Description
Very tasty dough, delicious toppings... the result - delicious pie! Go - you will not regret!
Ingredients
-
Flour
2 cup
-
Brown sugar
3 Tbsp
-
Chicken egg
1 piece
-
Butter
120 g
-
Vanilla
1 pack
-
Salt
1 pinch
-
Figure
1 pack
-
Carrots
2 piece
-
Raisins
50 g
-
Butter
2 Tbsp
-
Brown sugar
0.5 cup
-
Chicken egg
1 piece
-
Lemon peel
1 Tbsp
Cooking
Our simple ingredients. Pic I took JASMINE from "Mistral" bags to make it easier to cook and have already checked the easy portion. Sugar "Demerara", cane, also from the "Mistral", it will make our cake a richer taste. However, sugar can be common.
Take the paste. Whisk the egg with sugar, vanilla, salt and soft butter.
Gradually adding flour, knead a soft dough.
The dough is tender, soft and flavorful. For 10 minutes put it in the fridge.
But in the meantime, prepare a filling. Pour boiling water over the raisins for 5 minutes and three carrots.
In a pan heat butter, add half the norm of sugar and caramelized carrots. Sounds scary, but really - just. Sugar and carrots will stand out carrot juice that is combined with the oil will gradually turn into a syrup in which we will put out our carrot. First, the syrup will be a lot, but when everything will become much thicker carrots are ready. Just watch and stir it, we don't want to get burned.
Cook the rice as usual, only the water in addition to a pinch of salt zest of lemon.
In a frying pan to carrots, add the raisins and cooked rice.
Beat the egg with the half norm of sugar and mix with carrots and rice.
Roll out the dough into a circle based on the size of the bottom of multicase or form. The circle should be bigger.
Spread in the batter and moulded Skirtings. Bake on bake mode for 20 minutes. In preheated oven bake for 10-15 minutes.
Spread the filling on the pie and bake for another bake mode for 20 minutes. In the oven in total pie is baked 30-40 minutes, depends on oven, keep looking it will turn brown roll not pereikite.
Open the lid multivarki and leave the pie to cool down. Take out and serve.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.