savoury pastries, tarts & pies

lasagna tart

11th September 2018

sunkissed and content…

A very decadent and comforting dish for a special occasion. A bit rich on its own but goes well as part of the main meal, accompanied by a simple rice dish and a variety of salads. The parmesan crust is divine, crunchy and flavourful.

lasagna tart

Preparation time  – 40 minutes

Baking – 15 minutes

Serves 6 – 8 or one 9-10 inch tart.

Recipe adapted from here. 

ingredients

2 medium/350g zucchini, sliced into very thin coins

¾ tsp fine-grain rock salt

tart crust

½ cup/75g unbleached all-purpose flour

½ cup/70g whole wheat flour

½ cup/115g unsalted butter, well chilled + cut into small cubes

2 cups/100g loosely packed grated parmesan cheese

½ tsp fine-grain rock salt

2 Tbsp ice cold water

tomato sauce

2 Tbsp olive oil

1 tsp each of finely chopped fresh rosemary and oregano leaves

¾ tsp red pepper flakes

400g cherry tomatoes, finely chopped

½ tsp fine-grain rock salt

½ tsp brown sugar

 

1 cup/250g ricotta cheese

¼ cup small basil leaves

preparation

1.  Preheat your oven to 190C/375F. Oil a 10-inch tart pan and set aside.

prepare the zucchini

2.  Slice the zucchini using a mandoline or knife into 2mm slices. Place in a bowl, sprinkle over the salt and gently toss until evenly covered with salt. Transfer to a colander and let drain while you make the tart shell and tomato sauce.

make the tart crust

3.  Place both flours, butter cubes, parmesan and salt in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, with pea-sized pieces of butter. With a few more pulses, blend in the 2 tablespoons of ice water. The dough should stick together when you pinch it with your fingers.

4.  Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working up towards the sides. Place in the refrigerator and chill for 15 minutes. You can use this time to finely chop the tomatoes.

bake the tart crust

5.  Pull the tart out of the refrigerator and poke a few times with the tongs of a fork. Cover the tart with baking paper and fill generously with pie weights (I used chickpeas). Bake for 15 minutes, pull the tart out of the oven and gently remove the baking paper containing the pie weights.

6.  Place the uncovered tart back in the oven, weight free, and allow to cook for another 5 minutes. Remove from oven and set aside to cool.

prepare the tomato sauce

7.  Stir the olive oil, red pepper flakes and finely chopped herbs in a saucepan, cook over medium-high heat until the herbs start to sizzle just a bit.

8.  Stir in the finely chopped tomatoes, bring to a simmer, cook the sauce down, uncovered, for 20 minutes, then stir in the salt and sugar, set aside.

to assemble the tart

9.  Use a spatula to spread half the ricotta cheese across the base of the tart shell. Then spoon half the tomato sauce over the ricotta and arrange half the zucchini in a single layer on top of the sauce. If your zucchinis are still quite wet, press them with a paper towel. Spoon the remaining ricotta over the zucchinis and push it around a bit with your fingers so that it forms a layer. Arrange another layer of zucchini and finish with the remaining sauce. You want the filling to nearly, but not quite fill the pan.

to bake the tart

10.  Place the tart on a rimmed baking sheet (in case you end up with an overflow) and bake for 40 minutes or until the tart is cooked through. Remove and allow to cool for 10 minutes before serving. Sprinkle the top with fresh basil leaves.

baked vegetable samosas with mango chutney

29th March 2015

4V7A3499

I woke with a feeling of peace in my heart….

4V7A0400 4V7A0401 4V7A0426

all day I breathed softly, moved slowly

afraid it might disappear….

4V7A3501

baked vegetable samosas

Makes 13 half-moon samosa

I made these for a special dinner to have sitting around the fire outside.  I used a good quality ready-made puff pastry for my first attempt, but the second time I made my own pastry, which was a recipe tried and tested by Noa.  Both were great – it just depends on how much time you want to spend making them.  

