Hallowe'en is fast approaching so why not try beetroot pie as an alternative to pumpkin? 60mins 8 Easy Ingredients 250g shortcrust pastry 325g plain cooked beetroot, drained 3 eggs 75g soft brown sugar 2tsp ground mixed spice ½ tsp ground allspice (optional) ½ tsp ground ginger (optional) 250ml double cream Method To make American style beetroot Pie Preheat the oven to 200˚C/Gas Mark 6. Roll out the pastry and use it to line a 23cm loose bottomed pie tin. Line with greaseproof paper and fill with baking beans. Bake blind for 20 minutes. Whilst the pastry is baking, prepare the filling by pureeing the beetroot along with the eggs in a food processor. In a small saucepan add the sugar, all the spices and cream and bring slowly up to a simmering point. Pour into the food processor and mix thoroughly with the beetroot puree. Remove the pastry case from the oven and reduce the temperature to 180˚C/Gas Mark 4. Pour the filling carefully into the pastry case and bake for around 25-30 minutes. The edge should be puffed up a little and the centre will still be a touch wobbly. Allow to cool and chill in the fridge. Serve with crème fraiche. www.lovebeetroot.co.uk About The AuthorYorkshire Food & Drink Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts. Let us know what you think comments
