Pot Pie with Raspberry Sauce

For the pot pie with raspberry sauce, cut the ice cold butter into pieces and crumble with the flour. Add sugar and a pinch of salt and knead. Form into a ball, wrap in plastic wrap and refrigerate for 1 hour.

Put the curd cheese in a dish and squeeze well. Cream the room-warm butter with sugar and vanilla sugar. Stir in the eggs one by one. Now add the curd, vanilla pudding powder, baking powder and lemon zest.

Roll out the dough on a floured work surface and line the bottom of a springform pan with it. Pour in the curd mixture and spread until smooth. Bake in a preheated oven at 160 °C until the top is golden brown.

For the raspberry sauce, sort out the raspberries and bring to the boil with honey, orange juice, lime juice and zest and simmer for 3 minutes. If desired, strain through a hair sieve.

Serve the pot pie with raspberry sauce.

Preparation Tip:

Flavor the raspberry sauce with some raspberry brandy and mix some vanilla pulp into the mixture for the pot pie.

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