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'Eat Your Greens' Broccoli Pie

by Bronni Page

Local Broccoli pie recipe local ingredients at Your Food Collective

When you're on a good thing, you stick with it! That's why we're bringing you another recipe from Lucy at Every.Night.Of.The.Week This time round it's a sensational broccoli pie - full of nourishing veg (obviously!) and sat in a rustic, homemade pastry. 

Akin to a cute mini-tree, broccoli is high in many vitamins and minerals, including folate, potassium, manganese, iron, and vitamins C and K1. Teamed with a simple green salad, THIS is the mid-week miracle you've been waiting for!

For 6-8 serves you need:

1 head of broccoli, florets chopped roughly, stems chopped finely

1 onion, finely chopped

2 tablespoons olive oil

1 lemon

3 tablespoons chopped chives

1/2 cup (50g) finely grated parmesan

4 cups loosely packed basilleaves

250g English spinach, finely chopped

Bunch thyme, finely chopped/torn

200g soft cheese - we used this amazing goat's cheese

5 eggslightly beaten (reserve 1 tspn for egg wash)

sea salt and black pepper

To make pie:Local ingredients for Broccoli Pie at Your Food Collective

  • Preheat the oven to 180 degrees C (350 degrees F)
  • Saute the broccoli  nd onion in the oil over medium heat for 10 minutes, then remove from heat
  • Grate the zest of the lemon over the broccoli mix as it cools
  • Fold and knead the chives and parmesan into the pastry, bring together into  a ball then wrap in plastic wrap (or beeswax wrap) and set aside to rest
  • Blitz the basil, spinach and thyme until fine in a food processor
  • Combine the goat cheese and beaten egg (except the extra teaspoon you remembered to reserve) in a large bowl and fold through the blitzed herb mixture. Season with a little salt and pepper
  • Roll out the pastry to a 40cm (16 inch) round about 5mm thick and place on a pizza tray
  • Place the broccoli mixture in the middle and top with the herby cheese, leaving a 7cm pastry band around the edge
  • Fold the pastry up and over the filling as much as you can
  • Whisk together the reserved egg and 1 tbspn water to make an egg wash
  • Brush the egg wash over the pastry. Bake for 30-40 minutes, until the edges are golden and the centre is springy to touch.
  • Serve warm or cold with a crisp green salad

To make pastry you need: 300g unsalted butter, chilled

600g flour

1 teaspoon salt

3 teaspoons vinegar, chilled

2/3 cup water, chilled

To make:

  • Remove the butter from the fridge 20 mins before you start mixing - the butter should be just soft but still very cold
  • If mixing the dough by hand, mix together the flour and salt in a large bowl and toss through the butter. Use fingertips to rub the butter into the flour to partly combine. If you are using an electric mixer, put the flour and salt in the bowl of the mixer and add the butter, pulsing in 1=second bursts about 3-4 times to partly combine.
  • You should now have a floury mix through which you can see squashed pieces of butter. Turn out onto a clean surface and gather together. Combine the vinegar with the chilled water and sprinkle over the flour mixture. Use the palm of your hand to smear this mixture away from you across the bench. Gather together again and repeat this smearing process twice more before gathering dough again. You may need to smear once or twice more to bring it together - you should be able to still see streaks of butter marbled through the pastry; this gives a slight flaky texture to the final product. Divide into two even-sized portions and shape into two round, flat discs about 2cm thick. Wrap each disc in plastic or beeswax wrap and refrigerate 2 hours or overnight.
  • Remove the pastry from the fridge 20 mins before you wish to roll it. Sprinkle a little flour on the work surface and rub a little flour over your rolling pin. working from the centre of the pastry, gently roll the pastry away from you, then turn the pastry about 30 degrees and roll out again. continue to repeat this process until you have a flat, round disc, about 3mm thick. Sprinkle extra flour over the bench and rolling pin as needed. Return the pastry to the fridge, covered in plastic or beeswax wrap, for 2 hour - this allows the gluten to relax.

Pie Time
Did you make this recipe? We'd love to see your creation. Take a pic and send it to us at hello@yourfoodcollective.com or tag us on socials @yourfoodcollective

Local Bronni Page
Bronni Page

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