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Phyllo Savoury Pie With Flaked Topping

Phyllo pastry is readily available and has the advantage that it adds contrasting crispness to fillings, yet is much lower in kilojoules than other pastries. Turkey or luxury fish turn this into festive fare.  A superb light meal or second meat course. Two filling options, both equally tasty and suitable, are included. Serve with crisp salad or colourful steamed vegetables.

Notes
During the festive season this pie can fill many gaps on the menu. The fillings given below may be adjusted by using leftover turkey or ham instead of the chicken and luxury fish such as pink salmon or even crayfish to replace the white fish.

Phyllo Pastry
8 sheets phyllo pastry
¼ cup (60 ml) melted butter

Filling Options (see below)

  1. Place 2 sheets of pastry on a chopping board, allow to stand about 10 minutes to become dry and brittle. When dry, crumble the pastry into fine flakes, sprinkle with 15 ml of the melted butter and toss with fingertips to coat evenly.
  2. Prepare the selected filling as explained below and set aside.
  3. Preheat oven to 180°C. Brush 22 cm pie dish with melted butter.
  4. Brush and layer the remaining six sheets of pastry in a star pattern, with points protruding over the straight edges.
  5. Place into the dish and press into the corners.
  6. Spoon the filling into the pastry lined dish and fold each layer of the phyllo pastry, bit by bit towards the centre to cover the filling. Press down gently.
  7. Sprinkle the flaked phyllo evenly over the top and bake about 30 minutes or until the flakes are golden, filling set and the pie appears slightly risen in the centre.

Seafood Filling
250 g boneless, skinless white fish, diced
30 ml butter
15 ml lemon juice
60 ml cake flour
250 ml milk
125 ml grated tasty cheese (Edam or Cheddar)
15 ml chopped spring onion
pinch dried dill or mixed herbs
250 g additional seafood, very coarsely chopped, such as cooked cleaned prawns, drained canned mussels or blanched frozen marinara mix

  1. Place the white fish, butter and lemon juice in a saucepan and cook, stirring until the fish is firm and no longer translucent.
  2. Stir in the flour and milk and cook, stirring until thickened.
  3. Stir in the cheese, spring onion, dill or mixed herbs and additional seafood. Set aside to cool.

Chicken & Mushroom Filling
30 ml butter
250 g white mushrooms, sliced
1 clove garlic, crushed
1 onion, chopped
2.5 ml mixed dried herbs
125 ml standard grade flour
125 ml milk
30 ml cream or sour cream or yoghurt
250 ml cooked chicken, shredded or finely diced
salt and freshly ground black pepper

  1. Place the butter into a saucepan and sauté the mushrooms, garlic and onion for about 5 minutes or until tender and most of the liquid has evaporated.
  2. Stir in the herbs and flour and add the milk and cream. Bring to boil while stirring and cook until a smooth thick sauce is obtained. Set aside to cool.

Recipe by Carolié de Koster.

Phyllo Pastry Pie With Flaked Topping

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Quiche Lorraine

Quiche or savoury pie makes exceptionally good light meals, starters or side dishes.  A basic crust and custard are used, while the ingredients are variable, e.g. spinach and feta quiche, pear and blue cheese quiche, etc.  Quiche is a classic French dish.  It consists of a open-faced pastry crust with a filling consisting of a savoury custard base and variable ingredients such as cheese, meat, seafood, and/or vegetables.  Quiche Lorraine does not contain any cheese and is named after the Lorraine region of France.

Crust
250 ml cake flour
1 ml salt
2.5 ml baking powder
75 g chilled butter, grated
1 large egg

Filling
250 ml hot full cream milk
250 ml cream
6 large eggs
2.5 ml mixed dried herbs
2.5 ml salt
125 g cooked bacon, cooled and finely chopped

  1. Preheat the oven to 180 °C and grease two 22 cm pie dishes with butter or non-stick cooking spray.
  2. To make the pastry, place the dry ingredients and butter into the bowl of a food processor and process on pulse until crumbly.
  3. Add the water a few drops if necessary until the pastry holds together and is neither dry nor sticky.
  4. Knead the pastry gently on a floured surface just until smooth.
  5. Press the pastry into the pie dish and cover evenly over the base and sides of the dish.
  6. Refrigerate the pie dish while making the filling.
  7. To make the filling, beat together the cream and milk and add the eggs and seasoning and set aside while preparing the filling.
  8. Spoon the bacon evenly over the crust, pour the milk and egg mixture over the bacon.
  9. Bake for about 30 to 40 minutes or until pale golden and firmly set in the centre.
  10. Allow to rest a short while before cutting into neat triangles.
  11. Serve warm with salad or allow to cool, cover and refrigerate until required.

