Broccoli and beetroot greens pie

Broccoli and beetroot greens pie

By
From
Good Better Green
Serves
4

Ras-el-hanout is a classic spice mixture used in Moroccan cuisine. The name means “top of the shop”, which reects its expensive ingredients, and good mixtures will contain more than 20 dierent spices, and up to 100. It is available from most major supermarkets and ethnic grocers, but if you feel up to it, you can easily make it yourself. Use chard if you can’t †nd beetroot greens. If you are short of time, you could replace the roasted tomatoes with sliced fresh tomatoes, placed in a single layer on top of the other veg.

Ingredients

Quantity Ingredient

For the Pastry

Quantity Ingredient
225g wholemeal flour
pinch sea salt
1/2 teaspoon ground turmeric
100g cold, unsalted butter, diced
40-60ml ice-cold water

For the filling

Quantity Ingredient
100g fine green beans, trimmed
150g tenderstem broccoli
200g tender beetroot greens,stalks, finely chopped, leaves cut into bite-sized pieces
little butter, ghee or coconut oil
180ml sour cream
1 1/2 teaspoons ras-el-hanout
extra virgin olive oil
aged balsamic vinegar
200g see method for ingredients
1 egg, lightly beaten,, to glaze
sea salt

Method

  1. For the pastry, put the our, salt, turmeric and butter in a food processor and pulse until the mixture resembles wet sand. Alternatively, you can do this by hand, by rubbing the butter into the dough with your ngertips. Pulse or stir in the cold water a little at a time until the dough comes together into a ball. Tip the dough onto a work surface and knead briey until smooth; it shouldn’t be sticky or crumbly.
  2. Shape the dough into a at disc and roll it out to about 3mm between two sheets of baking parchment (the dough sheet can be either round or square-ish). Refrigerate until rm.
  3. For the lling, steam the green beans and broccoli separately until just tender; be careful not to over-cook. Refresh under cold running water and set aside.
  4. Sauté the beetroot stalks in the butter, ghee or coconut oil with a pinch of salt until tender, 5–15 minutes, depending on thickness. Add a splash of water to speed along the process if you like. Add the leaves to the pan and cook until wilted, then tip the contents of the pan into a food processor and leave to cool completely.
  5. Remove the rm dough from the fridge and allow to come to room temperature. Preheat the oven to 180°C.
  6. Add the sour cream, ras-el-hanout and a little salt to the cooled greens and process together.
  7. Place the pastry, still on the baking parchment, on a large baking tray. Put the green beans in a double layer over the centre of the pastry, leaving a 5–8cm empty border all round. Drizzle the beans with olive oil and balsamic vinegar, and sprinkle with a little salt.
  8. Spread half the Slow-roasted Cherry Tomatoes on top of the beans, then spoon the beetroot greens on top evenly, and top with the rest of the tomatoes. Arrange the broccoli on top and nish with a generous drizzle of oil and sprinkle of salt. Fold the edges of the pastry up and over the lling on all sides, pinching together in places to ensure the pastry doesn’t slide down; the lling should still be visible in the centre.
  9. If you are using the egg wash, dip a brush in the beaten egg and lightly brush the pastry with it. Bake for 35 minutes or until the pastry is golden and crunchy. Allow to cool slightly before serving.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again