Mar­i­nated sar­dines with pota­toes

Recipe Raphaella Frame-tolmie

House and Leisure Food - - FRONT PAGE -

250g flour, sifted ¼ cup ic­ing sugar, sifted 250g un­salted but­ter 125g cream cheese ½t vanilla ex­tract 4 medium Granny Smith ap­ples 225g black­ber­ries 75g caster sugar 1 large egg white, lightly

beaten gran­u­lated sugar,

for sprin­kling

Pre­heat the oven to 200°C. To make the pas­try, com­bine the sifted dry in­gre­di­ents in a bowl or food pro­ces­sor and add the but­ter. Blend or rub in un­til the mix­ture re­sem­bles fine bread­crumbs. Add the cream cheese and vanilla ex­tract and mix un­til the pas­try comes to­gether in a ball. Di­vide the pas­try in two, wrap each ball in cling­film and re­frig­er­ate for half an hour be­fore use.

Roll out half of the pas­try on a lightly floured sur­face, and use it to line a 23cm pie dish, leav­ing a lit­tle of the pas­try to hang over the edge. Roll the other half of the pas­try out on a large piece of grease-proof pa­per. Re­frig­er­ate all the pas­try while you make the fill­ing.

Peel, core and slice the ap­ples, and ar­range them in the pie dish with the black­ber­ries and the caster sugar.

Re­move the pas­try on the grease-proof pa­per from the fridge and, us­ing a sharp knife, cut into 2cm-long strips. Brush the rim of the pas­try case in the pie dish with beaten egg and, us­ing the pas­try strips, cre­ate a lat­tice top­ping for the pie, press­ing the edges to­gether to se­cure. Re­frig­er­ate for 15 min­utes. Lightly brush the ex­posed pas­try with the beaten egg white, and sprin­kle a lit­tle gran­u­lated sugar over the top.

Bake for 20 to 25 min­utes on a low shelf in the oven, and if the top be­gins to brown too quickly, cover with foil. Re­duce the heat to 180°C and bake for a fur­ther 10 to 15 min­utes, or un­til the pas­try is golden and the fill­ing is bub­bling. Best served warm, with whipped cream.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.