Pop a pie in their lunch

ARE you looking for some lunch box inspiration? Tender, sweet vegies and creamy mascarpone filling encased in a crisp, cheesy crust will have everyone looking forward to lunch.

SWEET CORN AND ZUCCHINI PIES WITH POLENTA PASTRY

MAKES: 6

PREP: 40 minutes COOK: 50 minutes

Ingredients

30g butter

2 zucchinis, thinly sliced 10 green shallots, finely chopped

50g baby spinach leaves 2 sweet corn cobs, kernels removed

250g mascarpone 160ml (2/3 cup) milk 3 eggs

40g (½ cup) coarsely grated vintage cheddar Baby herbs, to serve (optional) POLENTA PASTRY: 225g (1 ½ cups) plain flour 90g (½ cup) polenta Pinch cayenne pepper 40g (½ cup) coarsely grated vintage cheddar 100g butter, chilled, chopped

80ml (1/3 cup) cold water

Method

1. Preheat oven to 180C/160C fan-forced. Grease six 3cm-deep, 12cm (top measurement) metal pie tins. Heat the butter in a large frying pan over medium heat. Add the zucchini and cook, stirring, for 2-3 minutes. Add the shallot and cook, stirring, for a further 2-3 minutes or until just tender. Stir in the spinach until just wilted. Stir in the corn kernels. Set aside to cool.

2. For the pastry, process the flour, polenta, cayenne pepper, cheese and butter in a food processor until fine crumbs form. Add the water and process until the dough just starts to come together.

3. Turn the pastry onto a lightly floured surface and knead until smooth. Divide into six portions. Roll 1 portion on a lightly floured sheet of non-stick baking paper to an 18-20cm disc. Line 1 prepared tin with pastry. Trim excess, leaving a 1cm border. Place on a large baking tray. Repeat with the remaining pastry and tins.

4. Divide the zucchini mixture between the pastry cases. Whisk the mascarpone, milk and eggs in a large jug until smooth. Pour over the zucchini mixture. Top with the cheese. Season. Bake for 35-40 minutes. Serve sprinkled with the baby herbs, if using.