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