Homes+ (Australia) - - EASY FOOD -



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.


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.








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