I keep the filling mild, as the chutney adds the spark it needs, but if you like strong flavours, increase each spice by ¼ teaspoon.

for the dough

350gr flour (200g white & 150g wholewheat)

½ tsp rock salt

1 tsp sugar

200g unsalted pure butter

100ml very cold water

1 tsp apple cider vinegar

for the filling

1 Tbsp oil

1 large bulb fennel/2 sticks celery (160g)

1½ cup/220g sweet potato/pumpkin, finely diced 

1 cup/190g potato/parsnip, finely diced 

1 cup/90g cabbage, finely chopped 

1½ cups/180g cauliflower, finely chopped 

½ tsp brown mustard seeds

1  tsp cumin seeds

1 tsp coriander seeds

1 Tbsp ginger, finely grated

½ tsp home-made garam masala powder

½ tsp turmeric powder

½ cup coconut milk/water

¾ cup/90g frozen peas

to make the dough 

1.  Place the flour, sugar and salt into a bowl and mix, then cut the butter into hazel-nut size pieces and add to flour, making sure all the pieces of butter are well coated with flour – cover and place in the freezer for a minimum of 1 hour or overnight.

2.  In a food processor with an S-blade attached, add the cold flour and butter, process for 20 seconds (the mixture should resemble fine meal), then stir the vinegar with the very cold water and pulse in short bursts. The dough will still look crumbly, but if you press it between your fingers, it should become smooth. If the dough is too dry and is not coming together, add ice water a tablespoon at a time.

3.  Turn dough out onto a clean work surface.  Gather and press the dough together to form a unified mass. Divide the dough into 12 equal balls, each one weighing roughly 50 – 55 grams each.  Press each ball into a small round disc, wrap tightly in plastic and refrigerate for at least 2 hour and up to 24 hours.

to make the filling 

4.  In a small pan dry-roast the cumin and coriander seeds, then place in a mortar and pestle and ground coarsely, then add turmeric and garam masala into the pestle.  Set aside.

5.  Remove the outer leaf of the fennel and finely chop into very small pieces, along with the remaining vegetables. Remove the thicker stems of the cauliflower and chop into thin shreds. Set aside.

6.  In a large skillet over moderate heat, add oil and mustard seeds; when the seeds start to turn grey and pop, add ginger, ground spices, garam masala and turmeric – fry for a few seconds, then add the fennel, cauliflower, potato and sweet potato, and cabbage, pour in the coconut milk/water and saute, covered for 5 -7 minutes.  

7.  Add the peas and turn off the heat, cover and allow to rest so that the vegetables continue to soften.  Set aside to cool for 30 minutes.

to assemble the samosas 

8.  Remove one of the discs of dough from the fridge.  If they are very firm, let sit for a few minutes at room temperature until the dough is pliable enough to roll.  The dough will soften and become easier as you work with it.

9.  Roll each disc between two pieces of cling film, into a circle of 5½-inches. Place two heaped tablespoons or more of the vegetable mixture into the middle of each circle.

10.  Brush the edges with milk/ghee, and flip the corner over the mixture to create a half-moon, then press the edges together with a fork and prick the top twice to allow the heat to escape.  Repeat with the remaining pastry. Place the pastries on a baking tray.

11.  Brush the top with melted ghee or milk and sprinkle over the sesame seeds.  Cover and place in the refrigerator for 1 hour.

when ready to bake

12.  Place the tray into a preheated 210C/420F oven and bake for 20 – 25 minutes.

If using ready-made puff pastry, they will take longer to bake – about 30  – 40 minutes or until golden brown.

spicy mango chutney (mango gojju)

4V7A3472

Inspired by South Indian yogic cookbook.

I make this quick and easy chutney when I see green mangoes in the stores.  Can be also made with barely ripe mangos as well.  The less ripe the fruit is, the sourer the taste will be. Balance the amount of sugar accordingly.  I use it as a replacement for pickle in dishes like this one.  It makes a great dipping sauce for these samosas and perfect as an accompaniment to any rice dish or Indian meal. 

Makes about 1½ cups

ingredients 

2 medium-large/765g green mangoes (half-ripe, green outside and light yellow inside)

½ tsp mustard seeds

2 small whole chillies

6 fresh curry leaves

¼ tsp asafoetida powder

¼ tsp turmeric powder

3 heaped tsp rasam powder (moderately spiced)

½ tsp fine rock salt

4 heaped tsp jaggery/brown sugar

preparation 

1.  Peel the mango and cut into tiny cubes, then set aside.

2.  In a heavy-based saucepan, add oil and mustard seeds; when they start to turn grey and pop, add whole chillies, curry leaves and asafoetida powder – fry for 20 seconds, then add the turmeric and mango, saute until the mango becomes soft, adding ¼ cup water when it starts to stick – cover and simmer for about 10 minutes.

