SPANAKOPITA

Spanakopita is a scrumptious, savoury Greek pie made with crispy layers of filo pastry with a tasty filling of spinach, cheese and onions.  Perfect served with a Greek salad or as part of a traditional Greek feast with lamb.
Preparation and cooking time:  1 hour, 25 minutes (approx)
Serves 8
Ingredients
  • 1 tbsp olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 bunch silverbeet or spinach, white stems removed, coarsely shredded
  • 400gm fresh ricotta
  • 200gm feta, crumbled
  • 1/4 cup finely grated parmesan
  • 2 spring onions, trimmed and thinly sliced
  • 4 eggs, lightly whisked
  • 2 tbsp finely chopped dill
  • 2 tbsp finely grated lemon rind
  • 12 sheets filo pastry
  • ½ cup olive oil, extra
  • 1 tsp cumin seeds
Method
  1. Preheat oven to 180 degrees.  Grease and line a 20cm x 30cm slice pan.
  2. Heat oil in a frying pan over medium heat.  Cook onion and garlic for 5 minutes, or until soft.  Add silverbeet (or spinach).  Cook, tossing for 5 minutes, or until silverbeet wilts.  Set aside for 15 minutes to cool.
  3. Combine silverbeet mixture, ricotta, feta, parmesan, spring onion, eggs, dill and lemon rind in a bowl.
  4. Place the filo on a clean work surface.  Cover with a dry tea towel, then a damp tea towel to prevent it drying out.  Brush one filo sheet with extra olive oil.  Top with another sheet then brush with oil.  Repeat until you have a stack of 6 sheets.  Repeat to make a second filo stack.
  5. Line prepared pan with one filo stack, allowing the sides to overhang.  Spread the silverbeet mixture evenly over the filo.  Top with the other filo stack.  Trim filo edges, leaving a 3cm overhang.  Fold the filo over to enclose.  Use a sharp knife to score the pastry diagonally.  Sprinkle with cumin seeds.
  6. Bake for 30 minutes, or until golden.  Set aside to cool for 5 minutes before serving.
  7. Serve and enjoy.

Recipe credit:  Coles Magazine

Rhubarb and apple pie

Traditional and delicious.  Make sure you leave plenty of time for preparation and cooking (it will be worth the effort).
Serves 8
Ingredients
Pastry
  • 3 cups plain flour
  • 225gm cold unsalted butter, cubed
  • 1/4 cup icing sugar
  • 1 egg
  • 1-2 tbsp ice water
Pie Filling
  • 40gm unsalted butter
  • 1 bunch rhubarb (washed, trimmed and sliced)
  • 8 large green apples (peeled, cored and sliced)
  • 1/2 cup caster sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cardamon
  • 2 tbsp almond meal
  • 2 tbsp milk
  • Extra caster sugar
  • Cream, custard or ice cream to serve
Method
  1. Place plain flour, butter and icing sugar into a food processor and process until mixture resembles fine breadcrumbs.  Add egg and water then process until dough forms a smooth ball.  Remove and wrap in plastic.  Refrigerate for 30 minutes.
  2. Preheat oven to 175 degrees.  Grease a 24cm fluted pie dish.
  3. Divide dough in half and roll out one portion on a floured work surface until it is thin enough to line the pie dish.  Carefully transfer to the pie dish and trim excess (leaving a little extra around the rim for shrinkage).  Line with baking paper and fill with baking beads (or rice/chick peas).   Bake for about 20 minutes until light golden.  Remove the beads (rice/chick peas) then return to oven for a further 10 minutes to dry out.  Remove from oven and set aside.
  4. Meanwhile, melt the butter in a frying pan over low heat.  Add rhubarb, apple, sugar, cinnamon and cardamon.  Cook for about 6 to 7 minutes or until apple softens.  Transfer to a bowl, sprinkle with almond meal and set aside.
  5. Roll out the remaining half of the pastry into a thin layer.  Cut into 1.5cm strips and set aside.
  6. Add the fruit filling to the pastry shell.  Moisten the edge of the base pastry with a little water then weave strips of pastry over the top of the filling to create a lattice  pattern.  Press to seal, brush with milk and sprinkle with a little extra caster sugar.
  7. Bake for about 35 to 40 minutes until pastry is golden.  Serve as desired.

Bolognese scroll

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A delicious way to use up leftover bolognese sauce.
Ingredients
  • Ready-made puff pastry sheets, thawed
  • Parmesan cheese, grated
  • Bolognese Sauce
  • Beaten egg
  • Garden Salad to serve
Method
  1. Preheat oven to 200 degrees.  Sprinkle pastry sheets with parmesan.  Top with bolognese sauce. Brush edges of pastry with beaten egg.  Roll lengthwise and press edges to seal.
  2. Brush pastry with beaten egg and bake until golden brown. Serve with garden salad.

