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Nici Wickes: Green cheesy pie

Author
Newstalk ZB,
Publish Date
Sat, 20 Jul 2019, 10:45AM

Nici Wickes: Green cheesy pie

Author
Newstalk ZB,
Publish Date
Sat, 20 Jul 2019, 10:45AM

This pie a great way to get in some greens, which we all know are nutritious and in winter the more the better!

1 quantity of pastry – see below

1 head broccoli - chopped roughly

2 big handfuls spinach leaves, shredded

Large handful of parsley, chopped

2 eggs, lightly beaten

1 cup grated cheese – any is good but aged cheddar is fantastic

1 heaped tablespoon cornflour

1 tsp sea salt

½ tsp cracked black pepper

¼ tsp chilli flakes

Lemon zest (optional)

1. Heat oven to 180 C.

2. Place everything (except pastry obviously!) in a big bowl and mix well.

3. Roll out pastry into a large rectangle. Tumble the filling down the middle, dampen pastry edges and bring long edges together, pinching to seal, then tuck in ends. Transfer to a lined oven tray and set it seam-side down. Cut some slashes in the top, brush with milk and bake for 30 minutes or until golden brown.

4. Cool slightly then slice and serve.

FLAKY PASTRY

Makes enough dough for one double or two single-crust pies.

1 ½ cups plain flour

1 tsp salt

175g butter, very cold

¾ cup ice cold water

1. Combine flour and salt in a large mixing bowl. Sprinkle over butter cubes and rub them in by hand – take your time and have some patience. – until they’re evenly distributed and about the size of peas.

2. Start by drizzling in half of the ice-cold water and work quickly with a knife to mix it in. Keep drizzling water and mixing in - you’ll probably need most but not all of it - to bring it together until it resembles a claggy mess (avoid adding too much water, you don’t want it wet)! Deftly mix with your hands, gathering any stray bits from the bowl. Dust a bench with flour and briefly knead the pastry to bring it together, flatten to a disc then wrap and chill for 30 minutes or until ready to use.

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