HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


the appetizer:

Learn pie-making, from basic to advanced, in Pie by Angela Boggiano, including recipes for Vegetable and Rice Picnic Pie; Eccles Cakes; and Apple Pie with Cheese Pastry.

I Love Desserts

 

Vegetable and Rice Picnic Pie

Serves 4-6

Vegetable and Rice Picnic Pie

 

This was a pie my mother used to make regularly for snacks, school lunch boxes or for picnics. Rice cakes, or torta as they are known in Italy, are found with a multitude of flavorings, including ham, cheese, herbs, and vegetables. The uncooked rice cooks perfectly inside the pastry crust, giving a tasty, creamy filling that is sturdy enough to travel and to eat on the go.

for the pastry

  • 10oz/300g plain flour
  • Pinch salt
  • 2/3 cup/ 150ml water
  • 1 tsp olive oil
  • 2 tbsp milk, to glaze
  • beaten egg, to glaze

for the filling

  • 1 lb/50g spinach
  • 10oz/300g zucchini, thinly sliced
  • 1 onion, thinly sliced
  • 1/2 cup/100g risotto rice
  • 1/2 cup/50g grated Parmesan cheese
  • 2 eggs, beaten
  • 1 tsp sea salt
  • Salt and ground black pepper

Pastry Dough

To make the pastry, put the flour and salt in a bowl, then stir in the water and oil to make a smooth, firm dough. Cover with a damp cloth and leave to rest for at least 10 minutes.

Preheat the oven to 350 degrees F.

Wash the spinach well and place in a large saucepan with just the water that clings to its leaves.

Cook for 5 minutes until wilted completely. Leave to cool, then squeeze out any excess water and chop roughly.

In a large bowl, mix the spinach, zucchini, onion, rice, Parmesan, eggs, and a little salt and pepper.

Halve the pastry and rollout each piece until it is 1/4in/5mm thick. Use one half to line an oiled 8 x 12in/20 x 30cm jelly roll pan. Spoon in the filling, then cover with the remaining pastry. Trim the edges and press well together to seal.

To glaze, mix the milk and beaten egg and brush this on the pie lid, then sprinkle with salt. Bake for 40 minutes until golden brown. Serve warm or cold, cut into squares.

 
  • from:
    Pie
  • by Angela Boggiano
  • Mitchell Beazley/An imprint of Octopus Books 2009
  • $16.99/$18.99 in Canada; 192 pages with full-color photographs throughout
  • ISBN: 184533499X
  • ISBN-13: 9781845334994
  • Recipe reprinted by permission.

Buy Pie

 

Pie

 
 
Kitchen Gypsy

 

This page created July 2009


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.