Recotter Pastei (Ginger Pie)

• 4 ounces flour
• 1 pinch salt
• 2 ounces butter
• water, to mix
• 10 ounces curd cheese
• 3 -4 tablespoons double cream (heavy cream)
• 4 ounces pine nuts (pine nuts)
• 2 egg whites, beaten until frothy
• 1 egg yolk, well beaten
• 6 ounces demerara sugar
• 12 ounce ground ginger
• cider, to mix if required

1. Make a short crust pastry with the flour, salt, butter and water.
2. Roll it out.
3. Line a shallow springform cake tin, 6 1/2-inches in diameter, keeping enough pastry back to form a lid.
4. Mix curd cheese with the cream, pine kernels, egg whites (beaten until frothy), the sugar and ginger.
5. Add any cider needed to work the mixture into a smooth paste (except for the kernels).
6. Place the filling in the pie crust and cover with a pastry lid.
7. Glaze the lid with the egg yolk, well beaten.
8. Bake in a moderate oven (GM 4, 350F, 180C), for about 45 minutes.
9. Serve warm or cold.

flour, salt, butter, water, curd cheese, nuts, egg whites, egg yolk, sugar, ground ginger, cider

Taken from www.food.com/recipe/recotter-pastei-ginger-pie-44550 (may not work)