Sweet Butterbean Pie

Butterbeans are quite versatile because they are fairly bland, so liven them up with a sweet recipe this time!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 4-6 Prep: 25 min Cook: 18 min

Ingredients

Tinned butterbeans (400g) 1
Granulated sugar 80g
Double cream 2 tbsp
Puff pastry sheet 1
Egg yolk 1

Method

1
Drain the butterbeans and wash under running water. Remove the skins - this takes a bit of time, but it's worth it.
2
Put the butterbeans, sugar and cream in a pan and simmer on medium heat for 5 minutes until it purees into a thick paste.
3
Cut the pastry sheet into 5x7cm pieces, you'll need to use 2 pieces per pie.
4
Put 1 heaped tbsp paste from Step 2 into the centre of a pastry square and cover with another.
5
Press firmly around the edges to seal completely, using a fork to make a nice design.
6
Score a criss cross lightly on the top and brush with egg yolk. Put in a preheated oven 200C.
7
Bake for 15-18 minutes until nicely browned. Allow to cool slightly before serving.

Tips & Note

●If you use a non-fan oven, you might need to turn the pastries around to get an even colour

Sweet Butterbean Pie

Butterbeans are quite versatile because they are fairly bland, so liven them up with a sweet recipe this time!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 4-6

Prep: 25 min

Cook: 18 min

Ingredients

Tinned butterbeans (400g) 1
Granulated sugar 80g
Double cream 2 tbsp
Puff pastry sheet 1
Egg yolk 1

Sweet Butterbean Pie

Recipe ID :1884 Posted on 13 MAY 2016

Serves 4-6

Prep 25min
Cook 18min
views 717
printed 7

saved 1

Butterbeans are quite versatile because they are fairly bland, so liven them up with a sweet recipe this time!

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Ingredients

Method

Prep
25min
Cook
18min
1
Drain the butterbeans and wash under running water. Remove the skins - this takes a bit of time, but it's worth it.
2
Put the butterbeans, sugar and cream in a pan and simmer on medium heat for 5 minutes until it purees into a thick paste.
3
Cut the pastry sheet into 5x7cm pieces, you'll need to use 2 pieces per pie.
4
Put 1 heaped tbsp paste from Step 2 into the centre of a pastry square and cover with another.
5
Press firmly around the edges to seal completely, using a fork to make a nice design.
6
Score a criss cross lightly on the top and brush with egg yolk. Put in a preheated oven 200C.
7
Bake for 15-18 minutes until nicely browned. Allow to cool slightly before serving.

Tips & Note

●If you use a non-fan oven, you might need to turn the pastries around to get an even colour

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