8 servings.

Recipe by Carolié de Koster from Art Of Cooking p. 638.
QuicheLorraine
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Baby Marrow & Ricotta Cheese Pie

An idea with a savoury pie to stand in as an any time treat served with salad, as a delightful vegetarian meal or side dish with grilled or braaied meat or fish.

Pastry
140 g / 250 ml cake flour
pinch salt
60 g / 70 ml butter or margarine
1 egg yolk
±15 ml ice-cold water

Filling

125 g / 125 ml Ricotta cheese (see variations)
4 large eggs
1 egg white (yolk used for crust)
5 ml mustard powder
1 ml salt
pinch white pepper
1 spring onion, finely sliced
15 ml fresh parsley, finely chopped
125 ml fresh bread crumbs (about 1 slice)
125 ml milk
250 ml cream
500 ml coarsely grated baby marrow (4 large)
50 g/125 ml grated Cheddar cheese (see variations)
freshly ground black pepper

  1. Place the flour, salt and butter or margarine into a mixing bowl and rub together until fine crumbs form.
  2. Make a well in the centre and add the egg yolk and a few drops of water.
  3. Mix with a fork, gradually adding a little extra water until the dough holds together. The dough should be soft but not too sticky.
  4. Knead the dough very lightly only until a smooth dough results.
  5. Grease a 26–28 cm pie dish with margarine and press the pastry evenly into the dish.
  6. Shape the edges neatly, pressing it down with the fingertips to thicken the pastry at the edge and refrigerate while the filling is being made.
  7. Place the Ricotta cheese, whole eggs, egg white, mustard powder, salt and white pepper into a bowl and mash well with a fork to soften the cheese.
  8. Add all remaining ingredients except black pepper and beat with a whisk until combined.
  9. Pour the filling into the crust, sprinkle with black pepper to taste and bake at 180º C for about 35 to 40 minutes or until golden and set.
  10. Serve warm from the oven or at room temperature.

Variations

  • Replace Ricotta with cottage cheese or 100g/125ml additional Cheddar cheese.
  • Cheddar cheese may be replaced by Tussers, Lichten Blanc or Edam.
  • For an onion pie, replace the baby marrow with 2 onions, sliced into rings or coarsely chopped and sautéed about 5 minutes in butter or margarine until limp.
  • If preferred add about 100g shredded smoked salmon or ham to the onion filling mixture as given in step 3.

8 servings.

Recipe by Carolié de Koster from the Art Of Cooking p. 394.

Baby Marrow & Ricotta Cheese Pie

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Roast Vegetable & Cheese Slices

Trendy and delicious. A recipe which will become a favourite vegetable treat to serve from brunch to supper or any time in between. It is good warm or cold, as a light meal, side dish or a nutritious packed lunch.

Roast Vegetables
1 Tbsp (15 ml) olive or avocado oil
1 tsp (5 ml) balsamic vinegar or lemon juice
½ tsp (2.5 ml) chopped garlic
good pinch each salt and ground black pepper
good pinch dried Italian or mixed dried herbs
½ cup (125 ml) coarsely chopped red or brown onion
½ cup (125 ml) diced pumpkin or butternut
½ cup (125 ml) halved and sliced zucchini
¼ cup (60 ml) seeded and diced red or mixed capsicum
1 – 2 basil leaves, finely shredded (optional)

Quick Buttermilk Pastry
1 cup (250 ml) cake flour
1.5 tsp (7.5 ml) baking powder
¼ tsp (1 ml) salt
¼ cup (60 ml) sunflower or olive oil
¾ cup (75 ml) buttermilk
a little extra buttermilk as necessary

