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    Sweet Potato Pie with Groundnut Pastry s


    Source of Recipe


    Emma-Jayne

    Recipe Introduction


    Preparation time less than 30 mins

    Cooking time 30 mins to 1 hour

    Serves 6

    List of Ingredients




    For the pastry:
    2 cups plain flour, sifted
    1 tsp salt
    2 tbsp sugar
    4 tbsp ground peanuts
    10 tbsp butter
    1 egg
    3 tbsp iced water
    few drops lemon juice
    For the pie filling:
    3 large sweet potatoes
    3 tbsp butter
    ½ cup hot milk
    2 eggs, separated
    ½ cup sugar
    ½ tsp salt
    ½ tsp nutmeg
    ½ tsp vanilla essence
    For the spinach sauce:
    450g/1lb fresh spinach
    1 cup water
    2 tomatoes, chopped
    2 medium onions, chopped
    1 hot green chilli, seeded and minced
    4 tbsp butter
    ¼ tsp paprika
    1 tsp salt
    2 small hard boiled eggs, chopped
    freshly ground black pepper

    Recipe





    Method:
    1. To make the pastry, sift the flour, salt and sugar into bowl. Stir in peanuts. Add the fat and blend with your fingertips until flaky.
    2. Beat the egg slightly with a fork and mix with the iced water. Combine the lemon juice with the egg and water mixture and slowly add to the flour mixture, mixing and tossing the flour with a fork until a dough is formed.
    3. Divide the dough into two equal parts. Chill for 10 minutes, then roll out between two pieces of waxed paper to make two 23cm/9in circles. Line an 18cm/7in pie dish with one circle and reserve the other as the pie lid.
    4. To make the pie filling, boil the sweet potatoes, then drain, peel and mash them.
    5. Melt the butter in the hot milk and add to the potatoes. Beat until soft and creamy.
    6. Beat the egg whites until stiff and set aside. Add the beaten egg yolks, sugar salt, nutmeg and vanilla to the potato mixture and mix well. Fold in egg whites. Put the filling into the pie dish and top with the other circle. Bake at 180C/350F/Gas 4 for 30 minutes.
    7. To make the spinach sauce, wash and chop the spinach. Cook in 1 cup of water until tender.
    8. Pour off the liquid and save. Sauté the chopped onions, tomatoes and chilli for 10 minutes. Season with salt and pepper. Add the spinach, liquid and paprika, stirring well. Simmer for 15 minutes.
    9. Serve the pie hot, drizzled with the spinach sauce and sprinkled with chopped boiled eggs.








 

 

 


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