Sunday, June 5, 2011

Ricotta And Silverbeet Pie



As an avid meat eater, it is extremely rare for me to serve anything without some poor animals being sacrificed. But after watching the story about the live cattle export to Indonesia (A Bloody Business) on Four Corners, it was enough to make me think about cutting down on our meat consumption and start cooking more vegetarian meals. This is my take on the ever popular ricotta and silverbeet pie by adding a few personal touches to the filling. By all means use filo pastry instead of the ready rolled puff pastry if time is on your side. 



makes 2 pies
oven preheated at 240 C (conventional)
for the filling you'll need;
1/2 a bunch of silverbeet
1 brown onion, finely chopped
2 cloves of garlic, finely chopped
2 tbs of olive oil
300 g of ricotta cheese
1/4 cup of grated parmesan cheese
1 egg, lightly beaten
grated rind from 1 lemon
a pinch of grated nutmeg
salt and pepper to taste

you'll also need;
2 ready rolled puff pastry
egg wash - 1 egg, lightly beaten with 2 tbs of water
a green salad to serve



Remove stems and ribs from the silverbeet. Cook leaves in a large pot of boiling water for 5 minutes.



Drain and refresh under cold running water, squeeze dry and finely slice.



Saute onion and garlic with olive oil until soft and translucent. Remove and allow to cool.



Place all filling ingredients in a large bowl and mix well.



Place half of the filling onto a sheet of thawed puff pastry and gather the corners to the center. Place pie in the fridge for 20 minutes before baking.



Brush with egg wash just before baking.



Bake in the hot oven for 20 minutes or until golden.



Serve immediately with a dressed salad of your choice. It was a surprisingly delicious and satisfying vegetarian meal so give it a try soon!

8 comments:

  1. wow what a delightful pie and perfect looking meal

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  2. hmmm makan syur lagi sihat dari makan meat:)

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  3. Ah, so you do bake :) Looks delicious. That was a very disturbing story, it gave us pause for thought too.

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  4. Hi tummy!!! bestnyer! i suke mkn vege drpg daging2 tp kalau ada daging pun suke jugak :D tp kalau kena buat pilihan i akn pilih vege :D sini ssh nak dptkan puff yg boleh di makan mcm kita nii jdnyer i kena simpan dulu resepi ni.. Btw i dah cuba mabo tafu tp i buat malam ssh nak ambik gmbr maybe nxt week i buat utk lunch, thenks ya sbb sedap!!!!

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  5. Good thought! I'm still training my kids heading to more greens as well. This recipe sounds perfect. I love the ricotta & the pastry. Have to make my own ricotta soon. Thanks for sharing & have a lovely day.
    Blessings, Kristy

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  6. I made these recently and they were perfect. I encourage you to make your own ricotta - we did because we wanted to cook them straight away. Put 1lt of milk in a saucepan. Heat it to 85 degrees C. It will be steaming and shimmering but not boiling. Take it off the heat and add between 1-3 tablespoons of vinegar and a pinch of salt. I add the vinegar one at a time . You know when the amount is right because it will create curds all of a sudden and you will have a green whey (if the whey is still white add more vinegar). I just drain it in a strainer and use it immediately.

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