plate 2 plate - jo rodgers chocolate hazelnut and rosemary pie

For this month's Plate Plate post, Juliana suggested something chocolate flavoured in honour of Valentine's Day. I've only recently discovered instagram and in particular Jo Rodgers feed. When I saw these pictures of her Chocolate hazelnut and rosemary pie I thought I'd like to give the recipe a try.

Assembling the ingredients - photo by Juliana.

As a nod to Valentine's Day I couldn't help myself and dug out my heart shaped cutters. The rosemary I used in the pie came from a small rosemary bush in my garden.

Juliana and I both made some changes to the recipe. Juliana left the syrup out entirely whilst I reduced the quantity of sugar.

I haven't made pastry for a while and used my food processor to speed up the process. Jo's pastry was very easy to handle. Oops, just noticed that some-one (that would be me) can't spell hazelnut.

Here's Juliana's pie out of the oven ready to be cut.

I'm always worried that the filling won't set so I added a tablespoon of flour to the filling. I needn't have bothered because it came out fine.

Here's a nice slice of the pie courtesy of Juliana.

For the original recipe click hereI made some adjustments as I didn't have enough light corn syrup and as it's a hard to find product in Sydney, I used some dark corn syrup and some golden syrup as well. Golden syrup is much sweeter than corn syrup, so I reduced the sugar a little. I always use a tablespoon of flour in my pecan pie to firm the filling a little so I did the same here. I also found that my flour and caster sugar weighed more, so I've noted the weight of the flour and sugar that I used. 100 g of whole hazelnuts wasn't enough to fill my 8 inch pie tin so I halved the hazelnuts. If you use whole hazelnuts, I think you'd need about 200g to fill the pie tin. 

For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C

Jo Rodgers’ Chocolate, Hazelnut, and Rosemary Pie (adapted)

For the pastry
1½ cups (225g) plain flour
¼ tsp salt
115g/4oz cold butter, diced
60ml (¼ cup) cold water
1 tbs milk

For the filling
100-200 g (¾ - 1½ cup) whole hazelnuts
3 eggs, lightly beaten
¼ cup each light corn syrup, dark corn syrup and golden syrup or ¾ cup of your chosen syrup
¾ cup (165g) caster sugar
1 tbs plain flour
100g melted unsalted butter
Pinch salt
1 tsp vanilla extract
1 tbs chopped fresh rosemary
170g/6oz dark chocolate, chopped
1 sprig of fresh rosemary, for the top of the pie

To serve
Cream or mascarpone

In the bowl of a food processor, combine the flour and salt. Add the diced cold butter and whiz for about 10 seconds or until the butter is pea sized. Tip out on to a flat surface, make a well in the centre of the flour and pour in the cold water. Using your hands, mix the water into the flour until dough is formed. Otherwise, on a flat work surface, combine the flour and salt, then incorporate the cold diced butter with your fingers. Rub the butter into the flour until the butter pieces are no larger than the size of peas then continue as above. Wrap the pastry in plastic and put in the fridge for one hour.

Preheat the oven to 180°C/350°F. Toast the hazelnuts in the oven until they begin to get fragrant, about 7 minutes. Let the hazelnuts cool, then rub off the skins; you can do this with your fingers or a cloth towel.

Grease an 8-9 inch pie plate. Roll out the dough wider than your pie tin. Gently lay the dough into the tin and trim the overhanging dough with a sharp knife. Put the pie tin back in the fridge while you make the filling.

In a medium-sized bowl, combine eggs, the syrups, sugar, flour, melted butter, salt, and vanilla extract. Stir in the chopped rosemary. Take the pie tin out of the refrigerator, and brush the edges of the dough with milk. This will help the pie to brown nicely.

Spread the chopped chocolate evenly over the bottom of the pie. Pour the filling over the chocolate then arrange the hazelnuts in concentric circles on top of the filling. If you halve the hazelnuts you'll need about 100g. If you use whole hazelnuts, you'll need about 200g to fill the pie tin. Place the single sprig of rosemary in the centre of the pie.

Bake the pie for 1 hour at 180°C/350°F or until the pie is browned and bubbling. Remove from the oven and let cool for one hour before serving. Serve with a dollop of mascarpone or cream.

The finished product from Juliana whilst mine is below.

This recipe was a bit of a challenge for me as it's the first time I've cooked pastry in my new oven. The oven is slow so I found I had to bake the pie for an hour before the filling had set. The verdict - the pie is delicious  and it went down a treat at work but I found it very sweet. Next time I'd reduce the sugar even more, maybe to ½ cup in total to offset the syrup and the chocolate. 

Thanks to Jo for the inspiration and for Juliana for continuing with Plate 2 Plate challenge.

Until next time,



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