This weekend was spent cooking with my “rent-a-cat” Charlie. Shopping and exploring on Saturday. And on gloomy Sunday, a quick visit to the beach, which was a bit of a FAIL, as I was pebble hunting, but it seems either the sea has covered all the pebbles with sand or some kind of pebble eating creature got there before me, because there were no good ones for painting on
Charlie and I cooked up a spicy beetroot pie. Yum Yum, and I don’t even like beetroot.
250g Short Crust Pastry
325g cooked Beetroot ( You can make this yourself, or buy a precooked jar from the supermarket. Try to find the unvinegared kind, if not, rinse the vinegar out with water, before you use it )
75g Brown Sugar
2 tsp mixed spice*
1/2 tsp ground ginger*
1/2 tsp ground allspice*
250ml double cream
icing sugar for decoration on the top of the pie afterwards
* I used vanilla powder, cinnamon spice and lots of ginger spice.
Preheat the oven to 200C, line a pie dish with grease proof paper, and the short crust pastry, bake in the oven for 20 mins. While your pastry is toasting away, prepare your pie mix. Purée the beets, and eggs with a mixer. Simmer the cream, spices and sugar in a pan. Mix the beet purée and the cream mixture together in a bowl. Remove the pastry from the oven and reduce the heat to 180C. Pour the mixture into the pie dish, and bake in the oven for 30 minutes. Allow to cool and then sprinkle the icing sugar on the top.
The pie is nice and spicey, perfect for a rainy day, or a tea party.