Pies with variation

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	Pies with variation Most people like pies. They are ideal for lunch, dinner, as party food, on a buffet or for dessert. Pies can easily be varied with different fillings. If you need to serve many people, you can double the recipe and make the pie in a large oven pan. Pies can also be made in individual tins or dishes, for instance if you're serving them as a starter. Below you will find recipes for Tomato tart, Cold salmon tart, Toffee and nut pie, Plum tart, Frozen ice cream, The opposite crumble cake and Gluten-free apricot tart.



	Tomato tart About 6 portions Ingredients Pastry 150 g butter or margarine 90 g wholemeal flour 90 g plain flour 15 ml cold water Filling 400 g cherry tomatoes 2-3 onions 30 ml liquid margarine 7 g Dansukker Brown Sugar Dry 30 g tomato purée 15 ml Dansukker Cane Syrup 1-2 garlic cloves (optional) 15 ml fresh oregano, chopped 30 ml fresh basil, chopped 2 g salt 5 g sambal oelek 400 ml grated mature cheese 200 ml double cream Quickly work the pastry ingredients together to make a dough. Press the dough into a greased pie dish roughly 28 cm in diameter. Prick with a fork. Refrigerate for 30 minutes. Blind bake the crust at 225 °C for about 10 minutes. Peel and chop the onion. Sauté the onion in the butter/margarine with the brown sugar. Add the tomato purée, syrup, garlic, herbs, salt and sambal oelek. Adjust the seasoning, adding more herbs if necessary. Put a layer of cheese in the pie crust. Spread the filling over the cheese. Top with the tomatoes. Sprinkle with the remaining cheese. Pour the cream over the top. Bake in the centre of the oven for about 15 minutes. Serve with a fresh salad.




	Cold salmon tart About 8 servings Ingredients 150 g dark rye bread, grated 50 ml grated mature cheese 75 g melted butter or margarine Filling: 4 sheets of gelatine 300 ml crème fraîche or soured cream 200 g quark or fromage frais 15 ml Dansukker Cane Syrup 50g Dijon mustard 1 red onion, finely chopped 20 g dill, finely chopped 200 g warm smoked salmon, chopped Salt, pepper To decorate: Lemon Dill Prawns Freshly smoked salmon Mix together the rye bread, cheese and butter/margarine. Press the mixture onto the bottom and sides of a springform tin. Soften the sheets of gelatine in plenty of water for 5 minutes. Mix all the other ingredients together. Melt the gelatine in the microwave or in a saucepan on the stove. Stir two spoonfuls of the filling into the melted gelatine, then add to the rest of the filling and mix thoroughly. Spread the filling inside the crust and refrigerate for 4-5 hours. Decorate with lemon, dill, prawns and salmon.




	Toffee and nut pie About 10 servings Ingredients Pastry: 270 dl plain flour 25 g Dansukker Brown Sugar Dry 100 g butter or margarine 15 ml oil 1 egg yolk 45 ml cold water Filling: 125 g Dansukker Light Muscovado sugar 150 ml Dansukker Cane Syrup 150 ml whipping cream 5 g cocoa powder 10 g Dansukker Vanilla Sugar Fairtrade 75 g butter or margarine 200 g nuts, ideally a mixture of different types To decorate: Whipped cream Dansukker chocolate flavoured icing sugar Work together the pastry ingredients. This can be d