Tag: vegetable pie

Uncategorized

Zucchini Cheese Pie

by Karen ClaassenLeave a Comment on Zucchini Cheese Pie
Zucchini Cheese Pie

500g zucchini, grated
200g feta cheese, crumbed
100g mozzarella, grated
25ml dill, chopped
15ml sliced spring onions
2 eggs
5-6 sheets filo pastry
50g butter, melted

Preheat your oven to 180℃.
Grate the zucchini into a bowl, sprinkle with salt and set aside for 20 min.
Scoop the zucchini into a clean dish towel and twist it as though you are wringing it out, to get rid of the water/moisture.
Add the zucchini, feta and mozzarella to a bowl and mix together.
Add the dill, spring onion and egg and mix thoroughly. Set aside.

Melt the butter and brush a 23cm diameter pie dish on the bottom and sides.
Lay a sheet of filo in the pie dish, allowing it to hang over the sides and brush that with butter as well.
Lay another 4-5 sheets of filo over the first one, overlapping them at different angles and brushing each with the butter.
Spoon the zucchini and cheese mixture into the filo.
Fold the pastry in and around the filling and once brush with the butter.
Bake the pie in the oven for 40 minutes or until the crust is golden brown.
Serve the pie warm or at room temperature.

Uncategorized

Garden Pea Pie

by Karen ClaassenLeave a Comment on Garden Pea Pie
Garden Pea Pie

2 x 400g rolls of puff pastry
250ml grated Ementhal cheese
310ml cream
4 eggs
250ml frozen peas, defrosted
5ml salt
egg wash: 1 egg yolk + 15ml water beaten together

Preheat your oven to 200℃ and spray a 26cm diameter pie dish with cooking spray.
Line the bottom and sides of the dish with one of the sheets of pastry. Trim the sides to make it neat and prick the bottom with a fork.
Line the pastry with baking paper, weigh it down with rice/beans and bake in the oven for 20 minutes. Remove and set aside to cool.
Turn your oven down to 180℃.
Add the cheese, cream, eggs, peas, salt and a few grindings of black pepper to a mixing bowl and mix together.
Pour the mixture into the baked pastry shell.
Place the second roll of puff pastry on a work surface and cut a 27cm diameter circle from it to form the pie’s lid. Decorate the lid with cut-outs from the scrap pastry if you like.
Place the pastry lid on the pie and lightly brush with the egg wash.
Place the pie in the oven and bake for 50minutes. Start watching the colour of the pastry after 25 minutes or so and place a piece of aluminium foil on top of the pie if it is browning too quickly.
Take the pie from the oven, let it stand for 10minutes and serve.

Uncategorized

Vegetable Bake

by Karen ClaassenLeave a Comment on Vegetable Bake
Vegetable Bake

3 eggs
60ml + 60ml greek yoghurt
150ml vegetable oil
500ml flour
5ml baking powder
5ml smoked paprika
2,5ml white pepper
5ml salt
250ml grated mozzarella cheese
250ml crumbed feta cheese
250ml grated zucchini
125ml grated carrot
2 spring onions, sliced
30ml chopped parsley
45ml dried breadcrumbs
15ml sesame seeds

Preheat your oven to 180℃ and spray a ceramic dish of about 28cm x 20cm with cooking spray.
Add the eggs, 60ml yoghurt and vegetable oil to a large mixing bowl and whisk together.
Add the flour, baking powder, paprika, pepper and salt.
Add the mozzarella, feta, zucchini, carrot, spring onion and parsley and mix through to a very stiff batter.
Mix the dried breadcrumbs and sesame seeds in a small bowl.
Spoon the batter into the prepared baking dish and scatter over the breadcrumb mixture.
Bake in the oven for 35 minutes.
Serve the vegetable bake with the remaining yoghurt drizzled over.


Uncategorized

Open Vegetable Pie

by Karen Claassen1 Comment on Open Vegetable Pie
Open Vegetable Pie

350g sweet potato, cut into 1-1,5cm cubes
350g potato, cut into 1-1,5cm cubes
1 small cauliflower head, 350-400g, cut into florets
45ml olive oil
3 eggs
250ml cultured buttermilk
5ml salt
100g mature cheddar cheese, grated

Preheat your oven to 170℃ and spray a 20cm x 20cm baking dish with cooking spray.
Spread the cubed sweet potato, potato and cauliflower florets on a baking sheet, drizzle with olive oil, sprinkle with salt and roast in the oven until cooked but not mushy.
Set aside to cool.
Add the olive oil and eggs to a large jug and whisk together.
Pour in the buttermilk and salt and whisk until the mixture is amalgamated.
Add the grated cheese and stir through.
Place the pastry on a lightly floured surface and roll it out to a square.
Line the prepared baking dish on the bottom and sides and trim the edges.
Spoon the cooled vegetables in the pastry shell and pour the buttermilk mixture over.
Bake in the oven for 40 minutes.
Serve as a side dish or as a vegetarian main with a salad.

Uncategorized

Onion Pie

by Karen Claassen1 Comment on Onion Pie
Onion Pie

1 packet frozen puff pastry
30ml olive oil
2 large onions, thinly sliced
5 eggs
125ml milk
125ml cream
5ml salt
15ml onion seeds
250ml grated mature cheddar cheese

Preheat your oven to 190℃ and spray a deep pie dish (or a loose-bottom cake tin) with cooking spray.
Line the pie dish with the pastry. The sides should come up 4cm.
Pour the olive oil into a saucepan set over medium-high heat and add the onions.
Cook until soft, remove from the saucepan and set aside to cool.
Add the eggs, milk, cream, salt and onion seeds to a large jug and whisk together.
Add the grated cheddar to the cooled onions and mix through.
Spoon the onion mixture into the pastry lined baking tin.
Pour the egg mixture over and bake for one hour.
Serve the pie warm with a salad on the side.

Uncategorized

Pumpkin-Pecan Pie

by Karen ClaassenLeave a Comment on Pumpkin-Pecan Pie
Pumpkin-Pecan Pie

This is one of the easiest and tastiest side dishes you will ever make and as a bonus, you will have one bowl and one jug to clean! You may prepare this dish the day before you want to serve it and simply heat it up when needed.

500ml pumpkin purée (cooked pumpkin, finely mashed)
375ml flour
250ml sugar
60ml butter, melted
250ml cream
3 eggs, lightly beaten
250ml pecan nuts, roughly chopped
45ml granulated sugar
5ml cinnamon

Preheat your oven to 180℃.
Add the pumpkin purée, flour and sugar to a mixing bowl and stir to combine.
Add the melted butter, cream and egg to a wide-mouthed jug and whisk together.
Pour the wet ingredients into the pumpkin mixture and mix to a batter.
Stir in the chopped nuts.
Grease a ceramic pie dish and pour the mixture into it.
Add the sugar and cinnamon to a small bowl and mix. Sprinkle onto the pie surface.
Bake the pie for 1 hour, until set.
Serve warm.