Recipes

Alice's Wholemeal Leek & Feta Pie

Alice's Wholemeal Leek & Feta Pie

     

(adapted from “Ripe Recipes” by Angela Redfern)




INGREDIENTS

Wholemeal Pastry

150gm Wholemeal flour
75g plain flour
1/2 tsp salt
125gm unsalted butter, chilled and chopped
1 courgette, finely grated
3-4tbsp chilled water




Filling

1 tbsp butter
3 tbsp olive oil
1 1/2 leeks, split in half, washed and chopped
2 courgette, grated
200g feta
1/2 c cream
4 eggs
Salt and ground pepper



METHOD

1. To prepare the pastry, sift flours and salt into bowl. Add butter and courgette. Rub butter until mix resembles coarse breadcrumbs.
2. Sprinkle water over top and stir till dough comes together.
3. Bring mix together and knead very lightly.
4. Wrap in glad wrap and chill in fridge for 20 min.
5. Roll pastry into disc and line loose bottom tin.
6. Pick base and chill for another 10 mins.
7. Preheat oven to 200°C
7. Blind bake base for 15 min. Remove baking weights and bake another 5 minutes.
8. To prepare the filling, heat butter and oil in a large fry pan over a high heat.
9. Cook leeks for 5 min until soft.
10. Mix together courgettes, half the feta, cream, eggs and whisk slightly. Season with salt and pepper.
11. Add cooked leeks and pour into prepared base.
12. Sprinkle over remaining feta and cook until filling is set 15-20 min.


These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.
 

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