Your Baby & Toddler - - NUTRITION -

Pre­heat the oven to 200°C. To make the pas­try, cut the but­ter into small cubes. Com­bine but­ter and flour in a food pro­ces­sor un­til it re­sem­bles bread crumbs (or you can use a fork to com­bine). Slowly driz­zle in the wa­ter. Add just enough wa­ter for the dough to stick to­gether when you press it into a ball. Press gen­tly into a disc, cover in cling wrap and re­frig­er­ate for 30 min­utes. Re­move dough from fridge and roll out on a lightly floured board or counter top. Roll dough into a cir­cle about 2cm big­ger than your pie dish (it’s best to use one with a re­mov­able bot­tom). Care­fully place dough in your dish and stab holes with a fork a cou­ple of times. Place parch­ment pa­per or tin foil over dough and fill pie with bak­ing beans (or dried beans or rice). Al­ter­na­tively, use 3 to 4 lay­ers of phyllo, brushed with melted but­ter, to line your pie dish.

Bake the tart shell for 20 min­utes. Re­move the pa­per or foil and the beans (bring the cor­ners of the pa­per or foil to­gether, catch­ing the beans in the cen­tre, and gen­tly lift out with­out spilling any beans) and bake for an­other 5 min­utes un­til the crust is light brown. Re­move from the oven and let it cool on a wire rack.

To make the fill­ing, heat the but­ter and oil in a pan over medium heat. Add the onion and gar­lic and fry for a few min­utes un­til golden brown. Sea­son with salt and pep­per. Re­move onions from pan and set aside. Brown the sausage meat in the same pan, break­ing it up as you brown the meat. Re­move from pan and set aside. Now add the kale to the pan and fry for a few min­utes. Add the stock and scrape any bits from the bot­tom of the pan. Cover and cook for 3 to 5 min­utes un­til the kale has wilted. The mix­ture should be fairly dry. If not, cook un­cov­ered for a minute or two. Mix the cooked kale with the sausage meat and onions. Al­low to cool for 5 min­utes. Add basil, egg and cheese. Sea­son with salt and pep­per. Spoon mix­ture into the baked tart shell. Bake for an­other 10 to 15 min­utes at 200°C. Re­move the tart from the oven when the fill­ing is set and golden brown. Cool slightly on a wire rack be­fore serv­ing.

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