Halloween beetroot pie recipe
Oh the wonders of beetroot... here it's used in a sweet pie, mixed with sugar and spice to make a Halloween centrepiece.
Ingredients
- 250 g shortcrust pastry
- 325 g plain cooked (vacuum packed) beetroot, drained
- 3 eggs
- 75 g soft brown sugar
- 2 tsp ground mixed spice
- 0.5 tsp ground allspice (optional)
- 0.5 tsp ground ginger (optional)
- 250 ml double cream
- 8.8 oz shortcrust pastry
- 11.5 oz plain cooked (vacuum packed) beetroot, drained
- 3 eggs
- 2.6 oz soft brown sugar
- 2 tsp ground mixed spice
- 0.5 tsp ground allspice (optional)
- 0.5 tsp ground ginger (optional)
- 8.8 fl oz double cream
- 8.8 oz shortcrust pastry
- 11.5 oz plain cooked (vacuum packed) beetroot, drained
- 3 eggs
- 2.6 oz soft brown sugar
- 2 tsp ground mixed spice
- 0.5 tsp ground allspice (optional)
- 0.5 tsp ground ginger (optional)
- 1.1 cups double cream
Details
- Cuisine: American
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/Gas Mark 6.
- 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.
- Whilst the pastry is baking, prepare the filling by pureeing the beetroot along with the eggs in a food processor.
- 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 puree.
- Remove the pastry case from the oven and reduce the temperature to 180°C/Gas Mark 4.
- 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.
Recipe provided by lovebeetroot.co.uk
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