Title: Andrew Fielke's Quandong Pie with Maggie's Sour-Cream Pas
Categories: Pie Australian Native
Yield: 6 Servings

		****PASTRY****
200	g	Unsalted butter, chilled
250	g	Plain flour
125	ml	Sour cream
		****QUANDONG PIE****
200	g	Quandongs, dried
500	ml	Water
600	ml	Orange juice
200	g	Sugar
35	g	Arrowroot

To make the pastry, chop the butter and add it with the flour to a food processor. Pulse until the mixture resembles breadcrumbs. Add sour cream and pulse until the dough forms a ball- it doesn't have to be smooth and will have "patches". Wrap it carefully in plastic film and rest in the refridgerator for 20 minutes. Then roll it out and line a 20cm pie tin with it, then roll out a lid. Refridgerate both for another 20 minutes. [I find the freezer best for this].

Meanwhile, simmer the quandongs in the water, orange juice and sugar for 10 minutes. Using a slotted spoon, remove the fruit to a bowl. Add the arrowroot to the liquid and allow it to thicken gently over heat. Return the fruit to the sauce and allow it to cool.

Preheat the oven to 190^C/[375^F?]. Fill the chilled pastry case with the quandong mixture, then carefully put the pastry lid in place, pinching the edges to ensure a good seal. Bake for 45 minutes until golden and serve hot.

THE AUSTRALIAN MAGAZINE October 25-26 1997 By Maggie Beer [Pheasant Farm, Barossa Valley, South Australia] and Andrew Fielke [Red Ochre Grill, Adelaide, South Australia] From: Glen Jamieson Date: 15 Nov 97

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