Pecan Pie

BRITISH PIE WEEK is March 5th to 11th and at Skylark we are promoting homemade pies this week. Yesterday i gave you a savoury recipe and on todays menu is something a little sweeter!

I have never made PECAN PIE but it is a favourite dessert of mine and when i saw a recipe in "THE ULTIMATE DESSERTS COOKBOOK" i was keen to give it a try.


INGREDIENTS
For the pastry
115g/40z plain flour
50g/2oz butter, cubed
25g/1oz caster sugar
1 egg yolk

For The Filling
175g/6oz golden syrup
50g/20z dark muscovado sugar
50g/2oz butter
3 eggs, lightly beaten
2.5ml/1/2tsp vanilla essence
150g/5oz pecan nuts

METHOD
1. Place the flour in a bowl and rub in the butter cubes with your fingertips til it resembles breadcrumbs, then stir in the sugar,egg yolk and about 30ml/2tbsp cold water. Mix to a dough and knead lightly on a floured surface til smooth.
2. Roll out the pastry and use to line a 20cm/8 ins loose based flan tin. Prick the base , then line with greaseproof paper and fill with baking beans. Chill for 30 mins and preheat the oven to 200degs C/ 400degs F /gas 6.
3.Bake the pastry case for 10 mins, then remove the paper and beans and bake for a further 5 mins.
Reduce the temperature to 180degC/350degF/gas 4.
4.Heat the syrup,sugar,and butter in a pan until the sugar dissolves. Remove from the heat and cool slightly. Whisk in the eggs and vanilla essence and stir in the pecans.
5. Pour in the pastry case and bake for 35-40 mins until the filling is set.
Serve with cream or ice cream

Not sure the photo does it justice but i can assure you it tastes devine!

ENJOY!

British Pie Week

It's British Pie Week this week.
You can find more info on the JUS-ROL website along with lots of pie ideas.
At Skylark we have "pie of the day" on our menu so this week we are embracing British Pie Week with lots of different flavoured pies.
We began our week with CHICKEN, MUSHROOM, WHITE WINE AND STILTON pie, followed by BEEF IN RED WINE pie.
Today i chose something a little different from "THE HAIRY BIKERS PERFECT PIES book that i got for christmas. This is a brilliant book and i would definately recommend it. HAM AND LEEK POTATO TOPPED PIE.

All you need is shortcrust pastry, potatoes,leeks,ham, double cream, salt, pepper and nutmeg

Roll out your pastry and line your pie tin.

Peel and slice the potatoes then arrange a layer on the base of the pie case.

Top the potatoes with some chopped ham and cooked leeks. Add another layer of sliced potatoes.

Season your cream with salt, pepper and nutmeg and pour into your pie.

Place on a baking tray.
Bake in the oven 180 deg/160 deg fan oven/gas mark 5
for approx 45 mins until golden brown and cooked through.

Leave to stand for 10 mins to allow the cream to set more.

ENJOY!!