Bannock Hazelnut Pie

186 Ratings
  • prep time 0 min
  • total time 72 min
  • serves 6
Bannock Hazelnut Pie

Try this savoury pie with a hazelnut stew and sweet potato bannock crust by Melaney Gleeson-Lyall. For more information visit Recipe to Riches!

Dinner, Main, North American, Pastry


 Courtesy of: Recipe to Riches

Ingredients

Hazelnut Stew

3 tablespoons unsalted butter

1 cup diced peeled butternut squash

1 cup diced carrot

½ cup diced onion

½ cup diced celery

2 cups shredded raw sweet potato

2 cloves garlic, minced

1 teaspoon finely chopped fresh rosemary

½ teaspoon salt

3 tablespoons all-purpose flour

2 ¼ cups vegetable stock

1 ½ cups roasted and peeled hazelnuts (filberts), chopped

3 tablespoons chopped fresh parsley

Sweet Potato Bannock

1 ½ cups all-purpose flour

⅓ cup cold unsalted butter, grated

2 ½ teaspoons baking powder

¼ teaspoon salt

¾ cup mashed cooked sweet potato (see tip)

⅓ cup ice water (approx.)

3 tablespoons roasted and peeled hazelnuts (filberts), chopped

Tip

Directions

Hazelnut Stew

1. In saucepan, melt butter over medium heat; cook squash, carrot, onion and celery until slightly softened, about 3 minutes. Stir in shredded sweet potato, garlic, rosemary and salt. Add flour; cook, stirring, for 1 minute. Stir in vegetable stock, hazelnuts and parsley. Bring to a boil; reduce heat to simmer and cook for 3 minutes. Transfer to 8-inch square (2 L) glass baking dish. Cool slightly.

Sweet Potato Bannock

1. Preheat oven to 350F (180C).

2. In large bowl, stir together flour, butter, baking powder and salt. With fork, stir in mashed sweet potato until crumbly. Gradually add ice water, stirring until mixture comes together. With floured hands, pat into 8 inch (20 cm) square. Place on top of vegetable mixture in baking dish. Sprinkle with hazelnuts.

3. Place baking dish on rimmed baking sheet. Bake in centre of oven until top is golden and bannock is no longer doughy underneath, about 45 to 55 minutes.

Tip

1. To makes ¾ cup (175 mL) mashed sweet potato, peel one 8 oz (250 g) sweet potato and cut in large chunks. In small pot of boiling water, cook until tender. Drain; mash. Cool completely.

See more: Dinner, Main, North American, Pastry

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