Halloween beetroot pie recipe

1. 1

   Preheat the oven to 200C/Gas Mark 6.

2. 2

   Roll out the pastry and use it to line a 23cm loose bottomed pie tin.

3. 3

   Line with greaseproof paper and fill with baking beans.

4. 4

   Bake blind for 20 minutes.

5. 5

   Whilst the pastry is baking, prepare the filling by pureeing the beetroot along with the eggs in a food processor.

6. 6

   In a small saucepan add the sugar, all the spices and cream and bring slowly up to a simmering point.

7. 7

   Pour into the food processor and mix thoroughly with the beetroot puree.

8. 8

   Remove the pastry case from the oven and reduce the temperature to 180C/Gas Mark 4.

9. 9

   Pour the filling carefully into the pastry case and bake for around 25-30 minutes.

10. 10

    The edge should be puffed up a little and the centre will still be a touch wobbly.

11. 11

    Allow to cool and chill in the fridge.

12. 12

    Serve with creme fraiche.

* Per serving · 4 servings · Values may vary.