Almond And Jam Polenta Pie | Pies & Cakes | Sanjeev Kapoor Khazana

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ALMOND AND JAM POLENTA PIE

Ingredients

For pastry
2 cups refined flour
1 ½ cup polenta
¾ cup castor sugar
2 cups chilled butter
2 eggs
1 teaspoon vanilla essence
For filling
1 ½ cup raspberry jam
½ cup chopped almonds
½ cup raisins

Method

1. Preheat the oven at 180° C.
2. In a food processor jar, add refined flour, polenta, castor sugar and butter. Blend to a breadcrumb like texture and transfer to a mixing bowl.
3. In another mixing bowl, break eggs, add vanilla essence and whisk.
4. Add the eggs to the polenta mixture and fold gently to combine well. Make dough and refrigerate for one-two hours.
5. To make the filling, cream the jam in a mixing bowl. Add the almonds and raisins and mix well.
6. Dust the work top with flour and roll the pastry dough into a half inch thin sheet. Cut as per the measurement of the pie dish and line the dish. Trim off the excess.
7. Spoon the jam filling into the lined pie dish, filling it little more than half.
8. Roll another half inch thin sheet and cut to fit the top of the pie dish. Seal the edges, trimming off the excess.
9. Make a cross mark in the centre and bake for 20-25 minutes.
10. Serve hot.

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Cuisine - Fusion

Course - Desserts

Dish - Desserts