FREE-FORM MEDITERRANEAN FAMILY PIE
MAKES 2 PREP 10 MINS
COOK 35 MINS
2 sheets frozen puff pastry, thawed 2 zucchini, sliced
125g cherry tomatoes, halved
100g feta, crumbled
50g sliced salami, chopped
½ cup seeded black olives
1 tbsp olive oil baby rocket leaves, to serve
ONE Preheat oven to 200°C/180°C fan. Lightly grease and line two oven trays with baking paper.
TWO Cut corners from each pastry sheet to form a round. Place 1 round on each tray. THREE Combine zucchini, cherry tomatoes, feta, salami and olives in a bowl. Add olive oil, tossing well to coat. Season to taste. FOUR Divide mixture evenly over each pastry round, leaving a 4cm border. Pleat pastry around filling to form a rustic pie edge, leaving top open. Press to seal edges. FIVE Bake pies for 30-35 mins until pastry is golden, puffed up and crisp. Cut into quarters and serve with rocket leaves.
SERVES 4 PREP 10 MINS COOK 40 MINS
2 tbsp olive oil
2 rashers rindless bacon, diced 1 onion, finely chopped
1⁄3 bunch parsley, stalks, leaves finely chopped
3 garlic cloves, crushed
2 tsp chopped rosemary leaves 350g button mushrooms, halved 2 tbsp plain flour
1 cup chicken stock
1 cup milk
2 heads broccoli, stalks thinly sliced, cut into small florets
8 sheets filo pastry, halved olive oil cooking spray
½ cup grated parmesan
ONE Preheat oven to 200°C/180°C fan. Lightly grease a 10-cup casserole dish.
TWO Heat oil in a saucepan over medium heat. Cook bacon for 3-4 mins or until the fat has rendered. Stir in onion, parsley stalks, garlic and rosemary. Cook for
4-5 mins or until onion has softened.
THREE Add mushrooms and cook, stirring, for 4-5 mins. Stir in flour and cook for 1 min.
Remove from heat. Gradually stir in combined stock and milk. Return to heat and cook, stirring, until sauce thickens. Simmer for 3 mins. Stir in broccoli and parsley leaves. Season.
FOUR Transfer mixture to prepared dish. Spray filo sheets with oil and sprinkle with parmesan. Lightly scrunch sheets over filling. Bake for 15-20 mins. Serve.
SERVES 6 PREP 30 MINS (+ CHILLING) COOK 30 MINS 1 cup cooked white rice
1 green shallot, thinly sliced
2 tbsp chopped fresh parsley leaves 3 hard-boiled eggs, coarsely chopped
2 tbsp mayonnaise
1½ tbsp finely chopped fresh dill 2 tsp finely grated lemon rind 1 whole side or fillet (900g) salmon or ocean trout, skinless, pin-boned
445g pkt sour cream shortcrust pastry, thawed
1 egg, lightly beaten lemon wedges, to serve salad, to serve
ONE Combine rice, shallot and parsley in a small bowl. Season to taste. Combine egg, mayonnaise, dill and lemon rind in a separate small bowl. Season to taste. TWO Trim salmon from the thickest end into a rectangle, 24cm long, cutting off the thinner end. Cut the thinner end in half lengthways, then lay these over the thinner edge to even out the thickness of salmon. THREE Unroll pastry. Cut a 25cm x 27cm rectangle from pastry for the top. Place cut piece of pastry on a lightly floured sheet of baking paper. Lightly dust with flour. Lightly roll pastry until 25cm x 30cm. Slide on paper onto a tray and refrigerate. Cut remaining pastry into a 20cm x 27cm
rectangle. Place on a lightly floured sheet of baking paper and lightly roll until
20cm x 30cm. Slide the pastry on the paper to another tray and refrigerate. Place the remaining 5cm strip of pastry on a tray, cover and freeze. When the pastry strip is firm, cut out fish shapes. Refrigerate until needed. Spoon rice mixture over pastry, leaving a 3cm border.
FOUR Place salmon pieces on rice as shown above.
FIVE Spoon egg mixture over salmon.
SIX Lightly brush the edges of the pastry around the salmon with a little beaten egg. Place the 25cm x 30cm piece of pastry over filling and press edges together. Press and
lift the edge slightly and roll towards the filling to make an attractive edge (or crimp with fingers and thumb, or press lightly with a fork). Brush lightly with beaten egg. Lightly score diagonal lines on top of pastry with a knife, without cutting through pastry.
SEVEN Top with fish shapes and brush shapes with egg. Refrigerate for 15 mins. Meanwhile, preheat oven to 200°C/180°C. Place a large oven tray in the oven while preheating; this will help to crisp the pastry base. Slide pie on baking paper onto hot tray. Bake for 30 mins or until browned. Stand for 5 mins. Serve pie with lemon wedges and salad.
Easy does it
This casual vegie pie is so easy to rustle up. You can serve it warm or cold.