Egg and milk mixture for filling
1 cup (250 ml) milk
¼ cup (60 ml) cream or additional milk
4 large eggs
1 tsp (5 ml) chopped fresh parsley
1 Tbsp (15 ml) snipped chives or spring onion
good pinch salt
¼ cup (60 ml) dried breadcrumbs

Cheese
½ cup (125 ml) grated or finely diced cheese such as Edam, Feta or Mozzarella

Garnish
mixed green salad such as rocket, baby spinach, etc. tossed with a little dressing

  1. Combine the oil, vinegar or lemon juice, garlic, seasoning and vegetables and toss together.
  2. Spoon the mixture onto a baking tray and roast at 200ºC for 10 minutes.
  3. Re-arrange the vegetables, roast 10 minutes more until slightly browned and barely softened.
  4. Allow to cool while preparing the pastry and filling.
  5. Grease a deep 25 cm or slightly shallower 28 cm pie dish with butter and turn down the oven to 180°C.
  6. Place all the ingredients for the pastry in a mixing bowl and mix by hand until the pastry holds together, adding a little extra buttermilk as necessary to a make a dough that holds together but is quite soft.
  7. Spoon the pastry into the pie dish and spread evenly, covering the base and sides. Press out the pastry in the corner of the dish until quite thin and push back the pastry to neaten the edges.
  8. Arrange the vegetables onto the pastry and place cheese in between. Beat together the milk, cream if used, eggs, parsley, spring onion, bread crumbs and salt and pour over the vegetables.
  9. Bake about 25 – 30 minutes or until light golden and set in the center.
  10. Serve warm or at room temperature, cut into slices and garnished with the greenery.

10 to 12 servings

Note

  • Use one kind or mixed varieties of cheese as preferred
  • Butternut and pumpkin may be replaced by carrots or parsnips 

Recipe contributed by Carolié de Koster

Roasted Vegetable & Cheese Slices
Roasted Vegetable & Cheese Slices
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Individual Bacon & Egg Phyllo Pastry Pies

An all in one breakfast and most versatile, more than classic New Zealand favourite! This pie can be made in different shapes and sizes and enjoyed for breakfast fresh from the oven! It is made and enjoyed at home and served in coffee shops but can also be eaten cold for picnics or added to lunchboxes as a treat.

Pastry
4 sheets phyllo pastry
50 ml melted butter or margarine

Filling
250 g rindless bacon, cut into 2 – 3 cm strips
1 medium onion, halved cut into thin strips
12 whole eggs (small eggs are best for individual pies)
250 m cream or evaporated milk
125 ml hot milk (speeds up cooking)4 additional eggs
5 ml salt
2.5 ml black pepper
2 spring onions, finely snipped
125 ml grated Cheddar cheese

Garnish
greenery such as rocket and or fresh basil and baby tomatoes

  1. Pre-heat the oven to 180 ºC and brush the 12 cups of a muffin tin with melted butter or margarine.
  2. Fold the 4 sheets of phyllo pastry into thirds and cut on the fold lines. Stack the strips and fold into thirds again. Cut to make 36 squares.
  3. Brush 12 of the phyllo squares with melted butter or margarine and cover with 12 squares, points crossing the straight lines.
  4. Brush again and place neatly into the muffin tins to make pastry cases.
  5. Fry the bacon for a few minutes to release a little bit of fat and add the onion. Cook and stir until the onion has softened.
  6. Spoon the bacon and onion into the pastry cases and break an egg into each.
  7. Beat together the cream or evaporated milk, hot milk, 4 additional eggs, salt and pepper and stir in the spring onion.
  8. Divide the mixture over the eggs and sprinkle with cheese.
  9. Place the last sheets of pastry over the tops, brush lightly with melted butter or margarine and carefully fold over the points of all the layers of phyllo pastry to cover the filling.
  10. Press down lightly and brush with melted butter or margarine.
  11. Bake the pies 15 – 20 minutes or until the pastry is golden and the filling and eggs have set.
  12. Cover the pies with foil if the pastry browns too soon or too much before the filling has set.
  13. Serve warm or cold as explained above.

