Friday 19 February 2016

Beetroot Pie

This one has been on my "to do" list for a while, but I delayed it, as I needed to do some puréeing, and I lacked a food processor. That obviously means that I've recently bought one! I've been wondering what sort I needed, and fortunately last week on the program "What to Buy and Why" they just happened to go a segment on food processors. Their simple answer was "get a cheap one, unless you have very specific requirements". I don't, so yesterday I took ownership of a general purpose Kenwood Food Processor.

It was put to immediate use with this recipe, making the crumb for the shortcrust (incredibly easy!), and making the beetroot puree. There was a satisfying moment when I had the eggs and sugar being whisked in the stand mixer, and the beetroot and cream being puréed in teh food processor, and I could just sit there and take a photo!

The bake itself I'm pretty happy with, it's got a startling colour, a nice set, and the pastry is very short, and was very easy to work with. The flavour is...different. The muscavado sugar comes through, possibly needs a bit more ginger and cinnamon. I got the recipe from Paul Hollywoods book "Pies and Puds", but just used a plain shortcrust, as I thought the pie would be sweet enough by itself.

Beetroot Pie - Recipe 

Rich Shortcrust Recipe

  • 200g plain flour
  • 100g cold butter, chopped into 1cm chunks
  • 1 egg, beaten
  • 1tsp lemon juice (chilled)
  • 2tbsp ice cold water

1) Put the flour and butter into a food processor with the blade attachment

2) Blend until the mixture looks like breadcrumbs

3) In a jug, mix the beaten egg, lemon juice and water

4) Transfer the flour and butter to a cold bowl, and add the egg mixture, incorporating it gently with the fingertips of one hand.

5) Once a dough forms, kneed it until it just stops cracking, then form a flattened disc, wrap in clingfilm, and chill for 20-30 minutes

6) Pre-heat the oven to 200'C

7) Take the chilled dough, and roll out on a lightly floured surface to line a 23cm tin (I have a silicone mat with template circles on, which is really handy for this!)

8) Line a 23cm baking tin with the pastry

9) Prick the bottom of the pastry with a fork

10) Line the tin with (microwave safe) clingfilm, and fill with baking balls/dry rice

11) Bake in the oven for 15 minutes (you can make the filling while this is happening)

12) Remove the clingfilm and baking balls, then bake for another 7-8 minutes (until the base of the pastry case just starts to brown)

Beetroot Filling Ingredients

  • 350g cooked beetroot (I used vacuum-packed stuff, it was about 1½ packs) with liquid drained off
  • 125ml double cream
  • 2 eggs
  • 175 dark muscavado sugar
  • 1tsp ground cinnamon
  • ½tsp ground ginger
  • grated zest of 1 lemon

1) Put the beetroot and cream in a food processor with the blade attachment, and blend to a fine puree

2) Put the sugar and eggs in a stand mixer with the whisk attachment, and beat until pale and creamy

3) Add the beetroot puree to the sugar and eggs, and also add the ginger, cinnamon and lemon zest

4) Mix thoroughly


1) Once the pastry is blind-baked, turn the oven temperature down to 180'C

2) Trim the edges of the pastry with a sharp knife, to get a clean edge

3) Fill the pastry case with the beetroot mixture, making care not to spill any

4) Return to the oven for 30 minutes. It's done when the mixture is set, but the centre still have a bit of a wobble.

5) Remove to a wire rack to cool completely