ABC News Breakfast 30 May 2022

 

Pie-town Population: YOU!
EASY AS PIE
Pies don’t have to mean making your own pastry and slaving away – they can often be quite simple indeed. Here are 3 ways you can take shortcuts to make pies that are still completely delicious. 
Watch the full segment here!
Watch the full segment here!

Giant Golubetz

Serves 4 If you enjoy playing with “pies”, reducing food waste, and getting maximum veg in, then you’ll love this version of Cook for Ukraine co-founder and cookbook author Alissa Timoshkina’s Giant Golubetz. The origin of the word means “pigeon”, or “little pigeons”, when the dish is in full flight as cabbage rolls. Think of the cabbage as the pie casing, enveloping whatever leftover rice/grains and veg you have in the fridge. Use the large outer cabbage leaves that usually end up in the compost, or smaller ones layered to create a cosy wrap for the veg-splosion within. This is gluten-free and vego friendly. Use plant-based yoghurt and it’s vegan!

Ingredients
  

  • 8-10 outer/larger cabbage leaves
  • Salt and black pepper
  • 1 tbsp olive oil plus extra for greasing
  • 1 brown onion diced
  • 1-2 carrots grated
  • 1 sweet potato grated
  • 250 g button mushrooms roughly chopped
  • 3-4 garlic cloves finely chopped
  • 1 tsp smoked paprika
  • 1 tsp porcini powder optional but excellent
  • 1/2 tablespoon brown sugar
  • ¼ tsp ground nutmeg
  • 250 g cooked rice quinoa, barley or buckwheat
  • 2 tbsp tomato puree
  • 1 bunch dill stalks finely chopped, fronds picked and roughly chopped.
  • 1-2 tbsp sour cream see tips
  • 125 ml natural yoghurt
  • Salt & pepper to taste

Instructions

  • Preheat oven to 200C (180C fan)
  • Bring a large pot of salted water to the boil. Blanch the cabbage leaves until soft and translucent, then carefully lift out and pop onto kitchen towel to drain. Line the leaves across the base and sides of an oiled, heavy-based, 20cm spring-form cake tin so that they’re overlapping and overhanging.
  • Make the filling by gently sautéing the onion, carrot, sweet potato, and mushrooms in a tablespoon of olive oil for 10 minutes, until they begin to sweat and caramelise. Stir in the garlic, smoked paprika, nutmeg, porcini (if using), brown sugar and dill stalks, cook for a few minutes, then add the cooked rice/grain, the tomato puree and two tablespoons of water. Stir together until everything is uniformly coated and lush. Taste and correct for seasoning.
  • Transfer the filling into the cabbage-lined springform tin, then use the remaining cabbage leaves to make a lid, tucking them in around the edges to create a seal. Drizzle with a little more oil on top and a sprinkle of salt flakes. Bake uncovered for 20-30 minutes until the leaves crisp up on top.
  • Meanwhile, mix up the yoghurt with the sour cream, half of the chopped dill fronds, and enough salt & pepper to taste.
  • Allow the pie to cool slightly, then pop the springform and transfer to a serving platter. Serve drizzled with some dill yoghurt.

Notes

Tips:
You can use whatever leftover roast veg you have through this pie – from pumpkin to capsicum to sweet potato bits. If the veg is raw, grate it to speed up cooking time.
You’re welcome to serve with a side of natural yoghurt and skip the sour cream if you need to go out to the shops to buy some.

Cauli Pot Pies

Makes 6 pies (or 1 big one!) If your household hungers for pot pies, then why not switch the fish or chicken for cauliflower! This cheesy cauli version is full of flavour, with a silky filling to juxtapose against the flaky shop-bought puff pastry. These will last for up to a week in the fridge or frozen to maximise storage time, then reheat up a treat!

