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Vegetable & Quinoa Crust Pie

This recipe serves 6.

Quinoa & Rice Shell:

INGREDIENTS
1 cup brown rice
1 cup quinoa
1 cup shaved parmesan cheese
2 eggs
½ bunch parsley
6 aluminium pies cases
METHOD
 Pre-heat the oven to 180C.
 Place the brown rice into a microwave safe container and add 4 cups of hot water. Microwave the rice for 15 minutes, or until the rice is cooked and fluffy. Setaside.
 Place the quinoa into another microwave safe container and add 3 cups of hot water. Microwave for 20 minutes or until cooked.
 Once cooked, mix together the cooked rice and quinoa in a large food safe bowl, then set aside to cool for 15 – 20 minutes.
 Once cooled, add the parmesan cheese, eggs and chopped parsley to the mix. Combine all ingredients together.
 Place the aluminium pie cases on a tray. Spray each case lightly with oil.
 Place 1/2 cup of the rice & quinoa mixture into each pie case. Use your hand to press the mixture around & up to the rim of the cases to create a pie shell. Reserve the remainder of the rice & quinoa mix in an airtight container in the fridge for pie topping later in recipe.
 Bake the pie cases in the oven at 180C for 30 minutes then allow to cool on the bench for 15 minutes before adding the filling.

NOTE: The rice and quinoa needs to be cooked well to ensure the base mixture sticks together. Cooked rice and quinoa mixture must be kept refrigerated & baked before consumption.

Vegetable Pie Filling:
INGREDIENTS
220g potatoes (peeled, washed and 2cm dice)
250g sweet potato (peeled, washed and 2cm dice)
1 tbsp. butter
½ onion (peeled and sliced)
1 tsp. olive oil
1 tsp. cumin
½ tsp. crushed ginger
½ tsp. crushed garlic
1 tbsp. curry powder
1 cup frozen peas
200g tinned chopped tomatoes
¼ bunch coriander (finelychopped)
½ tsp. chili flakes
2 eggs
½ lemon (juiced)
1 tbsp. salt
½ tsp. pepper
METHOD
 Place the potato and sweet potato into a microwave safe container.
 Add 2 cups of hot water then microwave for 10 minutes or until cooked.
 Drain the water from the sweet potato & set aside until later in recipe.
 Drain the water from the potato, add the butter, and then mash together.
 Heat a medium size fry pan on a moderate heat. Place the sliced onion and olive oil into the pan and cook for 1 – 2 minutes. Add the cumin, ginger, garlic & curry powder then cook for a further 1 – 2 minutes until onions are soft and spices are fragrant. Place into a large mixing bowl and set aside to cool for 5 min.
 Together with the onion, place the cooked sweet potato, potato mash, peas, tinned chopped tomatoes, coriander, chili flakes, eggs, lemon juice, salt and pepper.

To Assemble:
METHOD
 Pre-heat the oven to 180C.
 Into each pie shell that has been prepared above, place 3/4 cup of the vegetable pie filling.
 Top each of the vegetable pies with 1/2 cup of the reserved rice & quinoa mix and gently flatten out using your hand so it covers the top of each pie.
 Bake pies in the oven for 3o minutes or until golden. Allow to cool for 20 minutes before removing pies from the aluminium cases.
 Serve on a platter and enjoy warm.

NOTE: Pies can be made in advanced and stored in the fridge. To reheat, place in the oven for 10 minutes at 200 degrees or until hot in the centre.

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