Leek, Feta and Pumpkin Pie with Sautéed Broccoli and Walnuts
Ready in 45 minutes
• Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 28, 2017.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 28, 2017.
Enjoy this seasonal pie on Friday night.
Ingredients
LEEK, FETA AND PUMPKIN PIE
- 1 leek, white and pale green part only, cut in half lengthways and thinly sliced
- 300g peeled pumpkin, grated
- 1 teaspoon salt
- 1 capsicum, core and seeds removed and diced 1cm
- 2 tablespoons pumpkin spices
- 4 eggs
- 1 pottle sour cream
- 100g feta cheese, crumbled
- ½ teaspoon salt
- 1 sheet puff pastry, defrosted
- 1-2 tablespoons flour (for dusting)
- 1 tablespoon milk
SAUTÉED BROCCOLI AND WALNUTS
- 1 courgette OR 1 baby bok choy, end trimmed 1cm and finely sliced
- 1 head broccoli
- 2 tablespoons butter
- 25g chopped walnuts (optional)
TO SERVE
- 100g tomato chutney
Steps
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oven to 200°C. Lightly grease a medium baking dish (measuring about 20 x 30cm) with butter or oil.
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Heat a drizzle of oil in a large fry-pan on high heat. Cook leek for 3-4 minutes, until softened. Add pumpkin and salt and cook for a further 1-2 minutes, until tender. Add capsicum and pumpkin spices and cook for a further 1 minute, until fragrant.
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While veggies are cooking, whisk together eggs, sour cream, feta and salt. Once veggies are cooked, transfer to prepared baking dish and allow to cool slightly for 1-2 minutes. Pour egg mixture over vegetables and shake to evenly distribute the mixture. Wipe pan clean and set aside.
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Unroll pastry onto a clean, flat surface, paper-side down. Lightly flour the pastry and roll out a little (if necessary) until big enough to cover baking dish. Lay pastry over top of egg mixture, brush the top lightly with milk and prick a few times with a fork or sharp knife.
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Bake pie for 15-20 minutes, until pastry is golden and egg is cooked through. Allow pie to rest for 5 minutes before serving. While pie bakes, slice courgette (if using) into 0.5cm-thick rounds, cut broccoli into small florets and roughly chop stalk.
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Heat a drizzle of oil in reserved pan on medium-high heat and add butter. When butter is bubbling, add courgette (if using), broccoli and walnuts (if using) and cook for 2-3 minutes, until walnuts are toasted and broccoli is bright green and tender. Toss through bok choy (if using) until just wilted, about 1 minute. Season to taste with salt and pepper.
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cut leek, feta and pumpkin pie into 4-5 pieces and place onto plates with sautéed broccoli and walnuts on the side. Top with a dollop of tomato chutney.
Nutritional Information
Energy |
2650 kj 633 kcal |
---|---|
Protein | 18.1g |
Carbohydrate | 45.0g |
Fat | 41.4g |