Shopping list
500g puff pastry
200g ground almonds
2 free-range organic eggs + 1 egg white
(save the egg yolk!)
120g caster sugar
110g butter, softened
1 organic orange, zest only
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 bean or a (clean) coin
For a pretty shine on your pie
the egg yolk, beaten with 1 tablespoon double cream
We're baking a puff pastry Epiphany pie. We've done this before, but this pie has a frangipane filling with orange and cinnamon, which is delicious. This time we're hiding a bean in it, so don't forget to tell the guests, or the party will be moved to the ER.
How to make this Epiphany Pie
Place waxed paper on the baking tray
Roll out the puff pastry.
Place an upside down plate on top.
Cut out the circle using a pizza cutter.
Set the pastry aside and first make the filling
Add flour, sugar, eggs + 1 egg white to a mixing bowl. Save the yolk.
Cut the soft butter into pieces and add the pieces to the bowl.
Mix it together until all is well combined.
Finally beat orange zest, cinnamon and ginger into the frangipane.
The frangipane filling is ready, now assemble the pie
Spread the filling over the pastry, leave 2cm uncovered.
Press a bean randomly into the frangipane.
Cut out a second pastry circle, a few millimeters larger.
Stick the 2nd circle on the 1st, with drops of water, then make a hole in it.
Close the rim tightly using a fork and make figures with it as well.
Whip the egg yolk with the double cream until combined.
Brush the egg mixture on top of the Three Kings Pie.
Bake the pie for 30-35 minutes until golden.
Allow the pie to first cool on the baking tray.
Move it on the waxed paper to a wire rack.
While the Pie is completely cooling you cut a crown of cardboard.
And who do you think finds the bean in the Three Kings Pie? It's Bear again!
Happy Three Kings Day!