This is how I made:
Rhubarb and Almond Cream Pasty Pie
- Cut 150g cold unsalted butter into 250g flour (half wholemeal, half white) with a knife then rubbed it between my fingers until the mixture resembled breadcrumbs.
- Grated in 20g white chocolate.
- Mixed in 2 tbsp Greek yogurt and 1 tbsp water with a knife, then brought the mixture together with my hands to form a ball. Covered with a plastic bag and placed in the fridge for 30 minutes.
- Creamed 100g unsalted butter with 100g cardamom (caster) sugar until light and fluffy.
- Beat in 1 tsp powdered orange rind (or zest of an orange).
- Beat in a duck egg (or large hen's egg).
- Stirred in 100g ground almonds.
- Washed, trimmed and chopped 350g of rhubarb into smallish pieces.
- Divided the pastry into two portions, one slightly larger than the other.
- Rolled the larger portion out into a round to cover a deep 20 cm pie dish.
- Covered the pastry bottom with the rhubarb, then covered the rhubarb with the almond cream.
- Rolled out the smaller piece of pastry to cover the top of the pie.
- Crimped the edges together, brushed on a little beaten egg mixed with milk and sprinkled about a dessertspoon of cardamom (caster) sugar over the top.
- Baked at 200C for 15 minutes, then turned the oven down to 180C for a further 20 minutes until the top was nicely browned.
#crownyourpuds competition for my Chocolate Pots. So to crown my rhubarb and almond cream pasty pie, sat a dollop of Cornish clotted cream. Show me a pudding that isn't improved by clotted cream and I'll eat it, quipped CT - a man after my own heart.
Belleau Kitchen, Ros of The More Than Occasional Baker and Caroline of Caroline Makes have put their heads together this month and come up with this fun and clever challenge.
Javelin Warrior for his Made with Love Mondays.