Raisin Port Pie
Ingredients
Short crust pastry base 20cm
Puff pastry top
290g raisins or sultanas
1cup water
2tablespoons cornflour
50g caster sugar
Pinch of salt
2 tablespoons butter
Zest of a lemon and juice
1/2 cup port
Preparation
Place water, port and raisins into thermomix bowl. Heat at 100 degrees, reverse, speed 1 until the 100 is reached. About 4 minutes.
Add sugar, cornflour and salt. 100 degrees, reverse, speed 1 approx 1 minute. ( until it is thick)
Add butter, lemon rind and zest. Reverse, 100 degrees, speed 1 approx 1 minute.
Cool.
Turn oven to 200 degrees C
Place short crust pastry into a 20cm pie dish. Add cooled filling, and place puff pastry onto the top. Place a small cut into the top to let the steam out. Cook at 200 degrees until puffed and brown.
