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This recipe was first published in Taste magazine.
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Ingredients
Pastry
Filling
Topping
Method
1.Preheat oven to 170°C and grease a 22cm pie tin with butter.
2.To make the pastry, place all pastry ingredients except the eggs in a food processor and pulse until the mixture resembles coarse breadcrumbs.
3.With the food processor running on low, add the eggs one at a time and process until the mixture begins to come together.
4.Turn pastry out onto a floured bench and knead two or three times. Cover with plastic wrap and place in the fridge to chill for 20 minutes.
5.Remove, cut off a third of the dough and set aside for the lid of the pie. Using a rolling pin, roll out the rest of the dough to about 5mm thick, then dust with extra flour.
6.Loosely lay the pastry over the rolling pin, then carefully unroll it over the pie dish. Press the pastry into the dish and trim the edges using a knife.
7.Place the filling ingredients in a mixing bowl, toss well to combine, then transfer to the pie dish.
8.Roll out the reserved pastry to 5mm thick and slice into long strips about 3cm wide. Arrange the pastry strips over the feijoa filling in a lattice pattern. Trim any excess pastry from the edges.
9.Gently brush pastry with beaten egg and sprinkle with sesame seeds if desired.
10.Bake for 35-40 minutes or until the pastry is golden and the filling is bubbling. Remove from the oven and leave to cool in the tin. Dust with icing sugar before serving.
