Dessert Recipes > Gooseberry and Rosemary Pie
Starter - Asparagus with Lemon
Main Course - Norfolk Lamb Parcel
Dessert - Gooseberry and Rosemary Pie with Gramum's Rich Pastry
1 level teaspoon semolina
3 tablespoons Demerara sugar
3 inch fresh rosemary sprig
for the pastry:
2 cups + 1 tablespoon plain/all purpose flour
1 tablespoon corn starch
2 1/2 tablespoons icing/confectioner's sugar
3/4 cup chilled butter, cut into cubes
finely grated rind of 1 lemon
2 egg yolks, mixed with 3 tablespoons cold water
2 tablespoons milk for brushing
12 sugar cubes coarsely crushed
(see measure conversions for more information)
- Put a heavy baking tray into the oven and preheat the oven to 200oC/400oF/gas mark 6.
- To make the pastry, sift the flour, corn starch and icing sugar into a bowl, then rub in the butter until the mixture resembles breadcrumbs.
- Add the lemon rind and just enough of the egg yolk and water mixture to make firm dough that will not stick to the side of the bowl.
- Turn the dough onto a lightly floured surface and knead lightly into a smooth ball.
- Roll out half of the dough to about 2 inch larger than a 9 1/2 enamel pie plate.
- Line the plate with the dough and carefully trim off the excess.
- Brush the edge of the dough on the plate with any remaining egg and water mixture or just with water, and then gently press the trimmed strip round it.
- Spoon the gooseberry mixture onto the lined plate and push the rosemary sprig into the centre.
- Roll out the remaining piece of dough into a round large enough to cover the pie.
- Brush the edge of the lining dough with water, and then cover the pie with the lid, pressing the edges firmly together to seal.
- Trim and decorate, then make a small hole in the centre to allow the steam to escape.
- Brush the pie with the milk and sprinkle with the crushed sugar cubes.
- Place on the heated tray and bake for 30 minutes then reduce the oven temperature to 180oC/350oF/gas mark 4.
- Loosely cover the pie with foil and continue baking for another 30 minutes or until the pastry is lightly browned and the gooseberries are tender test then a skewer
inserted through the steam hole.
- Serve the pie with clotted cream.
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Comment Script
This recipe is part of the June 2006 Recipes Menu
Starter - Asparagus with Lemon
Main Course - Norfolk Lamb Parcel
Dessert - Gooseberry and Rosemary Pie with Gramum's Rich Pastry
How to make gooseberry and rosemary pie:
An interesting and unusual recipe which features gooseberries flavoured with a sprig of rosemary. The pastry for this recipe is enriched with egg yolks, sugar and butter.
Ingredients
3 cups gooseberries, topped and tailed washed and drained1 level teaspoon semolina
3 tablespoons Demerara sugar
3 inch fresh rosemary sprig
for the pastry:
2 cups + 1 tablespoon plain/all purpose flour
1 tablespoon corn starch
2 1/2 tablespoons icing/confectioner's sugar
3/4 cup chilled butter, cut into cubes
finely grated rind of 1 lemon
2 egg yolks, mixed with 3 tablespoons cold water
2 tablespoons milk for brushing
12 sugar cubes coarsely crushed
(see measure conversions for more information)
Method
- Mix the gooseberries, semolina and Demerara sugar together in a mixing bowl and set aside.- Put a heavy baking tray into the oven and preheat the oven to 200oC/400oF/gas mark 6.
- To make the pastry, sift the flour, corn starch and icing sugar into a bowl, then rub in the butter until the mixture resembles breadcrumbs.
- Add the lemon rind and just enough of the egg yolk and water mixture to make firm dough that will not stick to the side of the bowl.
- Turn the dough onto a lightly floured surface and knead lightly into a smooth ball.
- Roll out half of the dough to about 2 inch larger than a 9 1/2 enamel pie plate.
- Line the plate with the dough and carefully trim off the excess.
- Brush the edge of the dough on the plate with any remaining egg and water mixture or just with water, and then gently press the trimmed strip round it.
- Spoon the gooseberry mixture onto the lined plate and push the rosemary sprig into the centre.
- Roll out the remaining piece of dough into a round large enough to cover the pie.
- Brush the edge of the lining dough with water, and then cover the pie with the lid, pressing the edges firmly together to seal.
- Trim and decorate, then make a small hole in the centre to allow the steam to escape.
- Brush the pie with the milk and sprinkle with the crushed sugar cubes.
- Place on the heated tray and bake for 30 minutes then reduce the oven temperature to 180oC/350oF/gas mark 4.
- Loosely cover the pie with foil and continue baking for another 30 minutes or until the pastry is lightly browned and the gooseberries are tender test then a skewer
inserted through the steam hole.
- Serve the pie with clotted cream.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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