Summary
Servings:
1
Prep time:
30 minutes
Description
Swede Pie
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- To the swede add the sugar, cinnamon, ginger and eggs, then pour in the milk through a sieve.
- Stir until smooth, pour into the pastry case and bake at gas mark 5 for 40-45 minutes.
- Allow to cool. Serve at room temperature with a scoop of ice cream.