American-style beetroot pie

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Author
Yields1 Serving
 250g ready-made puff pastry 325g beetroot (cooked and drained) 3 eggs 75g soft brown sugar 2tsp ground mixed allspice ½ tsp ground allspice (optional) ½ tsp ground ginger (optional) 250ml double cream
1

Preheat the oven to 200C/400F/gas mark 6.

2

Roll out the pastry and use it to line a 23cm loose-bottomed pie tin. Line with greaseproof paper and fill with baking beans. Bake blind for 20 minutes.

3

Whilst the pastry is baking, prepare the filling by puréeing the beetroot along with the eggs in a food processor.

4

In a small saucepan add the sugar, all the spices and cream and bring slowly up to a simmering point. Pour into the food processor and mix thoroughly with the beetroot purée.

5

Remove the pastry case from the oven and reduce the temperature to 180C/350F/gas mark 4.

6

Pour the filling carefully into the pastry case and bake for around 25-30 minutes. The edge should be puffed up a little and the centre will still be a touch wobbly. Allow to cool and chill in the fridge. Serve with crème fraiche.

CategoryCuisine

Ingredients

 250g ready-made puff pastry 325g beetroot (cooked and drained) 3 eggs 75g soft brown sugar 2tsp ground mixed allspice ½ tsp ground allspice (optional) ½ tsp ground ginger (optional) 250ml double cream

Directions

1

Preheat the oven to 200C/400F/gas mark 6.

2

Roll out the pastry and use it to line a 23cm loose-bottomed pie tin. Line with greaseproof paper and fill with baking beans. Bake blind for 20 minutes.

3

Whilst the pastry is baking, prepare the filling by puréeing the beetroot along with the eggs in a food processor.

4

In a small saucepan add the sugar, all the spices and cream and bring slowly up to a simmering point. Pour into the food processor and mix thoroughly with the beetroot purée.

5

Remove the pastry case from the oven and reduce the temperature to 180C/350F/gas mark 4.

6

Pour the filling carefully into the pastry case and bake for around 25-30 minutes. The edge should be puffed up a little and the centre will still be a touch wobbly. Allow to cool and chill in the fridge. Serve with crème fraiche.

American-style beetroot pie