2 BUDGET FRIENDLY PIE RECIPES
Budget family dinners (USING THE PASTRY 2 WAYS)
PASTRY
Pastry: (makes 2 large cases)
1 cup Greek yoghurt
1 cup (225g) butter
3.5 cups organic spelt flour
2 tsp salt
Method:
To make the pastry, add the butter, yoghurt, salt and flour to a bowl. Rub the butter into the flour and use your hands until the pastry dough comes together or you can use a food processor. You can allow the dough to ferment on the bench for 24 hours, or you can use it right away. Grease a pie dish with butter then add half the quantity of dough and press into dish. Add a layer of baking paper and rice and blind bake for 20 minutes at 180C. Remove from oven and take off the baking paper and rice.
USING THE PASTRY
1. Bacon, zucchini & Gruyere quiche
Ingredients:
1 small onion, diced
2 garlic cloves. minced
150g nitrate free bacon, diced
2 medium zucchini, peeled into ribbons (or diced)
75g grated Gruyere cheese (or other raw cheese)
300ml pure cream
4 eggs
Method:
To make the filling, cook the diced onion, bacon and garlic in some ghee. Add in the zucchini and cook for a couple of minutes or until it has reduced in volume. In a bowl, add the eggs, cream and grated cheese. Whisk and add in some salt. Pour the zucchini and bacon mixture into the pastry case and add the egg mixture. Cook in the oven for 20-30 minutes.
USING THE PASTRY
2. Chicken & Leek pie
Ingredients:
1 small onion, diced
2 garlic cloves. minced
50g nitrate free bacon, diced
1 leek, sliced (white part only, save the green part for stock)
700g chicken thigh, diced
1 tbsp mustard of choice
200ml organic sour cream
3⁄4 cup bone broth
200g potato, sliced very thinly into rounds
Place the potatoes in a saucepan and cover with cold water. Bring to the boil and cook for 5-10 minutes or until
slightly soft. Remove and drain and set aside to cool slightly so you can handle them later.
To make the filling, cook the onion and leek in some ghee or butter until soft, then add the diced bacon and
chicken. Once cooked through, add in 1 tbsp spelt flour and cook for a minute then add the bone broth. Reduce
until thick and stir in the sour cream. Pour the mixture into the pre-cooked pastry case and top with the potatoes.
Brush over some butter or ghee and season with salt. Cook for 30-40 minutes.
