Herb and pine nut pie with tomato coulis

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


Tomato coulis


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.


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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