3.  Turn off the heat, add salt, jaggery and rasam powder.  Taste, adding more jaggery or salt.

4.  Puree half the mixture with a hand- immersion blender.

4V7A3483

quick puff pastry version

I make this version on a regular basis.  I follow the recipe but instead of making my own pastry, I buy a good quality organic puff pastry.

1.  Brush the outer edge of the pastry with melted butter or milk.

2.  Take the vegetable filling and scoop inside the pastry leaving a space of 1-inch around the outer edge.  Flatten the top of the filling with a back of the spoon so that there is less of a mound.

3.  Take the other round pastry from the fridge and gently place over the filling, so that it sits evenly on top.

4.  Roll the edges over itself and press to seal with the edge of a fork.  Place in the fridge for 10 minutes to firm up, then move the pastry back to your work surface.

5.  Brush the top with melted butter or milk, slash decoratively and sprinkle with sesame seeds. Prior to baking rest in the refrigerator for 15 minutes to prevent shrinkage during baking.

6.  Place the tray into a preheated 200C/400F oven and bake for 40 – 50 minutes, until deeply golden. Eat straight away with a very green tabouli salad and spicy mango chutney.

4V7A8314_26

Goodness shared by Stacey

vegetable pastie

10th March 2011

I woke up this morning very clear in my mind that this was what I was going to have for lunch.  It was delicious! So, I am writing it down before I forget. This tasty creation was inspired by Jude Blereau’s Vegetable Pot Pie in ‘Wholefood’.   You could use your own shortcrust pastry recipe which both books had suggested, but I chose to use a good quality ready-made puff pastry, which made it a very quick lunch.  It was so scrumptious straight out of the oven with a green salad, tomato and goat’s cheese salad.  As a side for the pastie, I blended; coriander, parsley, dill, mint, grated ginger into pesto of sorts.  Now that I am thinking about it, Donna’s mint and parsley pesto would have been perfect with it as well.

vegetable pastie

Makes two pasties.

Serves 6 

ingredients 

1 roll puff pastry (whole wheat organic) or home-made pastry of choice

mushroom stock marinade 

4 dried shiitake mushrooms

1½ cups water

1 tsp maple syrup (or apple juice concentrate)

1 cube vegetable stock (or 4 Tbsp tamari and 1 Tbsp dark miso)

1 sprig fresh thyme

pinch dried basil

filling 

80 grams tofu, chopped into small cubes

2 tsp olive oil/ghee

5 mushrooms, chopped

1 small carrot, chopped into small cubes

1 small sweet potato, chopped into small cubes

1 medium potato, chopped into small cubes

½ cup cabbage, finely chopped

1 cup fresh corn kernels

1 cup mushroom stock marinade (above)

sauce 

3 tsp wheat flour

3 tsp cornstarch/cornflour

¼ cup mushroom stock marinade (reserved from above)

1 cup soy milk

2 fresh sage leaves

freshly ground black pepper

preparation 

1.  Pre-heat the oven to 180C/350F. Line a baking tray with baking paper.

2.  Make the marinade, put the shiitake mushrooms, veggie stock cube and 1½ cups water in a small saucepan, bring to boil, cover with a lid, turn off the heat and let sit for 15 minutes.

3.  Remove the mushrooms and squeeze out as much liquid as possible into the saucepan, then discard the mushrooms. Stir in the maple syrup, thyme leaves and basil and diced tofu – marinate for 30 minutes.

4.  Prepare the filling, heat the ghee in a frying pan, add the chopped mushrooms and saute gently for 3 minutes, then add the carrot, sweet potato, potato, cabbage and corn and tofu.

5.  Put aside ¼ cup of marinade and then pour in the remaining marinade to the vegetables (1 cup approximately) – cover and simmer for 15 minutes, or until the vegetables are just soft.  Be careful not to overcook the vegetables.

6.  Make the sauce, put the flour and cornstarch in a small bowl with the reserved marinade sauce and mix until it forms a smooth paste, slowly stir in the soy milk.

7.  Pour into the pan of vegetables, along with the thyme and sage, season with pepper and cook over a gentle heat, stirring continuously, but gently, until the mixture just comes to the boil – turn off the heat and set aside.

