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Chestnut and Vegetable Pie with a Parmesan Crust
30ml/2tbs Olive Oil.
3 Shallots, peeled and sliced thickly.
1tsp Grated Fresh Ginger.
175g/6oz Cooked Carrots, cut into chunks.
175g/6oz Cooked Potatoes, cut into chunks.
175g/6oz lightly cooked Broccoli Florets.
200g/7oz Cooked and peeled whole Chestnuts (or dried),chopped roughly.
175g/6oz Cheddar Cheese, grated.
2tbs Greek Yogurt.
Salt and freshly-ground Black Pepper, to taste.
To Make Crust
350g/12oz Plain Flour.
100g/4oz Wholemeal Flour.
1/4 tsp Baking Powder .
50g/2oz Parmesan Cheese,grated.
A little cold water.
1 Egg,beaten,to glaze.
Heat oil in a large frying-pan and cook shallots until softened.Add Ginger,Carrots,Potatoes and Broccoli.Stir-fry for 4-5 minutes.Remove frying-pan from heat and stir in Chestnuts.
In a bowl,mix together Cheddar cheese,Egg yolk,yogurt and seasoning.Reserve.
To make crust,rub margarine into flours until mixture resembles breadcrumbs.
Stir in Parmesan cheese and enough cold water to mix to a soft dough.Knead lightly on a floured surface until smooth,then wrap in greaseproof paper and chill for 30 minutes.
Roll out half the pastry to an oblong measuring 30cm x 20cm(12”x8”).Lift onto a baking tray. spoon over half the vegetable mixture to within 2.5cm(1”) of the Pastry edges.
Top with cheese and Yogurt mixture,then remaining vegetables.
Roll out remaining pastry and cut into 2cm/(3/4”) strips.Dampen pastry edges and press by side over filling.Chill pie for 30 minutes.
Pre-heat oven to 400F/200C.Gas mark 6.
Brush pastry with beaten egg and sprinkle with Fennel seeds.Bake for 30-35 minutes,until golden brown.
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