Gypsy pie recipe

Gypsy Pie recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Gypsy pie recipe is a delightful and flavorful dish that takes inspiration from the vibrant flavors of the Romani cuisine. This pie is a perfect combination of tender meat, aromatic spices, and hearty vegetables, all encased in a golden, flaky crust. With its rich history and diverse ingredients, this recipe is sure to transport your taste buds to a world of exotic flavors. Get ready to indulge in a savory pie that will satisfy your cravings for a comforting and delicious meal.

Keywords: Gypsy pie, Romani cuisine, flavorful, tender meat, aromatic spices

Gypsy pie recipe details

Gypsy pie recipe, recipe Rating: 4.4
Number of votes:95 

Ingredients

900 g	mixed dried fruits, equal weights of several dried fruits, larger fruits to be chopped
5 large	eggs, separated
225 g	sugar
2 tbsp	plain flour
1 tbsp	cornflour

Instructions

The fruits traditionally used are dried fruits and not candied or glacéed, and the latter two should NOT be used. Larger fruits (prunes, peaches, pears, prunes, figs, dates etc) are chopped to raisin-sized pieces, but raisins and sultanas and the like are not chopped. Although not traditional, you can also used dried pineapple, cherries, cranberries, mango etc should you wish.

Place the fruit in a large heatproof bowel and cover with boiling water. Allow to stand for several minutes and then drain. Set aside to cool.

Heat oven to Gas Mark 3, 170C, 325F.

Lightly grease a 9 or 10 inch, 22-25cm springform tin and line the bottom with parchment.

In a large bowl, beat egg yolks with sugar until light and fluffy. Add the fruit.

In a clean bowl, whisk the egg whites until stiff but not dry. Stir about a third of the volume into the fruit mixture. Carefully fold in the remaining whites, trying to retain as much air in the mixture as possible. In a small bowl, whisk the flour and cornflour and sift over the batter and fold it in carefully.

Turn batter into tin and bake for between 30 minutes to an hour. Test with a skewer if done after 30 minutes. If a few crumbs of flour stick to the skewer, the cake should be OK. The cake should be golden and set. Do not overbake or expect the cake to rise dramatically.

Turn off the heat and allow the cake to cool in its tin within the oven with the door ajar. Remove from tin when quite cold.

Preparation time:
ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a