Make this American-style beetroot pie the centre of your Halloween celebrations. Pureed cooked beetroot in the creamy filling delivers amazing deep colour and rich flavour.
Nutrition Facts
American style beetroot pie
Amount Per Serving
Calories 565
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 208mg69%
Sodium 442mg19%
Potassium 455mg13%
Carbohydrates 63g21%
Fiber 4g17%
Sugar 24g27%
Protein 11g22%
Vitamin A 1128IU23%
Vitamin C 5mg6%
Calcium 105mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
American style beetroot pie
A perfect pie for Halloween
Servings: 4
Calories: 565kcal
Equipment
- 23cm loose bottomed pie tin
- Food processor
- Small saucepan
Ingredients
- 250 g shortcrust pastry
- 325 g plain cooked (vacuum packed) beetroot drained
- 3 eggs
- 75 g soft brown sugar
- 2 tsp ground mixed spice
- 1/2 tsp allspice (optional)
- 1/2 ground ginger (optional)
- 250 ml double cream
Method
- 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.
Nutrition
Calories: 565kcal | Carbohydrates: 63g | Protein: 11g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 442mg | Potassium: 455mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1128IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 4mg
Recipe courtesy of Love Beetroot
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