| 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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