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A unique everyday pie
No.1 The Strand Chef
Every day in this country thousands of pies are devoured – some of them made from cheap, extended mince and golf balls of fat, while others are more gourmet with exotic fillings.
Pie manufacturers are everywhere; and a lot of quality pies come fresh out of the oven in small cafés and sandwich bars up and down the country.
One could speculate there’s a national obsession with the pie not seen so much in other countries, apart from Australia.
When you can go into a café and have a roast dinner with roast vegetables and pan gravy inside a pie, with light moist pastry, you know the savoury will keep evolving to remain New Zealand’s top selling takeaway.
At home it’s very easy to make your own pie, especially when you have some filo pastry and leftover vegetables and cheese.
With the addition of some fresh, chopped silverbeet and kale you have the makings of an everyday pie – sometimes eaten cold as a lunchbox filler or warm with salad.
This type of pie is a lighter quiche-type and ingredients can be swapped for everyday produce you have at hand.
The everyday pie
8-10 sheets filo pastry
30-40g melted butter
1 tsp Edmonds custard
1 cup cream
Salt and pepper
2 cups finely chopped
silverbeet, spinach or
kale or mixture of all
6 button mushrooms,
sliced and cooked off
1 red capsicum, sliced
8 asparagus spears, cooked
1 cup diced feta
50g grated parmesan
4 strips cooked bacon
Working quickly with the filo pastry, brush the sheets individually with melted butter and line a spring form tin. Leave a few sheets for the top.
Whisk together eggs, cream and custard powder. Place all other ingredients in a bowl and mix together with egg and cream mix. Season well and squash all into pre-lined
spring form tin.
Place a few layers of filo on top and bake at 270 degrees Celsius for 45 minutes. Cover the top halfway through with a piece of foil if it appears to be drying out on top.
Allow to cool before slicing and serving as a cold pie, or cut while warm and serve with salad.
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