Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Rhubarb and Almond Cream Pasty Pie

Tarts & Pastries | 22nd April 2014 | By

With Easter fast approaching and any number of Easter bakes and posts to write, time was running out for this month’s Random Recipes. Now it just so happens that RR has joined forces with the new round of AlphaBakes and it has been decided to start at the very beginning this time, with the letter A. Using my usual Eat Your Books method of selection I came out with the book Pasties by Lindsey Bareham. I must confess at this point that I felt a bit jittery. I may well come from the Land of Pasties, but my pasty making skills lean towards the imperfect end of the spectrum. I was hoping the book would fail to provide me with a suitable recipe, but in this I was foiled. A recipe for plum pasties with almond cream leapt up from the index and my heart skipped a beat.

OK, no need to panic. In my usual style, I would adapt the recipe. My mother had made a recent delivery of some rhubarb from her garden (for some reason our plot seems incapable of growing any), so I would substitute that for the plums. I would add some grated white chocolate to the pastry, some orange zest to the almond cream and most importantly of all I was going to make one large pie, not six individual pasties – I really just didn’t have the time to faff around. My concession to the pasty would be to crimp the edges of the pie in true pasty style – hence the name pasty pie.

This is how I made:

Rhubarb and Almond Cream Pasty Pie

  • Cut 150g cold unsalted butter into 250g flour (half wholemeal, half white) with a knife then rubbed it between my fingers until the mixture resembled breadcrumbs.
  • Grated in 20g white chocolate.
  • Mixed in 2 tbsp Greek yogurt and 1 tbsp water with a knife, then brought the mixture together with my hands to form a ball. Covered with a plastic bag and placed in the fridge for 30 minutes.
Meanwhile
  • Creamed 100g unsalted butter with 100g cardamom (caster) sugar until light and fluffy.
  • Beat in 1 tsp powdered orange rind (or zest of an orange).
  • Beat in a duck egg (or large hen’s egg).
  • Stirred in 100g ground almonds.
  • Washed, trimmed and chopped 350g of rhubarb into smallish pieces.
  • Divided the pastry into two portions, one slightly larger than the other.
  • Rolled the larger portion out into a round to cover a deep 20 cm pie dish.
  • Covered the pastry bottom with the rhubarb, then covered the rhubarb with the almond cream.
  • Rolled out the smaller piece of pastry to cover the top of the pie.
  • Crimped the edges together, brushed on a little beaten egg mixed with milk and sprinkled about a dessertspoon of cardamom (caster) sugar over the top.
  • Baked at 200C for 15 minutes, then turned the oven down to 180C for a further 20 minutes until the top was nicely browned.

So how did it all work out? It was pure heaven and although you couldn’t expect an angel to bring this down from on high during Lent, it sent CT and I into raptures. It was a truly indulgent dessert. I’ve not made pastry with white chocolate and yogurt before, but I will most certainly be doing it again. The rhubarb cut through the rich creamy filling and it all hung together very nicely.

It just so happened that I’d recently had delivery of a bag of Rodda’s goodies which I’d won in their #crownyourpuds competition for my Chocolate Pots. So to crown my rhubarb and almond cream pasty pie, sat a dollop of Cornish clotted cream. Show me a pudding that isn’t improved by clotted cream and I’ll eat it, quipped CT – a man after my own heart.

So this Rhubarb and Almond Cream Pasty Pie is my entry to the joint Random Recipes and Alphabakes challenge with A for Almond. Dom of Belleau Kitchen, Ros of The More Than Occasional Baker and Caroline of Caroline Makes have put their heads together this month and come up with this fun and clever challenge.

As everything is made from scratch, I’m sending this off to Javelin Warrior for his Made with Love Mondays.

Comments

    • Leave a Reply

      Choclette
      22nd April 2014

      Thanks Alison. I’m with you on the rhubarb; it works brilliantly in baking as it cuts through the sugar.

  1. Leave a Reply

    belleau kitchen
    22nd April 2014

    oh how I want to see inside this pie, it sounds AMAZING… i love the combo of flavours, almonds and rhubarb sound divine and a LOVE the way you adapted the pastie into a pie, genius work!… thanks so much for this brilliant entry x

    • Leave a Reply

      Choclette
      22nd April 2014

      Thanks Dom. I did mean to take a pic of the pie once we cut into it, but excitement got the better of me! It really was rather special though and would make a great special occasion pud, especially if it was decorated.