8.  Assemble, unroll the puff pastry into about a 30 x 25 cm rectangle.  You will be folding it lengthwise.  Place half the vegetable mixture on just one side of the rectangle, piling it high from the centre, but leaving 2 cm around the edges.

9.  Brush the edges with ghee, fold the dough over, pressing hard to seal the edges.  I used a fork to press around the edges to seal.  Repeat for the second pastie.

10.  Transfer to baking tray, then brush all over with a little ghee and sprinkle with sesame seeds. Cut a couple of steam holes in the top of each pastie.

11.  Bake for 50 minutes or until the pastie is golden all over.  Allow it to sit for 5 minutes before serving.

Serving suggestion, use this time to throw a handful of coriander, dill, mint and parsley (or whatever is abundant in the garden) with a little chopped ginger, a little bit of chilli, 3 tablespoons of coconut milk/olive oil and lemon juice.  Whizz together to form a bright green pesto, which is the perfect companion for this little pie!

Goodness shared from Stacey

shepherd’s pie

18th March 2010

At the moment, my friend Anna and I are meal swapping so we can have 1 day a week off from cooking and to be inspired by each other.  We just started this week and on Monday, she dropped off her famous, delicious pesto lasagna and all I needed to do was make a green salad from the garden. Today, I made her a shepherd’s pie.  We are trying this new-found scheme on a weekly basis and so far, only being week one, it is yet another brilliant and successful idea from my dear friend!  I guess it also works so well because we both come from the same energetic place of like-mindedness – we both cook mindfully, with calmness, goodness and loving intentions, knowing it will feed the ones we love.  We prepare, using organic where possible, and using fresh, wholesome ingredients.

You can use a lot of vegetables in this pie, but I made this one very simple, playing it safe.

vegetarian shepherds’ pie

Lately, I have been making this with ½ cup red lentils and ½ cup mix of adzuki, white beans, green split pea or any other beans you have on hand.  It is important to soak overnight with a drop of lemon juice for easier digestion.

Preparation time – 1 hour

Serves 4 – 6

shepherds pie filling

1 cup red lentils, rinsed and soaked overnight

2 – 3 Tbsp tomato paste

3 cups water

2 stalks celery, finely chopped

2 medium carrots, finely chopped

2 big tomato, finely chopped

2 bay leaves

½ tsp paprika

½ tsp curry powder

½ tsp cumin powder

¼ tsp cayenne pepper

salt to taste

freshly ground pepper

fresh rosemary

mashed potato

5 medium/750g potatoes

1 medium/250g sweet potato

4 Tbsp ghee

½ cup milk, until consistency, is achieved

topping

1 cup grated mozzarella cheese

½ cup grated parmesan cheese

2 Tbsp whole-wheat breadcrumbs

salt and pepper to taste

preparation 

1.  Preheat the oven to 180C/350F.

2.  Prepare the filling, in a heavy-bottomed pan, add the lentils, tomato paste, celery, carrots, tomato, bay leaf, curry powder, cumin and cayenne pepper and 3 cups water, simmer until the lentils have absorbed most of the water or have become soft – 30 minutes. 

3.   Add salt and pepper to taste and spoon into a 26cm x 26cm baking tray.

4.  Prepare the mashed potato,boil the potatoes and sweet potato in a large pot with salted water until soft, drain, then remove the skin and place them in a bowl.

5.  Add the ghee and milk, and mash to a smooth and creamy consistency.

6.  Season with salt and pepper and spread the potato mash over the lentils.   Run a fork over the top to give a nice texture.

7.  Finish with the toppings, sprinkle over the cheeses and lastly the breadcrumbs.  Decorate with a long, narrow strip of sliced tomatoes on top and a sprinkling of rosemary for a decorative addition.

8.  Bake for 30 minutes, or until the cheeses have melted and the top is nicely browned.

Serve with a crunchy, green, garden salad.

Goodness shared from Stacey

pumpkin & capsicum roasted in a cheese pie

16th August 2009

P8120186

One of our last night’s dinner was a three-way contribution from Ahal and us.  Once again, Ahal came to the table with an impressive collection of three dishes.  Couscous and mushroom baked parcels; a tomato, basil and mozzarella platter and the all-important dessert.  This was the highlight. A mascarpone cheesecake, topped with strawberries and cream on a coconut base.  Very light as in sponge-like, but flourless. Unfortunately that recipe is not up for discussion or sharing…..not even for us, well, not yet anyway.  We are still pleading, begging, bribing…….Yes, it is that good!

