Recotter Pastei (Ginger Pie)

Name: Recotter Pastei (Ginger Pie)
Ingredients: 4 ounces flour; 1 pinch salt; 2 ounces butter; water, to mix; 10 ounces curd cheese; 3 -4 tablespoons double cream (heavy cream); 4 ounces pine nuts (pine nuts); 2 egg whites, beaten until frothy; 1 egg yolk, well beaten; 6 ounces demerara sugar; 12 ounce ground ginger; cider, to mix if required

12 ingredients

9 steps

Ingredients

4 ounces flour
1 pinch salt
2 ounces butter
water, to mix
10 ounces curd cheese
3 -4 tablespoons double cream (heavy cream)
4 ounces pine nuts (pine nuts)
2 egg whites, beaten until frothy
1 egg yolk, well beaten
6 ounces demerara sugar
12 ounce ground ginger
cider, to mix if required

Directions

1

Make a short crust pastry with the flour, salt, butter and water.
2

Roll it out.
3

Line a shallow springform cake tin, 6 1/2-inches in diameter, keeping enough pastry back to form a lid.
4

Mix curd cheese with the cream, pine kernels, egg whites (beaten until frothy), the sugar and ginger.
5

Add any cider needed to work the mixture into a smooth paste (except for the kernels).
6

Place the filling in the pie crust and cover with a pastry lid.
7

Glaze the lid with the egg yolk, well beaten.
8

Bake in a moderate oven (GM 4, 350F, 180C), for about 45 minutes.
9

Serve warm or cold.