| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Sainsbury’s, Sainsbury12 | 8 | servings | |
INGREDIENTS
| 250 | g | Chilled shortcrust pastry; (8oz) |
| 250 | g | Sweet potatoes; peeled (8oz) |
| 2 | md | Size eggs |
| 4 | tb | Soured cream |
| 50 | g | Soft dark brown sugar; (2oz) |
| 1/4 | ts | Mixed spice |
| 1 | ts | Brandy |
| 2 | tb | Soured cream |
| 25 | g | Hazelnut kernels; lightly toasted |
| ; (1oz) | ||
| 1 | tb | Maple syrup |
INSTRUCTIONS
FOR THE PIE FOR THE TOPPING Preheat the oven to 190 C, 375 F, Gas Mark 5. Roll out the pastry on a lightly floured surface and use to line a deep 18cm (7 inch) flan ring. Line with a sheet of greaseproof paper and baking beans and bake blind in the preheated oven for 20 mintues, removing the paper and beans for the last 5 minutes. Meanwhile, boil the potatoes for 10-15 minutes until tender. Allow to cool slightly and place in a blender or food processor with the eggs, cream, sugar, spice and brandy. Blend until smooth, pour into the pastry case and continue to bake for a further 20 minutes. Spoon over 2 tablespoons soured cream to cover the filling and return to the oven for 5 mintues. Allow to cool slightly before serving, topped with the hazelnut kernels and drizzled maple syrup. Converted by MC_Buster. NOTES : A lightly spiced creamy pie with a toasted hazelnut and maple topping. Converted by MM_Buster v2.0l.
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