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16
Roasted Pumpkin, Fetta Makes: 8 pies
and Caramelised Onion Pie
600g pumpkin, peeled, cubed
3 cloves garlic, crushed
2 onions, sliced
2 tablespoons oil
200g baby spinach
1 tablespoon water
1 teaspoon chopped fresh oregano
150g fetta, crumbled
¹⁄
³
cup parmesan cheese, grated
¾ cup cheddar cheese, grated
Salt and pepper, to taste
1. Preheat oven to 200ºC (180ºC fan-forced).
Line a baking tray with baking paper.
2. Place pumpkin, garlic and onions on tray.
Drizzle with oil, toss and bake for 20-30
minutes or until golden.
3. In a large frypan over medium heat add
spinach and water. Cook, turning gently
until spinach has wilted.
4. In a large bowl, mash the pumpkin, garlic
and onions. Gently stir through spinach,
oregano and cheeses.
5. Season. Cover and allow mixture to cool.
Chicken and Leek Pie Makes: 8 pies
500g chicken thigh fillets, cubed
2 tablespoons plain flour
1 tablespoon oil
2 teaspoons butter
2 leeks, sliced
150g bacon, fat removed, chopped
1 tablespoon water
¹⁄
³
cup white wine
1 tablespoon wholegrain mustard
¼ cup plain flour
¾ cup chicken stock
½ cup light cream (18% fat)
2 teaspoons chopped fresh marjoram
Salt and pepper, to taste
1. Toss chicken in flour. Season with salt and
pepper.
2. Heat oil in large frypan over medium heat.
Add chicken and cook until browned.
Remove from pan.
3. Melt butter in a frypan add leeks, bacon
and water and cook until tender. Pour
in wine and bring to a simmer. Whisk in
mustard, flour, stock, cream and marjoram.
Bring to a simmer and stir until thickened.
Stir through chicken.
4. Season. Cover and allow mixture to cool.
Traditional Pie Recipes continued
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