Cashew Pie (Christmas Pudding Pie)

Vegetarian.  Can be made Wheat Free:  Replace flour with spelt flour

If you don't fancy making a Christmas pudding, this pie is perfect for Christmas lunch.  It can be eaten warm or cold and you will only need a small portion because it is rich and indulgent.

Preparation Time: 30 Minutes Plus 30 Minutes Resting

Cooking Time: 55-65 Minutes

Makes: 1 Large Pie

INGREDIENTS

For the Pastry

1 Batch sweet pastry (see below)

2-3 Cups of dried Chickpeas for blind baking (any dried bean is fine)

For the Filling

200gms Cashews

½ Teaspoon Nutmeg

½ Teaspoon Cinnamon

1/8 Teaspoon Clove Powder

Pinch of Ginger

1 Tablespoon Flour

1/3 Cup Melted Butter

½ Cup Brown Sugar

2 Eggs (free range, preferably organic)

½ Cup Maple Syrup

½ Cup Golden Syrup

METHOD

STEP 1:  Follow the instructions for the sweet pastry and place it in the fridge for 30-40 minutes.

STEP 2:  Preheat the oven to 170°C, and butter a 25cm circular pie tin with a removable base.

STEP 3:  Roll out the pastry onto a lightly floured surface so that it is big enough to fit the pie tin and press the pastry into the pie tin, covering the bottom and sides.

STEP 4:  Fill the pie case with dried chickpeas then place it into the oven and bake for 15-18minutes, or until it is cooked, but not brown.

STEP 5:  Now for making the filling.  In a blender, blend the cashews, with the spices and flour.

STEP 6:  Add the melted butter, sugar, eggs, maple syrup and golden syrup and blend again. 

STEP 7:  Pour the filling mixture into the pastry case and bake for 40-45 minutes, or until golden on top, and cooked through the centre.

This pie is perfect served with fresh cream.

Sweet Pastry

Egg Free, Nut Free, Vegetarian.  Can be Wheat Free:  Replace flour with spelt flour

Preparation Time: 15 Minutes Plus 30-40 Minutes in the Fridge

Cooking Time: Refer to Recipes

Makes: 15-20 Mini Pies or 1 Large Pie

INGREDIENTS

¼ Teaspoon Celtic Sea Salt

3 Teaspoons Caster Sugar 

1¾ Cups Plain Flour

125gms Soft Butter

100mls Water, chilled 

METHOD

STEP 1:  Place the salt, sugar and flour into a large mixing bowl.

STEP 2:  Add the butter and press it through your fingers, rubbing it into the flour until you are left with what should look a little like bread crumbs, this will take about five minutes.

STEP 3:  Pour a little water at a time into the mixture, stirring with a spoon, you won't use all of the water, just add enough to make it moist enough to knead. (You don't want this mixture to be dry or crumbly so too much water is better than not enough)

STEP 4:  Tip the pastry out onto the bench and knead until it is well combined.

STEP 5:  Wrap in grease proof paper and pop in the fridge for approximately thirty minutes then follow the instructions on the recipe you are using.

Thank you to Tegan Benfell and Rachel Burrows, the authors of Additive Free Kids' Parties, for the above recipes.