Recotter Pastei (Ginger Pie)

Dee514's Note:

This recipe was posted in answer to a request for Dutch (Netherlands) recipes. The recipe comes from the book: "Cooking into Europe - Choice Common Market Dishes" (1973). This recipe was copied word for word from the book.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Yield: 1 Pie

Pastry

• 4 ounces flour
• 1 pinch salt
• 2 ounces butter
• water , to mix

Filling

• 10 ounces curd cheese
• 3 -4 tablespoons double cream (heavy cream)
• 4 ounces pine nuts (pine nuts)
• 2 egg whites , beaten until frothy
• 1 egg yolk , well beaten
• 6 ounces demerara sugar
• ½ ounce ground ginger
• cider , to mix if required

Directions:

1. Make a short crust pastry with the flour, salt, butter and water.
2. Roll it out.
3. Line a shallow springform cake tin, 6 1/2-inches in diameter, keeping enough pastry back to form a lid.
4. Mix curd cheese with the cream, pine kernels, egg whites (beaten until frothy), the sugar and ginger.
5. Add any cider needed to work the mixture into a smooth paste (except for the kernels).
6. Place the filling in the pie crust and cover with a pastry lid.
7. Glaze the lid with the egg yolk, well beaten.
8. Bake in a moderate oven (GM 4, 350°F, 180°C), for about 45 minutes.
9. Serve warm or cold.