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Potato and Pumpkin Layer Pie Diabetic Recipe
Potato and Pumpkin Layer Pie
Base:
2 cups wholemeal breadcrumbs
2 tbsp unsweetened orange juice
Layers:
1 kg potatoes,peeled,cooked and mashed
2 granny smith apples,peeled and grated
1/2 cup spring onions, chopped
dash of cayenne pepper
1 cup cooked peas
800g pumpkin, peeled,cooked and mashed
1/4 cup tomato chutney spread
1 small red capsicum, thinly diced
1 large tomato, sliced
1 cup wholemeal breadcrumbs
To make base:
Combine base ingredients in a food processor until crumbs start to stick together.Press into a round springform cheesecake tin that has been lightly greased.Cook at 200oC for 10 mins. Leave to cool.
To make Layers:
Combine potato,apple,spring onions,peas and cayenne pepper.Mix well. Spoon over base and firm down. Combine pumpkin,tomato chutney and capsicum, spread over potato mix and firm down. Top with slices of tomato, then bread crumbs. Cook at 200oC for 50 mins. Let stand 10 mins before removing from the tin. Slice with an electric or very sharp knife.
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