Swede Pie


Prep time: 
30 minutes


Swede Pie


  • 1.5 kg swede
  • 200g plain flour
  • 120g cold butter
  • 3 tablespoon caster sugar
  • pinch of salt
  • 1 egg yolk, mixed with 3 tablespoons cold water
  • 200 mg evaporated milk
  • 2 star anise
  • 1 teaspoon fennel seeds
  • 200g light brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2 eggs


  1. Begin by peeling and chopping the swedes and roasting in a foil parcel with a few knobs of butter for about 90 minutes at gas mark 5. Puree, and allow to cool.
  2. For the pie: Get the flour into a bowl and grate the butter in. Rub together with cold fingertips until it's all combined evenly, like breadcrumbs.
  3. Add the salt and sugar, then the egg yolk and water a little at a time, cutting it into the mixture with a knife until you can bring it all together with your hands.
  4. Line a 26cm tin with it, cover it with cling film and let it sit in the fridge for an hour. Replace the cling film with grease-proof paper and baking beans, and bake for 25 minutes at gas mark 6, removing the beans and paper for the last ten.
  5. Warm the evaporated milk in a pan with the star anise and fennel seeds. Allow to bubble away gently and infuse until the colour of the milk deepens to ochre.
  6. To the swede add the sugar, cinnamon, ginger and eggs, then pour in the milk through a sieve.
  7. Stir until smooth, pour into the pastry case and bake at gas mark 5 for 40-45 minutes.
  8. Allow to cool. Serve at room temperature with a scoop of ice cream.


Photo Credit: Jonny Hughes @jonny2love
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