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Corsican Pie cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you quickly, you may make it in simple actions. You may make it for friends or family events, and it could be displayed at many established functions possibly. I am certain you will see lots of people who just like the Corsican Pie dishes which you make.
Alright, don’t linger, let’s approach this corsican pie menu with 15 substances which are surely easy to receive, and we have to process them at the very least through 6 actions. You should shell out a while on this, so the resulting food could be perfect.
Ingredients Corsican Pie:
- Get 1/2 - small red onion, finely sliced
- Give 4 sticks - celery, finely chopped
- Get 200 g roughly chopped green leaves of your choice - i used kale, spinach and rocket, but it really doesn't matter
- Get 1 clove for garlic, finely sliced
- Take 4 tbsp of chopped herbs - again, it's your choice but i used coriander and some sprigs of mint
- Prepare 2 tsp fresh sage, chopped
- Take 2 tbls of evoo
- Make ready 75 g for feta cheese
- Give 100 g goat's cheese
- You need 50 g Pecorino cheese
- Take 15 g for pine nuts, lightly toasted/ dry fried
- Give - zest of one lemon plus the juice
- You need 2 sheets of puff pastry
- Require for green veg such as courgette (finely sliced with a potato peeler) and asparagus (cut length-way in half)
- Make ready of s&p
Corsican Pie step by step:
- Large frying pan on medium heat with oil, and saute onion, celery, leafy greens, garlic, and all herbs. Stir continuously until all wilted and softened completely - about 15 minutes
- Take off the heat and stir through the feta, Pecorino, pine nuts, lemon zest and juice and season well.
- Preheat oven to 220C/ 430F. With your pastry you want to make a pizza size circle - about 30 cms diameter. I put one sheet on a circular pizza tray and cut up the second piece to stick around it until the tray was covered. it looks a bit messy but who cares, it will taste great!
- Spread the cooled filling around the pastry, leaving a 3cm/ 1 inch edge all the way around. Then dot over the goat's cheese in chunks. Next add the strips of asparagus and curl up the strips of courgette to dot about the place too.
- Fold up the sides over the top and pinch as you go so they stay in place. Drizzle over some evoo and refrigerate for 10 minutes
- Bake in the centre of the over for 30 minutes or until the pastry is golden and cooked through. Serve warm or at room temperature. Goes well with a glass of dry white wine but you may want a simple mixed tomato salad too!
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