Ingredients
  

  • 1 large cauliflower approx. 850g, cut into florets
  • 2 tsp curry powder
  • ¼ cup olive oil
  • 100 g salted butter
  • 100 g plain flour
  • 1 L of milk warmed
  • 200 g grated cheddar
  • 50 g grated parmesan
  • 1 tsp sweet or smoky paprika
  • 1 tbsp mustard see tips
  • 2 tsp salt
  • 2 tsp pepper
  • 1 sheet all-butter puff pastry
  • 1 egg beaten

Instructions

  • Preheat oven to 200C (180C fan-forced)
  • Pop cauliflower florets into a big mixing bowl. Add oil, curry powder, 1 tsp of salt and 1 of pepper and toss through to combine. Transfer to a baking tray and whack into the oven for about 20 minutes, until softened.
  • Meanwhile, make the bechamel sauce. Melt butter in a medium-sized saucepan over a medium heat. Once melted, add in the flour and use a whisk to combine. Cook for 2 minutes, stirring regularly, especially into the corners, until the mix cooks through but doesn’t brown.
  • Slowly add the warmed milk to avoid a lumpy bech, stirring constantly. Simmer, while intermittently whisking, until the bechamel thickens. This will take about 5-10 minutes to reach your desired consistency of craft glue (sorry!). Once thickened, add in both cheeses, paprika, mustard of choice and the remaining seasoning. Whisk to combine.
  • Once cauliflower and bechamel are ready, stir together to make the pie filling. Taste and correct for seasoning.
  • If making individual pot pies, grab 6 tins, otherwise grab a pie dish deep enough to fit the filling. Fill the tins with the mixture and top with pastry. If the mix is quite warm, you’ll need to work quickly as the pastry will start to melt. Score a cross in the middle (or slash several diagonal lines across the big pie if that’s the way you’ve gone) to help release steam. Whisk your egg and brush the top of the pastry for a golden gloss.
  • Reheat oven to 200C (180C fan). Place pies on baking tray in case of spillage and pop in the oven for around 25 minutes or until the tops are golden brown.

Notes

Tips:
The cauli stalk can also be chopped into bite-sized bits and cooked alongside the florets, especially if the cauli is smaller. If the stalk is especially woody, use a peeler to shave the outer layer off to expose the sweet heart.
Any mustard you have in the fridge will do. Hot English, Dijon or seeded are my picks, but you do you.

Pear & Vanilla Tarte Tatin

Serves 4-6 If there’s one dessert I can’t go past on a menu, it’s this. The flake of the pastry, the tenderness of the fruit, the buttery caramel. What’s not to love? It’s also the kind of bake that looks like you’ve put in far more effort than you have – where the juice is absolutely worth the squeeze.

Ingredients
  

  • 4 firm pears peeled halved and cored (see tips)
  • 1 sheet all-butter puff pastry thawed
  • 100 g sugar
  • 70 g salted butter room temp.
  • 1 vanilla bean split and deseeder
  • Cream/ice-cream to serve whichever tickles your fancy

Instructions

  • Pre-heat the oven to 200C (180C Fan)
  • Peel and core the pears, cut the vanilla bean in half, scrape out seeds and put aside.
  • Cut the sheet of pastry a little bigger than the size of your pan, then pop back in the fridge to stay chilled. Freeze the remaining scraps for later, or glaze with a little egg-wash, sprinkle with sugar and cinnamon and bake until golden for little chef-snack bickies.
  • Grab a 20-25cm cast iron or heavy stainless-steel pan – something that can go in the oven and is easy enough to flip.
  • Evenly sprinkle the sugar across the pan and place on a low heat. Cook gently and watch as it starts to caramelise (2-3 mins). There is no need to stir, just swirl the pan around to evenly melt. Once sugar has melted and started turning brown, add the butter in cubes and swirl the pan to incorporate together. Take off the heat. Add in the vanilla seeds and bean.
  • Arrange the pears cheek-side down, in the pan with the caramel.
  • Grab your pastry and, working quickly, place it over the pears, ensuring you tuck in the edges to cuddle the pears. Score the top 2-3 times to help release steam while cooking.
  • Pop the lot in the oven for 20-25 minutes or until the pastry is very golden brown on top.
  • Remove from the oven, let it sit for a couple of minutes. Shake the pan, place a plate over and flip decisively to invert the tart. Be careful of the hot caramel, it can easily spill out the side – you might like to pop a tea-towel on your palm to protect delicate wrists and thumbs.
  • Serve immediately with cream or ice-cream.

Notes

Tips:
I like a corrella, bosc or Williams pear for this recipe – anything that’s firm and will hold up to peeling and baking, really.
This can be made with apple slices (pink lady or granny smith are the gold standard), rhubarb, cooked quince – even pineapple slices.
Take the caramel as dark as you dare – and feel free to add an extra pinch of sugar if you’re a fan of salted caramel, too.