Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Rhubarb and Almond Cream Pasty Pie

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.

38 Comments

  1. Alison

    22nd April 2014 at 12:18 pm

    I love Rhubarb, this looks delicious

    Reply
    • Choclette

      22nd April 2014 at 1:33 pm

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

      Reply
  2. belleau kitchen

    22nd April 2014 at 12:21 pm

    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

    Reply
    • Choclette

      22nd April 2014 at 1:35 pm

      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.

      Reply
  3. Jane Sarchet

    22nd April 2014 at 12:45 pm

    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

    Reply
    • Choclette

      22nd April 2014 at 1:38 pm

      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.

      Reply
  4. Helen @ Fuss Free Flavours

    22nd April 2014 at 1:37 pm

    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!

    Reply
    • Choclette

      22nd April 2014 at 1:39 pm

      Hehe, how could you doubt me Helen?

      Reply
  5. GG

    22nd April 2014 at 2:18 pm

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

    Reply
    • Choclette

      27th April 2014 at 2:58 pm

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

      Reply
  6. Louise Smith

    22nd April 2014 at 3:44 pm

    Ooo this sounds just delicious! Food blogs always make me hungry 😉

    Reply
    • Choclette

      27th April 2014 at 2:58 pm

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

      Reply
  7. anthea barton

    22nd April 2014 at 3:45 pm

    This sounds amazing and agree with the others … picture of the inside please!!!

    Reply
    • Choclette

      27th April 2014 at 2:59 pm

      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 😉

      Reply
  8. Dannii @ Hungry Healthy Happy

    22nd April 2014 at 4:20 pm

    This sounds so good! I am a huge rhubarb fan.

    Reply
    • Choclette

      27th April 2014 at 3:01 pm

      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.

      Reply
  9. London Unattached

    22nd April 2014 at 5:06 pm

    I’m curious. Do you ever cook without chocolate?

    Reply
    • Choclette

      27th April 2014 at 3:02 pm

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

      Reply
  10. Susan Lindquist

    22nd April 2014 at 5:07 pm

    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!

    Reply
    • Choclette

      27th April 2014 at 3:03 pm

      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 😉

      Reply
  11. Lou, Eat Your Veg

    22nd April 2014 at 6:44 pm

    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.

    Reply
    • Choclette

      27th April 2014 at 3:05 pm

      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.

      Reply
  12. Janice Pattie

    22nd April 2014 at 8:08 pm

    Sound good and a great use for rhubarb at this glut season!

    Reply
    • Choclette

      27th April 2014 at 2:57 pm

      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!

      Reply
  13. June

    22nd April 2014 at 9:45 pm

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

    Reply
    • Choclette

      27th April 2014 at 2:56 pm

      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.

      Reply
  14. Javelin Warrior

    22nd April 2014 at 10:23 pm

    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…

    Reply
    • Choclette

      27th April 2014 at 2:53 pm

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

      Reply
  15. Katie

    23rd April 2014 at 5:42 am

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

    Reply
    • Choclette

      27th April 2014 at 2:51 pm

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

      Reply
  16. Vanilla Frost Cakes

    23rd April 2014 at 9:23 am

    This looks amazing! Will definitely give this a go.

    Reply
    • Choclette

      27th April 2014 at 2:50 pm

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

      Reply
  17. Nazima Pathan

    23rd April 2014 at 7:49 pm

    looks wonderful – is the almond cream a bit like frangipane?

    Reply
    • Choclette

      27th April 2014 at 2:49 pm

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

      Reply
  18. Nayna Kanabar

    29th April 2014 at 7:49 pm

    This pie looks super delicious and so tasty perfect served with hot custard.

    Reply
    • Choclette

      30th April 2014 at 10:19 pm

      Thanks Nayna, yes custard would be a very nice accompaniment.

      Reply
  19. Caroline

    30th April 2014 at 9:54 pm

    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.

    Reply
    • Choclette

      30th April 2014 at 10:20 pm

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

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Food Blog Theme from Nimbus
Powered by WordPress