* Some products are only available on certain days and may impact your next order availability.

* Place orders up until 8am tomorrow

About Express Delivery

Not only are we green and delicious, we aim to be the fastest brussels sprout in the East.  Right now we are trialing express Delivery for Sydney, and will soon be rolling it out further.

Express Delivery is available for set boxes and other items showing the speedy sprout 🥦 icon.  If you only have those items in your cart you are eligible for express delivery, otherwise your first available date will be Regular Delivery.

 

'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


Leave a comment

Comments will be approved before showing up.


Also in Your Food

Local Caramel coconut meringue recipe at Your Food Collective
Caramel-Coconut-Macadamia-Meringue

by Bronni Page

Did we have you at meringue, macadamia, coconut or caramel??

Either way, you'll love this goey, fluffy, crunchy dessert recipe that Lucy from Every Night of the Week has shared with us! Grab the best of local ingredients and get whisking! 

Read More
Local How to create a cheese board at Your Food Collective
Say Cheese! How to Create a Cracking Cheese Board

by Bronni Page

Entertaining's back! What better way to welcome your guests than with an elegant cheese board, showcasing the best of local, sustainable cheeses - yum! We share how easy it is - some assembly required.
Read More
Local Feel-Good Fresh Egg Pasta
Feel-Good Fresh Egg Pasta

by Bronni Page

Making pasta - from scratch! We promise it's not too tricky and can guarantee it will have you (and the planet) feeling soooo good.
Read More

Amazingly fresh, local food, direct from producers.

Making Local Easy!  


Your Food Collective - Fresh Food
Absurdly Fresh Food

Picked to order our food is fresher!

Your Food Collective - Its all Local
It’s all Local

On average from 200km of your front door!

Your Food Collective - We're Transparent
We’re Transparent

Producers receive up to 80% of the price you pay.

Your Food Collective - Build a Better Future
Build a Better Future

For you, for producers and for our children.



 

 

 

Your Food Collective
Supermarkets

Buy Directly from Local Farmers

Your Food Collective - Why we're different Your Food Collective - Why we're different

Picked Fresh for Your Order

Your Food Collective - Why we're different
Your Food Collective - Why we're different

Sourced Locally

Your Food Collective - Why we're different
Your Food Collective - Why we're different

Sustainably Farmed

Your Food Collective - Why we're different
Your Food Collective - Why we're different

Producers Receive a Fair Price

Your Food Collective - Why we're different
Your Food Collective - Why we're different

Support Small Scale Farming

Your Food Collective - Why we're different
Your Food Collective - Why we're different

Food Tastes Amazing and Lasts.

Your Food Collective - Why we're different
;Your Food Collective - Why we're different

 

SHOP NOW
We’ve Made it Easy!
 Your Food Collective - Delivery Information 

 

 

Collect Your Order
From one of our pick-up locations 
OR
Home Delivery
We'll deliver your order to you (check postcodes here)