Pop a pie in their lunch

Central and North Burnett Times - - LIFESTYLE - Recipe by Ker­rie Ray Photo by Brett Stevens

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


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.

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