Cottage Pie

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Serves 4
Preparation + cooking:  1 hour 10 mins
Ingredients
  • 80gm butter
  • 1 onion, finely chopped
  • 3 French shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 800gm beef mince
  • 1 large tomato, finely chopped
  • 500ml beef stock
  • 1/2 cup red wine
  • 1 kg potatoes, peeled & chopped
  • 200ml milk
  • 2 eggs, 1 separated
  • 2 tbsp Panko breadcrumbs
  • 1 tbsp fresh thyme leaves
Method
  1. Melt half of the butter in a large frying pan over medium heat.  Add onion, shallots and garlic.  Stir for 5 minutes or until soft.  Add mince and stir, breaking up any lumps, for 5 minutes until mince is browned.  Add tomato, stock and red wine.  Bring to boil then reduce heat to medium-low.  Simmer for about 20 minutes or until liquid is nearly evaporated.  Season with salt and pepper and set aside to cool.
  2. Meanwhile, cook the potatoes in boiling salted water until just tender.  Drain well then return to pan and shake over low heat to dry up any moisture.  Mash the potato, add the milk, egg yolk and remaining butter.  Continue to mash until smooth and creamy.  Season to taste.
  3. Preheat oven to 200 degrees.  Add the egg and reserved egg white to the mince mixture.  Stir well to combine.  Transfer to a 2 litre (8 cup) capacity oven dish.  Smooth the top.  Spoon or pipe little mounds of mash over the top of the mince.  Sprinkle with breadcrumbs and thyme leaves.
  4. Bake for about 35 minutes until golden and crispy.  Enjoy with a selection of green vegetables.

Shepherd's Pie with Creamy Rice Topping

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Photo coming soon!
Serves 6 to 8
Ingredients
  • 1 tbsp olive oil
  • 2 onions, chopped
  • 3 cloves garlic, crushed
  • 200gm button mushrooms, sliced
  • 1 kg lamb mince
  • 1/4 cup tomato paste
  • 400gm can diced tomatoes
  • 2 tbsp Worcestershire sauce
  • 1/2 cup beef stock
  • 300gm can corn kernels, drained
  • 2 tbsp parsley, chopped
  • 2 tbsp thyme, chopped
Creamy Rice Topping:
  • 40gm butter
  • 1.5 cups rice
  • 2.5 cups water
  • 1 cup grated tasty cheese
  • 1/2 cup cream
Method
  1. Preheat oven to 200 degrees.  Heat oil in a large pan, add onions, garlic and mushrooms.  Cook, stirring until onions are soft.  Add lamb and cook, stirring until browned,  Stir in tomato paste, undrained diced tomatoes, Worcestershire sauce and beef stock.  Simmer uncovered for about 20 minutes or until thickened.   Stir in corn and herbs.  Season to taste.  Transfer mince to a 12 cup (3 litre) ovenproof dish. 
  2. Prepare Creamy Rice Topping.  Heat butter in a medium pan, add rice and stir to coat then.  Stir in water.  Bring to boil and simmer, uncovered, for about 10 minutes or until tender, stirring occasionally.  Stir in grated cheese and cream.  Spread rice mixture over lamb mince and place in oven until golden.

Satay Porky Puffs

Ingredients
  • 2 tbsp peanut oil
  • 1 tsp sesame oil
  • 1 onion, finely chopped
  • 1 tsp ginger, grated
  • 2 red chillies, finely sliced
  • 2 tbsp white wine, optional (or water)
  • 500gm pork mince
  • 1 small bottle Satay Sauce
  • 2 sheets ready-made puff pastry, thawed
  • 1 egg combined with 1 tbsp water
Method
  1. Preheat oven to 200 degrees.  Line two baking trays with baking paper. 
  2. Heat peanut oil and sesame oil in a large frying pan.  Gently fry onion, ginger and chillies until soft.  Stir in wine (or water) and cook for 1 minute.  Add mince and stir until browned.  Add Satay sauce and simmer until thick.  Season to taste.
  3. Cut pastry sheets in half diagonally.  Add one quarter of the mince mixture to each triangle.  Brush edges with water and press edges with a fork to seal.  Brush with egg mixture.  Bake for about 15 to 20 minutes until puffed and golden.  Serve with hot chips.  Enjoy.

