After quite a long break, I’m back with some new treats. I cooked a lot in the past months, but somehow my winter sleep held my off from blogging. 🙂 The sun and sprouting green outside brought the motivation back. I’m presenting you with lovely little poppy pies! 🙂
Ingredients for 4 small pies
Ingredients for the dough:
- 250 g all-purpose flour
- 150 g butter
- 100 g icing sugar
- 1 egg
- 1 tablespoon creme fraiche
- zest of one lemon
Ingredients for the filling:
- 1 egg
- 70 g butter
- 100 g brown sugar
- 400 ml milk
- 40 g corn starch
- 150 g ground poppy seed
Recipe
Sift the flour, add the diced butter and all other ingredients for the dough into a bowl. Combine everything to a soft dough. Divide into two parts, wrap each part with plastic foil and put it in the fridge to rest for 1 hour.
For the filling, whisk the egg with half of the milk. Add corn starch and stir until smooth and without crumbs. Put the rest of the milk into a pan and add the sugar. Heat up until the sugar melts and the milk starts boiling. Once it boils, remove from the stove and stir in the mixture with the egg, corn starch and milk. Put it over medium heat again and continue stirring permanently until the mixture thickens and becomes creamy. Remove from the heat and stir in the butter and afterwards also the poppy seed. Let cool down.
Unwrap the chilled dough and roll it out to approximately 5 mm thick. Make circles of dough to cover the bottom and the sides of your pie pans. Trim the overhang of the dough and use your fingers to press the dough on the side of the pastry pan. Use a fork to make some holes in the dough on the bottom and let it cool in the freezer for 15 minutes. Roll out the other half of the dough and cut stripes (or the shapes you like). Take the pie pans out of the freezer and distribute the filling. Arrange the stripes over the filling in the form of a lattice. Trim the ends.
Bake the pies in the preheated oven at 180°C for 25-30 minutes or until golden.
Merium
