RUS­TIC SEAFOOD PIE

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 10 mins Cook­ing time 25 mins Serves 4

2 Tbsp ex­tra vir­gin olive oil 2 brown onions, finely chopped 2 car­rots, peeled, finely chopped 6 cloves gar­lic, crushed

2 tsp smoked pa­prika

1 tsp ground cumin

400g can cherry toma­toes

2 tsp red wine vine­gar

2 tsp brown sugar

Sea-salt flakes and freshly ground

black pep­per, to sea­son 500g fresh seafood mari­nara mix 120g packet baby spinach leaves 1 bunch pars­ley, leaves picked,

roughly chopped

2–4 roti or naan breads Lemon wedges, to serve

STEP 1 Pre­heat oven to 60°C fan-forced (80°C con­ven­tional).

Put four 12cm wide pie dishes in the oven to warm.

STEP 2 Heat oil in a fry­ing pan over medium heat. Cook onion and car­rot, stir­ring, for 5 min­utes. Add gar­lic and spices and cook for 2 min­utes.

STEP 3 Mix in toma­toes, vine­gar and sugar. Sim­mer, stir­ring oc­ca­sion­ally, for 10 min­utes. Sea­son.

STEP 4 Add mari­nara mix. Sim­mer for 4 min­utes, un­til seafood is just cooked. Stir in spinach and pars­ley. Cook, stir­ring, for 1 minute un­til wilted.

STEP 5 Mean­while, cut discs from roti, large enough to cover pie dishes. Grill on pre­heated char­grill pan over medium heat for 2 min­utes un­til charred.

STEP 6 Spoon seafood mix­ture into warmed pie dishes. Top each with a grilled roti disc. Serve with lemon.

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