Recotter Pastei (Ginger Pie) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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The recipe comes from the book: Cooking into Europe - Choice Common Market Dishes (1973). This recipe was copied word for word from the book. Ingredients:
4 ounces flour |
1 pinch salt |
2 ounces butter |
water, to mix |
10 ounces curd cheese |
3 -4 tablespoons double cream (heavy cream) |
4 ounces pine nuts (pine nuts) |
2 egg whites, beaten until frothy |
1 egg yolk, well beaten |
6 ounces demerara sugar |
1/2 ounce ground ginger |
cider, to mix if required |
Directions:
1. Make a short crust pastry with the flour, salt, butter and water.
2. Roll it out.
3. Line a shallow springform cake tin, 6 1/2-inches in diameter, keeping enough pastry back to form a lid.
4. Mix curd cheese with the cream, pine kernels, egg whites (beaten until frothy), the sugar and ginger.
5. Add any cider needed to work the mixture into a smooth paste (except for the kernels).
6. Place the filling in the pie crust and cover with a pastry lid.
7. Glaze the lid with the egg yolk, well beaten.
8. Bake in a moderate oven (GM 4, 350°F, 180°C), for about 45 minutes.
9. Serve warm or cold.
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