Lamb Korma Pie

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Thanks to Better Homes & Gardens for the inspiration.
Preparation time:  30 minutes + 30 minutes proving time
Cooking time:        3 hours
Ingredients
  • 2 tbsp vegetable oil
  • 750gm diced lamb
  • 1 bunch coriander, roots attached
  • 1 onion, thinly sliced
  • 2 tbsp plain flour
  • 1/2 cup korma paste
  • 1 cup chicken stock
  • 1/2 cup Greek-style yoghurt
  • Cooking oil spray, for greasing
  • 1 egg, whisked
Bread Dough Pie Shell
  • 2 cups plain flour
  • 1 sachet (7g) dry yeast
  • 1.5 tsp cumin seeds
  • 1 tsp salt
  • 3/4 cup hot water
  • 1 tbsp vegetable oil
  • Extra plain flour, for dusting
  • Extra vegetable oil, for greasing
Method
  1. Preheat oven to 150 degrees.  Heat oil in large casserole dish.  Cook lamb in batches until browned then transfer to a bowl.
  2. Remove roots and 3cm of coriander stalk from bunch, reserving leaves.  Wash and finely chop then add to casserole dish with onion and cook for 3 minutes or until soft (add a little extra oil if needed).
  3. Add flour and korma paste then cook, stirring, for one minute.  Add stock and yoghurt and stir until mixture comes to the boil.  Return lamb to casserole dish.  Cover and bake for approximately 2.5 hours.  Remove casserole from the oven and taste.  Adjust seasoning and add extra curry paste, if required, to suit your palette. Set aside to cool.
  4. Meanwhile, to make the bread dough pie shell, combine flour, yeast, cumin seeds and salt in a large bowl.  Add hot water and oil and stir until a soft dough ball forms.  Turn out dough onto a lightly floured surface and knead for 5 minutes  until smooth.  Place dough in a large, oiled bowl and set aside in a warm place for 30 minutes or until doubled in size.
  5. Preheat oven to 200 degrees.  Place a large, flat baking tray in the oven.  Grease a large pie dish (or baking dish) with cooking oil spray then line with baking paper.
  6. Turn out dough onto a lightly floured surface and knead for 2 minutes until smooth.  Roll out dough between 2 sheets of baking paper until 4mm thick.  Line prepared dish with dough then trim around the edge, leaving a 5cm overhang.
  7. Spoon lamb mixture into dish and fold dough toward centre, pressing edges to create a rustic effect.  Brush dough with egg wash then place pie on preheated tray.  Bake for about 40 minutes until golden.
  8. Top pie with chopped coriander leaves and serve with papadums and your favourite fruit chutney.

Chicken,  Leek  AND  feta  pieS

I am lost for words, these pies are "simply delicious" and the variations are endless (try adding mushrooms and peas).  If you are short on time, bake one large pie.
​Preparation + cooking time:  1 hour 15 minutes (approximately)
Serves 6
Ingredients
  • 1 tbsp olive oil
  • 1kg chicken thigh fillets, chopped
  • 2 leeks, trimmed, washed and sliced
  • 1 celery stick, sliced
  • 2 tsp thyme
  • 1/4 cup plain flour
  • 1.5 cups chicken stock
  • 3/4 cup cream
  • 400gm potatoes, peeled and chopped
  • 1 tsp Dijon mustard
  • 200gm Persian or soft feta
  • 2-3 sheets ready-made puff pastry, partially thawed
  • 1 egg yolk, lightly beaten
  • 2 tsp sesame seeds, optional
Method
  1. Heat oil in a deep frying pan over medium heat.  Cook chicken in batches, stirring for 5 minutes or until browned.  Remove from pan.  Add leek, celery and thyme to pan.  Cook, stirring for 5 minutes or until celery has softened.
  2. Stir in flour then gradually add stock a little at a time.  Add cream and potatoes.  Bring to boil, reduce heat to medium-low and simmer for 10 to 12 minutes or until potato is tender.  Stir in mustard, feta and chicken.  Allow to cool slightly.
  3. Preheat oven to 180 degrees.  Place chicken mixture into 6 lightly greased individual casserole dishes or ramekins.  Top with pastry and trim excess.  Brush pastry with beaten egg yolk then sprinkle with sesame seeds (if using).  Cut a small slit in each pastry.  Bake for about 30 minutes or until pastry is puffed and golden and filling is heated through.  Serve and enjoy.