P8120184P8120190P8120188

So, we shall offer the roast pumpkin and cheese filo pie, a variation of this spinach pie.

P8130192

roast pumpkin & capsicum feta pie

ingredients 

½ medium-sized pumpkin, cut in cubes

2 whole red capsicums (sweet peppers)

olive oil

sesame seeds

6 eggs

¼ tsp nutmeg

150g crumbly, tasty cheddar cheese, grated/crumbled (I use Mersey Valley Original)

250 g feta, crumbled

¼ cup cream (optional)

cup pine nuts

freshly ground black pepper

9 sheets filo pastry

preparation 

1.  Preheat oven to 200C.  Grease an oblong ovenproof glass/ceramic dish.

2.  Toss cubed pumpkin with a generous splash of olive oil, a good sprinkling of sesame seeds and nutmeg.  Spread evenly on a baking paper-lined tray and roast in oven until lightly browned and tender – about 20 – 30 minutes, turn once during roasting.  At the same time, place whole capsicums (peppers) on alfoil on bottom tray in the oven.

3.  Once the pumpkin is cooked and capsicums blackened, remove from oven to let cool.  Place hot capsicums in a plastic bag.  When cool, peel, deseed and dice capsicums.

4.  In a large bowl, whisk eggs, nutmeg and pepper, then add cheeses and pine nuts and mix well.  Stir in pumpkin and diced capsicum.

5.  Line dish with filo sheets, laying 2 widthways across, then 1 lengthways, repeating this layering twice more.  Brush olive oil/ghee between layers.

6.  Pour in the mixture, spreading evenly.  Tuck in edges to create a border.  Brush edges with olive oil/ghee and sprinkle generously with sesame seeds.

7.  Bake in a preheated oven (180C) for 30 – 40 minutes or until set.  Let sit for at least 10 minutes before cutting into slices.

Goodness shared from Donna

spinach rice & two cheese filo pie

22nd June 2009

DSC_0030

……scrambled, poached, fried, boiled, coddled, omelettes, souffle, cakes, frittatas, quiche….and the list goes on. I’d love to say I have freshly laid ones from our hen coop in our backyard, however, the slope of our site does not allow for this and our Ridgeback, Jessica would have a field day.  It seems to become more common as 3 of my friends and of course, my sister in Israel have gone down this path with great success.  I received some fresh eggs the other day and used them in a variation of the Spinach and Feta Pie. Rice has been added for extra carbohydrate, as I have a half marathon looming in two week’s time and I want all the help I can get.

spinach rice & two cheese pie

 I always use ‘Mersey Valley Vintage Cheddar’ – very crumbly, smooth and intense flavour.  Have tried other cheddars, but not as good a result.  This recipe makes quite a ‘spinachy’ pie.  For a larger pie, increase rice and eggs.

ingredients 

2 bunches fresh spinach, finely chopped or 1 block of frozen leaf spinach

½ cup cooked brown rice (or basmati, if you prefer white)

125g fetta, crumbled

125g strong cheddar, crumbled

4 eggs

1 Tbsp fresh dill, chopped (or 2 tsp dried)

1 Tbsp pine nuts (toasted, if prefer)

½ tsp nutmeg

cracked black pepper

sesame seeds (I use a mix of black and white)

6 sheets filo pastry

oil/melted butter

preparation 

1.  Pre-heat oven to 180 degrees Celsius. Lightly grease oven-proof dish (I use a round, 24cm ceramic one ) with oil.

2.  Steam spinach and press out excess water, allow to cool slightly, then add rice and season with pepper.

3.  In a large bowl, combine all other ingredients together and add spinach & rice mixture.

4.  Line dish with the 6 sheets of filo, alternating each piece in different directions.  Brush each with melted butter/oil if wish (I use an extra virgin cold pressed olive oil spray).

5.  Pour in spinach & egg mixture and spread evenly. Tuck in filo edges and brush with oil/melted butter.

6.  Sprinkle with sesame seeds and bake in the oven for 30 – 40 minutes or until set and lightly brown on top.

DSC_0031

 Shared goodness from Donna

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie