The Great Australian Bake Off

Filled with Nashi, star anise and saffron, this incredible flavour combination will surprse and delight. 


  • Puff Pastry

  • 500g plain flour

  • 150g unsalted butter chilled

  • 200g cold water

  • 10g salt flakes

  • 250g unsalted butter extra chilled

  • Pie Base

  • 285g unsalted butter chilled

  • 75g cold water

  • 375g plain flour

  • 7.5g salt flakes

  • Pie Filling

  • 12 pears Nashi or equivalent

  • 6 star anise

  • 2 vanilla pods

  • 12 cloves

  • 1 pack of saffron

  • 750ml Semillon white wine

  • 200g walnuts

  • Caramel

  • 150g caster sugar

  • 100g brown sugar

  • 200ml thickened cream

  • 2 eggs (59g each)

  • Equipment

  • 24cm base diameter; 28cm top diameter; 5 - 6cm deep


  • Puff Pastry:

  • 1.

    Mix plain flour and 150g butter in stand mixer until just combined. Add cold water and salt and mix for 1 minute. Add extra chilled butter and mix until just combined. There should still be spots of butter visible in pastry. Turn out onto bench and form into 5cm high brick. Wrap in cling film and put in fridge to firm up. Remove from fridge and beat with rolling pin to 2cm thick, now roll to 1cm thick and fold into thirds and return to fridge. Remove dough and place down so the exposed ends are facing away/towards you and roll out to approx. 50cm in length and fold into thirds again. Repeat this process once more and refrigerate until required.

  • Pie Base:

  • 1.

    Add butter and water to mixer and mix until butter starts to break down and add salt and flour and mix until just combined. Turn out dough onto bench and using palm of hand push dough away from you in a smearing fashion to combine butter into pastry. Refrigerate until needed.

  • 2.

    Preheat oven to 200C. Meanwhile put wine, star anise, 10 strands of saffron, vanilla and cloves into saucepan and peel, core and dice (no bigger than 1cm) pears and place in saucepan. Bring mix to boil and turn down heat to simmer pears to just soft but still slightly crunchy. They will further soften in pie.

  • 3.

    Remove pears and allow to cool. Strain liquid to remove spices and return to heat to reduce to syrup consistency. Once thick and syrupy toss some of the liquid onto pears to coat. Do not go overboard or pastry will become soggy.

  • 4.

    Make caramel by melting sugars until golden and add cream, this will splatter so be careful. Reserve for later.

  • 5.

    Roll out pie base and place into pie tin, blind bake for 20 minutes approx. at 200C. Remove and paint base with egg yolk to line base and back into the oven for 5 minutes or until dried out. Remove from oven and let cool.

  • 6.

    Place pear mix into prebaked pie base and top with rounds of puff pastry. Use cookie cutters to cut random sizes of pastry. It does not matter if spaces exist and pastry can overlap. Brush with egg wash and cook until pastry is golden.

  • 7.

    Serve with sides of the reduced syrup and caramel sauce.

Nutritional information

Nutritional analysis per serving (36 servings)

  • Energy 365kj
  • Fat Total 21g
  • Saturated Fat 11g
  • Protein 4g
  • Carbohydrate 36g
  • Sugar 13g
  • Sodium 200mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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