There is a little story about the birth of this pie – now, frankly, legendary (says Katrina!) on all Russian Revels events.
When Karina’s mum used to make Borscht (or borsch?? ahh) she first sautéed the beetroot with the vegetables in a frying pan. The smell was so gorgeous that she couldn’t resist pinching a spoonful of this flavoursome combo.
When writing her book ‘Russia on a plate’ Karina came up with an idea to use this delicious medley in more than one way. That is how the beetroot pie was born.
The rest is the ruby golden history…
The filling can also be served as a versatile side dish.
PS we will serving these gorgeous pies at our Dacha PopUp.
What you will need:
- Serves 8
- For the pastry:
- 500g-packet readymade short crust pastry
- For the filling:
- 2 medium raw beetroot, coarsely grated (about 250g)
- 2 medium raw carrots, coarsely grated
- 1 small onion, finely chopped
- 3tbsp Tomato ketchup
- 2tbsp Tomato sauce (such as Bertolli)
- 1tsp paprika
- 3 heaped tbsp fresh chopped coriander and/or parsley
- 2tbsp vegetable oil
- Salt and pepper to taste
- To serve:
- 142ml carton sour cream
- 200g bag of mixed salad
What to do
- First sauté the beetroot and carrots in vegetable oil for about 5 minutes over a gentle heat then add the finely chopped onion and continue cooking for another 5-7 minutes.
- Add the ketchup and tomato sauce.
- Mix in herbs.
- Cook for another 7-10 minutes over a low heat stirring occasionally.
- Cool and set aside.
- Pre-heat oven to 200?C/Gas mark 6.
- Butter and flour a fluted rectangular flan tin (33.5cm x10.5cm).
- Roll out two-thirds of the pastry and line the tin.
- Trim the edges. Prick the pastry with a fork.
- Line it with a piece of cut-to-size baking parchment and weigh it down with baking beans.
- Bake blind for 15 minutes.
- Remove the baking beans and baking parchment and return to the oven for another 5 minutes. Fill the case with the beetroot mixture.
- Beat the egg in a little bowl.
- Roll out a lid from the remaining pastry and lay on top of the pie.
- Brush the edges with egg wash. Press and slightly pinch the edges carefully.
- Trim again.
- Bake the pie for about 30-35 minutes or until golden.
- Cool in the baking tin and serve on a bed of green salad with a dollop of sour cream on top.