Sea buckthorn pie
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The uniquely wonderful flavour of tyrni gives the pie a festive taste. It’s very easy to make and with the right accompaniments, it makes a restaurant-quality meal.
Ingredients for 8 people
3 tbsp pearl millet 3.5 dl wheat flour 2 dl sugar 1 egg 130g butter 1 tsp soda 2 dl cream
For the dish2 tbsp almond flakes for moistening sea buckthorn jelly caramelised milk or caramelized quince almond or pine nut flour
Melt the butter and blend the pie ingredients in a food processor. Grease a pie dish with butter and pour the dough into it.
Bake the sea buckthorn pie in a 170C oven for 30-40 minutes. Test for doneness with a wooden spoon. If the dough doesn’t stick, it’s cooked. The pie will rise in the middle, and if you want to fiddle with a smooth pie, place a loose pan in a water bath to prevent the edges from cooking too quickly and the centre from rising.
Leave the sea buckthorn pie to cool for a moment, moisten with almond liquor and cut out the desired pieces with a chisel or knife onto plates. Serve with sea buckthorn jam, almond meal and caramelised milk.
