225 g (8 oz) cottage cheese, sieved
100 g (4 oz) caster sugar; plus extra, to glaze
50 g (2 oz) butter, softened
2 eggs, beaten
100 g (4 oz) plain flour
45 ml (3 tbsp) milk
grated rind of 1 lemon
376 g (13 1/4 oz) can crushed pineapple, drained
312 g (13 oz) packet frozen puff pastry, thawed
beaten egg white, to glaze
100 g (4 oz) caster sugar; plus extra, to glaze
50 g (2 oz) butter, softened
2 eggs, beaten
100 g (4 oz) plain flour
45 ml (3 tbsp) milk
grated rind of 1 lemon
376 g (13 1/4 oz) can crushed pineapple, drained
312 g (13 oz) packet frozen puff pastry, thawed
beaten egg white, to glaze
method
1. Beat the cottage cheese into the sugar and softened butter. Gradually beat in the eggs.
2. Sift the flour and fold into the cottage cheese mixture with the milk. Stir in the lemon rind and crushed pineapple.
3. On a lightly floured board, roll out two-thirds of the pastry and use to line a 1.1 litre (2 pint) pie dish. Spoon in the cheese filling.
4. Roll out the remaining pastry and any trimmings and cut into thin strips. Use to make a lattice top for the pie, leaving no filling showing.
5. Glaze with beaten egg white and dust with caster sugar. Bake at 220°C (425°F) mark 7 for about 35 minutes, or until the pastry is risen and golden and the filling set. Cover if the pie starts to overbrown. Serve warm.
2. Sift the flour and fold into the cottage cheese mixture with the milk. Stir in the lemon rind and crushed pineapple.
3. On a lightly floured board, roll out two-thirds of the pastry and use to line a 1.1 litre (2 pint) pie dish. Spoon in the cheese filling.
4. Roll out the remaining pastry and any trimmings and cut into thin strips. Use to make a lattice top for the pie, leaving no filling showing.
5. Glaze with beaten egg white and dust with caster sugar. Bake at 220°C (425°F) mark 7 for about 35 minutes, or until the pastry is risen and golden and the filling set. Cover if the pie starts to overbrown. Serve warm.
serving amount
serves 6
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