Friday, October 15

Easy as Pie

Here's the recipe for my lovely pie. For those who aren't confident with cooking, I can assure you it really is super-easy. I made this recipe up myself, and you can add and/or take out certain ingredients as you like so it's flexible too.

The main gist of it is, cut all the stuff up, put it in a dish and cook it- it's that easy!

This time around, I used the following ingredients;

2 sheets of puff pastry
half a chorizo
half a large sweet potato
2 small round habanero chillies
4 eggs
5 or 6 small tomatoes
1 zucchini
approx. 150g spinach leaves plus a few bits of silver beet
6 large garlic cloves (I am mad on garlic so most people wouldn't use this much)
5 huge mushrooms
1 fresh corn cob
some grated cheese (not too much)
about 20-25 stuffed green olives
salt and pepper

Peel and slice the potato, garlic and mushrooms. You'll need the potato to be thin-ish, say about half a centimetre, maybe a bit thicker but not too thick because you're cooking it from raw.
Chop the garlic any way you like, personally I leave it quite chunky.
Slice the zucchini and tomatoes quite thickly, at least a centimetre because they cook down a lot.
Cut the corn off the cob.
Chop the chillies up really small and the olives in slices (I slice an olive into 4).
I find spinach leaves work a bit better than silver beet, simply because silver beet is bulky and sits up too high.
Beat the 4 eggs together and leave in a bowl, set aside.
I cut the chorizo into 4, vertically, then cut each piece into many smaller slices so that they end up looking like triangles. I usually use pepperoni salami and no chillies.

Time to make the pie! As you can see I use a cake tin, this is because I've found a deeper dish is better  but I've also used pyrex pie dishes quite well.

Lightly grease your dish with butter or whatever and put in one of the pastry sheets.

Layer the vegetables as you like, I put potato and zucchini on the bottom and go from there. Ideally put 2 layers of each vegie, sprinkling the corn, garlic, chorizo on to 'fill up the holes' as you go but still spreading them evenly too. I do 2 light layers of grated cheese but this could be left out or increased to suit your taste. I also put in 2 layers of salt and pepper as I find it a bit bland without.

Once you've added all the vegies, pour the beaten eggs into the pie, try to do this evenly but it's not a big deal. Then place the other pastry sheet over the top. If you're clever you'll have enough egg white left in your eggshells to spread a bit over the top of the pie.

Cover with alfoil and cook in a hot oven for about 2 hours (at about 200 degrees) then turn it down to 160 for a further half hour. It does need a fair bit of cooking because everything is going in raw.
Also, this is a very juicy pie when it's in the oven, so if you see or hear a lot of liquid in the dish don't worry. When you take it out of the oven, let it sit for about 15 minutes as this will allow it to solidify a little.



Vintage Christine said...

It sounds like it's a thrifty, dish, too! I think I'm going to make it this weekend now that our weather has cooled off enough. thanks!!!

1950's_atomic_ranch_house said...

Mmmmm sounds so good!

Vintage Vixen said...

It's lloks fabulous. I'm definately attempting a veggie version in the not too distant future, thanks for sahring the recipe. xxx