lime juice

For the mayonnaise

2 large egg yolks
1 tbsp Honeycup honey mustard
1 clove garlic, pounded with some sea salt until frothy
300ml sunflower oil
150ml extra virgin olive oil
juice of ½ a lemon

Method

Preheat the oven to 220°C/gas mark 7. Make the dough by rubbing the oil into the flour. Add salt then very hot water and knead for 5 minutes until you have a smooth dough.
To make the filling, heat 2 tablespoons of the oil in a frying pan and gently fry the onion, pepper and garlic until soft. Tip the mixture into a bowl and add the remaining filling ingredients. Mix well to combine and season with salt and pepper.
In a small bowl mix the remaining oil and paprika together. Brush the mixture over the surface of a shallow cake tin.
On a lightly floured surface roll the pastry out to 2mm thick and cut into a circle big enough to line the tin with a 1cm overhang.
Fill the case with your filling and cover with another circle of thinly rolled pastry, dampening the edges to help seal the pie. Brush with more paprika mixture and bake on a hot pizza stone or baking tray for 20 minutes.
Remove the pie from the oven, prick the top and press down all over using a wooden spoon to release the steam. Baste with the paprika mixture then return the to the oven for a further 10 minutes.
Repeat the steam-releasing process, baste once more and cook for a final 5 minutes. Remove from the oven and allow to cool.
For the sweet chilli sauce, combine the chillies and garlic in the bowl of a food processor and process until finely chopped. Place the chilli mixture, sugar and vinegar in a small saucepan and stir over low heat until the sugar is dissolved. Bring to the boil and simmer for about 15 minutes until the sauce is a syrupy consistency, then stir in the fish sauce and lime juice. Allow to cool.
To make the mayonnaise, put egg yolks, mustard and garlic into a 600ml mug and start whisking with an electric whisk. Pour the combined oils onto the egg and mustard mixture in a thin stream, whisking continually on the fastest speed. When half the oil has been added, stop whisking and add the juice of ½ a lemon. Continue whisking and add the rest of the oil. Once combined taste and add salt and freshly ground black pepper to taste.
Stir the sweet chilli sauce into the mayonnaise and serve with the pie.