Baking

Herb and pine nut pie with tomato coulis

herb and pine nut pie with tomato coulis
8
1H 10M

Ingredients

Pastry
Tomato coulis

Method

Herb and pine nut pie with tomato coulis

1.Steam or microwave spinach until wilted; drain. Squeeze spinach to remove excess liquid; chop finely.
2.In a large bowl, combine spinach, leek, pine nuts, herbs, egg, cheeses, peppercorns and breadcrumbs; mix well.
3.Lightly grease oven tray; sprinkle with half of the sesame seeds. Cut pastry in half; roll out half of the pastry, between sheets of baking paper, into a 23cm circle. Place pastry on seeds on oven tray. Spoon filling onto centre of pastry leaving 2cm border; brush border lightly with water.
4.Roll out remaining pastry between sheets of baking paper into 25cm circle. Place over filling; pinch pastry edges together to seal. Brush pie with extra egg; sprinkle with remaining seeds.
5.Just before serving, bake pie, uncovered, in moderately hot oven about 40 minutes or until well browned and cooked through. Stand pie 5 minutes before serving.
6.Serve hot with tomato coulis.

Pastry

7.Place flour in medium bowl; rub in butter. Add egg; mix to a soft smooth. Cover; refrigerate about 30 minutes or until firm.

Tomato coulis

8.In a medium saucepan, heat oil; cook remaining ingredients, uncovered, 40 minutes. Push mixture through sieve; discard pulp. Return liquid to pan; bring to a boil. Reduce heat; simmer, uncovered, about 20 minutes or until coulis thickens slightly.

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