Soft and Creamy Walnut Pie

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Pie Filling:
Walnuts (vacuum-packed)		1 pack
Butter		1 tbsp
Caster sugar		2 tbsp
Walnut puree		1/2 tin
Ground almonds		3 tbsp
Caster sugar		2 tbsp
Double cream		as required
Salt		a pinch
Vanilla extract		1/2 tsp
Rum (optional)		1 tsp
Puff pastry		1 pack
Egg		1

Method

Cook

50min

Roll out the puff pastry to 2mm thick and cut out two rounds - 20cm diameter and 18cm diameter. Keep in the fridge.

Put the caster sugar into a shallow pan and heat until it becomes a brown caramel.

Roughly chop the walnuts and add to the pan. Add some drops of water until the walnuts are soft. Add the butter and turn the heat off.

Put the walnut puree, ground almonds, caster sugar, double cream and salt into a bowl...

Add the vanilla extract and rum and mix well.

Add Step 3 to Step 5 and mix together well.

Put the 18cm round pastry onto a backing sheet and spread evenly with the paste from Step 6, leaving 1cm rim all around the edge.

Brush some beaten egg around the edge.

Cover with the 20cm round pastry and press down with a fork all around the edge to seal it.

Score a pattern on the top pastry and brush with beaten egg.

Put into a preheated oven 180C (Gas mark 4) for 30 minutes. Slice and serve.

This is the vacuum-packed and tinned walnuts I used.

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