Beetroot Pie

AnnaAnna
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Nadia Galinova
Translated by
Nadia Galinova
Beetroot Pie
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28/02/2022
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Preparation
10 min.
Cooking
60 min.
Тotal
70 min.
Servings
8
"An unique suggestion for beetroot pie, which we are ready to embrace and try"

Ingredients

  • beetroot - 12 oz (350 g)
  • puff pastry - 14 oz (400 g)
  • sugar - 3.5 oz (100 g)
  • sour cream - 5.3 oz (150 g)
  • cinnamon - 1 tbsp.
  • oil - to grease the baking pan
  • yolk - 1 pc.
measures

How to cook

Cut the beets into about 0.4″ (1 cm) thick pieces and stew them in a little water, until they soften.

When they're ready, strain and mash them with a fork, by adding the cinnamon, cream and sugar. Mix everything well.

The puff pastry is divided into two parts. They are rolled out in the form and diameter of a not very large baking pan, in which it will be bake.

One crust is placed on the bottom of the greased baking pan. Spread the filling on top and cover it with the second crust. Then the delicious pie is spread with beaten egg yolk.

Bake the beetroot pie for 30-35 minutes at 360°F (180°C).

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