  2. Leave a Reply

    Jane Sarchet
    22nd April 2014

    Nice crimping action there Choclette! I think a pasty pie is a fine invention (although I’m not actually Cornish, just a permanent emmit!)
    Janie x

    • Leave a Reply

      Choclette
      22nd April 2014

      Thanks Janie – I think we have one permanent emit talking to another here. But home is where the heart is AND formative years come to that.

  3. Leave a Reply

    Helen @ Fuss Free Flavours
    22nd April 2014

    I was mildly anxious at the title of this post, and am relieved that you did manage to work some chocolate into it! sounds a great adaptation!

  4. Leave a Reply

    GG
    22nd April 2014

    This sounds like a really fab recipe. A beautiful pie with an original filling. GG

    • Leave a Reply

      Choclette
      27th April 2014

      Thanks GG, original and delicious. It was really good to meet you yesterday BTW.

    • Leave a Reply

      Choclette
      27th April 2014

      Thanks Louise. I guess it would be a pretty poor show if they didn’t šŸ˜‰

    • Leave a Reply

      Choclette
      27th April 2014

      Yes, I know. We were in too much of a hurry to get stuck in. I guess I’ll just have to make it again šŸ˜‰

    • Leave a Reply

      Choclette
      27th April 2014

      Thanks Dannii, I love rhubarb too. This was something a bit different to the usual fare, so I was pleased to have increased my rhubarb recipe repertoire.

    • Leave a Reply

      Choclette
      27th April 2014

      Haha Fiona. It is true that I very rarely blog about anything that hasn’t got chocolate.

  5. Leave a Reply

    Susan Lindquist
    22nd April 2014

    You know? Rhubarb is not my fave dessert ingredient, but my goodness! You’ve done a fantastic job of taming the tanginess with almond and a bit of white chocolate in your crust? Genius, girl!

    • Leave a Reply

      Choclette
      27th April 2014

      Nooooo Susan, how can you not like rhubarb? Is it the tartness you don’t like? Always happy to be called a genius, thank you šŸ˜‰

  6. Leave a Reply

    Lou, Eat Your Veg
    22nd April 2014

    Oh Choclette this sounds dreamy! I adore rhubarb season and I’m not sure I’ve ever baked it in a pie, yours looks and sounds perfect.

    • Leave a Reply

      Choclette
      27th April 2014

      Oh you must try rhubarb pie. It’s one of the things my grandmother used to make – nothing quite like this though. Lovely to have met you yesterday BTW.

    • Leave a Reply

      Choclette
      27th April 2014

      It might be a glut for you Janice, but we have very poor pickings these days. I used to sell it, we had so much, but our new plot doesn’t seem to like rhubarb – sigh!

  7. Leave a Reply

    June
    22nd April 2014

    What a delicious sounding combination of flavors! I love rhubarb, this reminds me I ought to get some. šŸ™‚

    • Leave a Reply

      Choclette
      27th April 2014

      Thanks June. We used to grow so much rhubarb I really couldn’t keep up with it and now we’ve moved our plot we can’t seem to grow it at all – very frustrating.

  8. Leave a Reply

    Javelin Warrior
    22nd April 2014

    I’m so glad it’s rhubarb time again – I’ve been craving desserts with rhubarb all winter and it’s pie sounds like the perfect way to satisfy them. Love the combination and beautifully done…

    • Leave a Reply

      Choclette
      27th April 2014

      Thanks JW. Somehow rhubarb is just what is wanted at this time of the year – it’s very refreshing after all that winter fare.

  9. Leave a Reply

    Katie
    23rd April 2014

    This sounds delicious. Your pie is wonderfully golden in colour and looks lovely and flaky.

    • Leave a Reply

      Choclette
      27th April 2014

      Thanks Katie. This was the first time I’ve used yogurt in pastry and I think that is what made it nice and flaky.

    • Leave a Reply

      Choclette
      27th April 2014

      Oh do let me know how you get on if you do give it a try. We loved it.

    • Leave a Reply

      Choclette
      27th April 2014

      Thanks Nazima. I think the almond cream is pretty much the same as frangipani except not quite as firm.

  10. Leave a Reply

    Caroline
    30th April 2014

    I like how you’ve adapted this – and am glad you managed to get your entry in in time! Thanks for taking part in alphabakes.

    • Leave a Reply

      Choclette
      30th April 2014

      Thanks Caroline – not quite sure what you are trying to imply here, but I shall take it as a good sign!!!

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