Recipe Credit:  Woolworths Fresh Magazine

Steak  and  Kidney Pie

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A good, old-fashioned recipe from The Australian Women's Weekly magazine (September 1990) and it is absolutely delicious.
Photo coming soon ...
Ingredients
  • 250gm ox kidney, fat and skin removed
  • 1kg chuck steak, cubed
  • 2 onions, chopped
  • 1 tbsp soy sauce
  • 2 cups beef stock
  • 1/3 cup plain flour
  • 1/2 cup water
  • 2 tbsp chopped parsley
  • 375gm ready-made puff pastry sheets, thawed
  • 1 egg yolk, beaten
​Method
  1. Chop kidney into 2cm cubes.  Combine kidney, steak, onions, soy sauce and beef stock in a large saucepan.  Bring to boil then reduce heat and simmer, covered, for about 2 hours, or until meat is tender.
  2. Combine plain flour and water.  Stir into beef mixture then stir over medium-high heat for about 3 minutes until mixture boils and thickens.  Stir in parsley then simmer, uncovered, for a further three minutes.  Allow to cool.
  3. Preheat oven to 175 degrees.  Spoon beef mixture into a lightly greased 6 cup capacity pie dish.
  4. Cut thin strips of pastry and place around edge of pie dish then brush with water.  Cut pastry sheets to fit top of pie (enough to cover strips around edges).  Cut 1cm nicks through both layers of pastry around the rim of the dish, pressing edges to seal.  Cut two small slits in the pastry.  Decorate with pastry trimmings if desired.
  5. Brush pastry with beaten egg yolk.  Bake for about 30 minutes or until pastry is puffed and golden and filling is heated through.  Serve and enjoy.

Mini Meat Pies

This is a delicious recipe.  Perfect for kids parties, footy finals and Australia Day celebrations.  Thanks to Taste.com.  Here is a link to the recipe www.taste.com.au/recipes/9461/mini+meat+pies

Mini Meat Pies with MashED Potato
and ​MINTY Mushy Peas

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This is a great little crowd pleaser and a twist on an Aussie favourite.  Here is a link to the recipe www.taste.com.au/recipes/8361/meat+pies+with+potato+mushy+peas

I baked these in a greased mini muffin pan using puff pastry cut into squares instead of filo pastry.

Curry Pumpkin Tarts with Rocket Dip

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Makes 12
Preparation & cooking time:  45 minutes
Ingredients
  • 200gm pumpkin, peeled and chopped
  • 3 sheets frozen shortcrust pastry, thawed
  • 150gm Danish or Persian feta
  • 3 eggs
  • 300ml cream
  • 1 tsp mild curry powder
  • 1/2 cup bought Chunky Rocket Dip







Method
  1. Preheat oven to 200 degrees (180 fan forced).  Place pumpkin on a baking tray and spray with cooking oil.  Season with salt and pepper and bake until tender.
  2. Meanwhile, using a 10cm round pastry cutter, cut 12 rounds from pastry.  Grease a 12 hole (1/3 cup) muffin tray and line with pastry rounds.  Blind bake for 10 to 12 minutes.
  3. Combine pumpkin, feta, eggs, cream and curry powder in a food processor.  Blend until smooth then season with salt and pepper.
  4. Pour pumpkin mixture into prepared pastry cases.  Bake for 20 to 25 minutes until golden and set.  Stand in tray for 2 minutes then carefully transfer tarts to a wire rack to cool slightly.
  5. Arrange tarts on a serving platter and top with a teaspoon of rocket dip.

Spinach  and  Cheese Scrolls

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Ingredients
  • 1 small onion, finely chopped
  • 2 tsp oil
  • 1 bag baby spinach leaves (approx 4 cups)
  • 2 cups grated tasted cheese
  • 4 sheets puff pastry, thawed
  • 1/2 cup tomato paste
  • 1 egg, lightly beaten

​Method
  1. Preheat oven to 200 degrees.
  2. Gently fry onion until soft.  Add spinach and cook on low heat until soft.  Season with salt & pepper. Remove from heat and cool for 10 minutes.  Stir in grated cheese.
  3. Spread puff pastry sheets with tomato paste.  Spread spinach mixture equally over the pastry sheets. Roll lengthways and brush edges with water.  Press lightly to seal.
  4. Cut into 1.5cm slices and place cut side up on lined baking trays. Brush with a little beaten egg.
  5. Bake for 15 to 20 minutes until golden brown.