12 pies

 

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Goat’s Cheese, Spring Onion & Hazelnut Tart

This tart can be served as a starter or as a light meal with salad on the side.

1 400 g box phyllo pastry, defrosted
100 g butter, melted
5 ml olive oil
250 ml spring onion, sliced into 2 cm pieces
10 ml crushed garlic
5 ml Dijon Mustard
250 g creme fraiche
2 large eggs
140 g goats cheese (soft & rindless)
25 g blanched hazelnuts, roasted, shelled and coarsely chopped

  1. Place a baking tray in the oven and heat the oven to 200 ° C.
  2. Brush the melted butter on the bottom and sides of a 23 cm round, loose-bottomed tart tin.
  3. Line the tin with a sheet of phyllo pastry.  Brush the melted butter over the sheet and cover with a 2nd sheet at a different angle so that the base and sides of the tin are well covered.  Allow the pastry to drape over the sides.
  4. Heat the oil in a pan, add the spring onions, garlic and some seasoning, then fry for a couple of minutes to soften. Remove from the heat.
  5. Whisk together the mustard, crème fraîche and eggs in a measuring jug.
  6. Season well with salt and freshly ground black pepper.
  7. Scatter half of the spring onion mix and half of the goat’s cheese over the pastry base, pour over the egg mixture and top with the remaining cheese and spring onions.
  8. Sprinkle over the hazelnuts, then fold in the overhanging pastry and brush with the remaining butter.
  9. Bake the tart on the heated baking sheet for 25 to 30 minutes until the filling is set and the pastry is golden.
  10. Carefully remove the pastry from the tin before slicing.

6 to 8 servings

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Baby Marrow & Ricotta Cheese Pie

An idea with a savoury pie to stand in as an any time treat served with salad, as a delightful vegetarian meal or side dish with grilled or braaied meat or fish.

Pastry
140 g / 250 ml cake flour
pinch salt
60 g / 70 ml butter or margarine
1 egg yolk
±15 ml ice-cold water
Filling
125 g / 125 ml Ricotta cheese (see variations)
4 large eggs
1 egg white (yolk used for crust)
5 ml mustard powder
1 ml salt
pinch white pepper
1 spring onion, finely sliced
15 ml fresh parsley, finely chopped
125 ml fresh bread crumbs (about 1 slice)
125 ml milk
250 ml cream
500 ml coarsely grated baby marrow (4 large)
50 g/125 ml grated Cheddar cheese (see variations)
freshly ground black pepper

  1. Place the flour, salt and butter or margarine into a mixing bowl and rub together until fine crumbs form.
  2. Make a well in the centre and add the egg yolk and a few drops of water.
  3. Mix with a fork, gradually adding a little extra water until the dough holds together. The dough should be soft but not too sticky. Knead the dough very lightly only until a smooth dough results.
  4. Grease a 26–28 cm pie dish with margarine and press the pastry evenly into the dish.
  5. Shape the edges neatly, pressing it down with the fingertips to thicken the pastry at the edge and refrigerate while the filling is being made.
  6. Place the Ricotta cheese, whole eggs, egg white, mustard powder, salt and white pepper into a bowl and mash well with a fork to soften the cheese.
  7. Add all remaining ingredients except black pepper and beat with a whisk until combined.
  8. Pour the filling into the crust, sprinkle with black pepper to taste and bake at 180º C for about 35 to 40 minutes or until golden and set.
  9. Serve warm from the oven or at room temperature.

Variations

  • Replace Ricotta with cottage cheese or 100g/125ml additional Cheddar cheese.
  • Cheddar cheese may be replaced by Tussers, Lichten Blanc or Edam.
  • For an onion pie, replace the baby marrow with 2 onions, sliced into rings or coarsely chopped and sautéed about 5 minutes in butter or margarine until limp.
  • If preferred add about 100g shredded smoked salmon or ham to the onion filling mixture as given in step 3.\

8 servings

Baby Marrow & Ricotta Cheese Pie
Baby Marrow & Ricotta Cheese Pie

 Source:  Carolié de Koster, Art Of Cooking p. 394