Bean and Vegetable Hunza Pie

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The photo for this recipe may be found at:

http://www.greatfood.com.au/Food/Recipes/Display.asp?RecipeID=207

 

* Exported from MasterCook *

 

Bean and Vegetable Hunza Pie

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Entree Lacto

 

 

Amount Measure Ingredient -- Preparation Method

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WHOLEMEAL PASTRY:

1 cup flour

1 cup wholemeal flour

4 ounces butter -- chopped

1/3 cup water

milk

BEAN AND VEGETABLE FILLING:

4 ounces dried red kidney beans -- soaked and drained

4 potatoes -- cubed and cooked

1/2 bunch english spinach -- chopped and blanched

8 ounces cottage cheese

2 tomatoes -- chopped

1 onion -- chopped

2 tablespoons tomato paste

1 teaspoon dried mixed herbs

1/2 teaspoon cayenne pepper

1/4 teaspoon ground nutmeg

freshly ground black pepper

 

To make filling, place red kidney beans in a saucepan. Pour over cold water to

cover. Place over a high heat. Bring to the boil, boil for 10 minutes, then

reduce heat and simmer for 1 hour or until beans are tender. Drain. Cool.

 

Combine beans, potatoes, spinach, cottage cheese, tomatoes, onion, tomato paste,

herbs, cayenne pepper, nutmeg and black pepper to taste in a bowl.

 

To make pastry, combine flour and wholemeal flour in a bowl. Rub in butter with

fingertips until mixture resembles fine breadcrumbs. Mix in enough water to make

a pliable dough. Wrap dough in plastic food wrap. Chill for 20 minutes.

 

Preheat oven to 400 F/Gas 6.

 

Roll out half the dough to 1/8 in thick. Cut out a 9 in circle and place on a

lightly greased baking tray. Spoon filling onto pastry leaving a 3/4 in border.

Brush border with milk.

 

Roll out remaining pastry and cut out a 12 in circle. Place second pastry circle

over filling. Press edges together to seal. Trim and decorate edges. Brush top

of pie with milk. Cut a steam vent in top of pie. Bake for 30-35 minutes or

until pastry is golden. Serve hot, warm or cold.

 

Cook's tip: To blanch spinach, plunge it into boiling water for 30-60 seconds.

Drain and refresh under cold running water to stop the cooking process. Drain

again, ensuring excess water is removed by pressing spinach between two plates.

 

Source:

" http://www.greatfood.com.au/ "

S(Photography):

" William Meppem "

 

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Per Serving (excluding unknown items): 331 Calories; 17g Fat (44.5% calories

from fat); 10g Protein; 37g Carbohydrate; 3g Dietary Fiber; 45mg Cholesterol;

363mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0