Friday, January 6, 2017

Silverbeet pies with filo chia topping

Currants add tangy sweetness to the silverbeet filling of this vegetarian pie.

Silverbeet pies with filo chia topping
Energy
1255kJ
Fat saturated
3.00g
Fat Total
13.00g
Carbohydrate sugars
g
Carbohydrate Total
29.00g
Dietary Fibre
5.00g
Protein
14.00g
Cholesterol
mg
Sodium
mg

All nutrition values are per serve.

  1. Step 1

    Preheat oven to 190C/170C fan forced. Heat 1 tbs of the oil in a non-stick frying pan over medium-low heat. Cook the onion and carrot, stirring, for 3 minutes or until soft. Add the currants and garlic. Cook, stirring, for 2 minutes or until aromatic. Add the silverbeet. Cook, covered, stirring occasionally, for 4 minutes or just wilted. Increase heat to medium-high. Cook, stirring, for 2 minutes or until tender. Transfer to a sieve to drain. Squeeze excess moisture from silverbeet mixture.

  2. Step 2

    Heat remaining oil in a saucepan over medium-low heat. Add flour. Cook, stirring, for 1 minute or until foaming. Remove from heat. Slowly stir in milk until smooth. Stir over low heat for 4 minutes or until thick. Add silverbeet mixture, lentils, feta, lemon rind and 2 tbs juice to milk mixture. Season. Divide among 4 greased 250ml (1 cup) ovenproof dishes.

  3. Step 3

    Gently scrunch each filo sheet. Arrange on pies. Place on a baking tray. Spray with olive oil. Sprinkle with chia seeds. Bake for 15-20 minutes or until golden and crisp.

To use remaining filo pastry, whip up filo __dessert cigars. Combine fresh ricotta, chopped dark chocolate, toasted pistachios, honey and orange zest. Spoon onto pastry, roll up, then brush with unsalted butter and bake until golden and crisp.

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