Easter Spring Pie
Ian's mum says we don’t do enough pies on this channel, so Shirly this is for you. Our spring feta and caramelised veg pie needs to be the centrepiece of your Easter table this Easter weekend. It’s light and creamy with a fresh zing and is spring comfort food at its finest.
Serves
Ingredients
For the Pastry
<item-todo-done>2 tbsp plain flour<item-todo-done><item-todo-done>500g plant-based shortcrust pastry<item-todo-done>
For the Base
<item-todo-done> olive oil<item-todo-done><item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done>2 leeks<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>1 tsp fennel seeds<item-todo-done><item-todo-done>1 tsp dried oregano<item-todo-done><item-todo-done>¼ tsp chilli flakes<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>100g spinach<item-todo-done><item-todo-done>20g basil<item-todo-done><item-todo-done>100g plant-based parmesan<item-todo-done>
For the Filling
<item-todo-done>2 packs of silken tofu<item-todo-done><item-todo-done>100ml plant-based cream<item-todo-done><item-todo-done>1 tsp Dijon mustard<item-todo-done><item-todo-done>2 tbsp corn flour<item-todo-done><item-todo-done>3 tbsp nutritional yeast<item-todo-done><item-todo-done>¼ tsp turmeric<item-todo-done><item-todo-done>1 lemon - zest and juice<item-todo-done>
For the Topping
<item-todo-done>100g good quality plant-based burrata<item-todo-done><item-todo-done>125g asparagus<item-todo-done><item-todo-done> fresh basil - for garnish<item-todo-done>
Before you start
Preheat oven to 180*C | Pie Dish | Frying Pan | Blender | Garlic crusher or microplane | Jug
Make and bake the pie case
- Lightly dust a surface with the flour and roll out the pastry to a 30cm wide circle
- Grease the dish with plant-based butter
- Press the pastry into the pie dish
- Trim and crimp the edges
- Chill in the fridge for 30 minutes
- Line the pastry with baking parchment and fill with baking beans or rice
- Bake in the oven for 18 minutes until pale golden and cooked through
- Remove the baking parchment and beans and return to the oven for 5 mins
Prepare and cook the veg
- Cut the leek in half and slice into half moons
- Crush the garlic
- Finely slice the spring onion
- Finely slice the basil, reserving a few leaves to garnish
- Heat a frying pan over a medium heat
- Add a drizzle of olive oil and the butter and cook the leeks until softened and caramelised
- Add the garlic and spices and cook for a few minutes
- Add the basil, spring onion and spinach until cooked then take off the heat and leave to cool slightly
- Season with salt and pepper
Prepare the Filling
- Zest and juice the lemon
- Grate the cheese
- Place the filling ingredients in a blender and blend until smooth
- Add salt and pepper to taste
- Transfer to a jug and stir through the cheese
Assemble the Pie
- Transfer the veg to the pie crust and pour over the filling
- Spoon over the burrata and top with the asparagus
- Place in the oven for 40 minutes until set with a slight wobble
Finish and serve
- Remove the tin from the oven and leave to cool completely
- Drizzle with extra virgin olive oil, top with basil leaves and extra chili flakes to serve