CHEESE TOURTA

Simple, tasty, versatile. The recipe below is for Bacon and Leek Tourta, however, the variations are endless.  Try using grated cheese, leek and potato or salmon and brie (see middle picture above).  Tourta is a delicious snack or can be served as a main with veges or a side salad.  Enjoy!
Ingredients
  • 1/2 cup white rice
  • 1 tbsp oil
  • 2 bacon rashers, chopped
  • 1 large leek, sliced and washed
  • 4 large eggs, beaten
  • 100gm grated tasty cheese
  • 1 tbsp fresh parsley
  • 1 tsp dried marjoram (or oregano)
  • 1 garlic clove, crushed and finely chopped
  • 3 tbsp grated Parmesan cheese
  • Cherry tomatoes, halved
Method
  1. Preheat oven to 170 degrees (160 degrees fan forced).
  2. Boil rice in salted water until cooked (approximately 11 minutes).  Set aside to cool slightly.
  3. Heat oil then fry leeks, bacon and garlic over medium heat until soft.
  4. Mix together the rice, leek and bacon mixture, beaten eggs, grated tasty cheese and herbs. Season to taste.
  5. Place the mixture into a greased 20cm x 20cm baking dish. Sprinkle with parmesan cheese and top with cherry tomatoes.
  6. Bake for about 40 minutes until golden brown.  Serve and enjoy.

BRIE AND POTATO FRITTATA BITES

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Ingredients
  • 3 large potatoes, peeled & halved
  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 8 eggs
  • 1/2 cup sour cream
  • 2 tbsp chives, finely chopped
  • 150gm brie, finely sliced
Method
  1. Preheat oven to 180 degrees. Grease and line a 20cm x 30cm deep dish.
  2. Boil potatoes for 10 to 15 minutes until just tender. Set aside to cool for 5 minutes then slice thinly.
  3. Meanwhile, heat the oil and fry onion until soft.
  4. Whisk together the eggs, sour cream and chives. Season with salt and pepper.
  5. Arrange half of the potatoes in a single layer over the base of the lined pan. Top with half of the onion and half of the brie slices. Repeat layering of potatoes, onion and brie. Pour the egg mixture over the potatoes.
  6. Bake for 30 minutes or until just set and golden brown. Set aside for 20 to 30 minutes to cool.
  7. Slice into squares and arrange on a serving dish.

Red Salmon AND Brie Quiche

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Photo coming soon!
Preparation and cooking time:  1 hour 15 minutes
Serves 6
Ingredients
  • 2 sheets frozen shortcrust pastry, thawed
  • Cooking oil spray
  • Rice, dried beans or baking beads (for blind baking)
  • 415gm can Red Salmon
  • 3 eggs
  • 300ml thickened cream
  • 2 tbs chopped dill or chives
  • 150gm Brie
Method
  1. Preheat oven to 200 degrees.  Place a 23 x 3.5cm fluted quiche tin onto a baking tray.  Spray with cooking oil.
  2. Line quiche tin with pastry, joining where necessary.  Trim excess pastry.  Prick base with a fork.  Line with a sheet of baking paper and fill with rice, dried beans or baking beads.  Bake for 15 minutes.  Remove paper and rice (or whatever you used to blind bake) and return to oven for 5 minutes.  Remove quiche from oven and reduce oven temperature to 180 degrees.
  3. Meanwhile, drain salmon well.  Remove and discard skin and bones.  Flake salmon with a fork.
  4. In a medium bowl whisk the eggs, cream, dill or chives and season with salt and pepper.
  5. Scatter salmon over base of pastry shell.  Cover with the cream mixture.  Cut Brie into small wedges and arrange on top of filling.
  6. Bake for about 50 to 60 minutes until golden, puffed and set in the centre.
  7. Serve warm or cold with salad.

Pecorino and Spinach Tart

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Photo coming soon!
Serves 4
Preparation & cooking time:  60 minutes
Ingredients
  • 1 packet fillo pastry
  • 60gm butter, melted
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 large bunches English Spinach, washed well
  • 3/4 cup thickened cream
  • 3 eggs, beaten
  • 1 cup grated Pecorino cheese
  • 1/4 cup pine nuts
Method
  1. Preheat oven to 180 degrees.  Grease a 20cm flan ring or pie dish and line with fillo pastry.  Use 8 layers of fillo pastry, overlapping the edges and brushing each sheet with melted butter before adding the next.
  2. Heat oil in frying pan and sauté onion until soft.  Add spinach and stir until just wilted.
  3. Place cream in a bowl with beaten eggs.  Stir in grated Pecorino, onion and spinach.  Season well with salt and pepper.
  4. Fill pastry case with cheese and spinach mixture.  Sprinkle with pine nuts.
  5. Bake for about 35 to 40 minutes or until golden and firm to touch.
  6. Serve warm with a salad.
Hint:  This tart works well with parmesan cheese and can be made in smaller portions (using 5 layers of fillo pastry)