I’m in a fiffy faffy mood today so that means I need a pie with pizzaz! Like all my pies, it’s speedy to make but by taking a little more time over the topping presentation you’ll get the wow factor to seriously impress your fellow munchers!
I’ve got a serious thing at the moment about wanting to chop vegetables up in lots of different ways. It’s true, how you prepare vegetables really does change the way they taste. Don’t even get me started on the excitement of finding a new gadget for cutting vegetables. From spiralizers and julienne peelers to mandolins and waffle graters, there’s a treasure trove of gadgets out there for the cooking enthusiast. I promise to do another post soon on my trusty favourites and those still on my bucket list to try but today I’m focussing on vegetable ribbons and using them as the centrepiece of this special pie.
Simple to make using a vegetable peeler. Personally, I’m a big fan of the one from OXO as it’s got a great grip and glides through the vegetables. There’s nothing worse than a cheap flimsy peeler that gets stuck every time you’re halfway through a slice… gah that drives me nuts but there are lots of really good ones out there. If you don’t have one already, I find you get what you pay for so I recommend you spend an extra few pounds and get a decent one that won’t cause you to want to pull your hair out with every slice! You’ve got lots lots of ribbons to make remember!
Ribbons can be made from all sorts of vegetables, my favourites include courgettes, carrots, cucumber and squash but keep your eyes out for more unusual varieties of rainbow carrots, Mooli (white radish) and marrows. Dehydrated, they make amazing vegetable crisps or roasted, they’re great on top of soups and salad.
So today, i’m using basic courgette ribbons, twisting them round my fingers and presenting them in a beef crusted pie. Let your creative imagination run wild. I went for the ‘pretty’ look but you could have real fun and twist them into the initial of your partner or diagonal lines. Have fun with it.
Serves 4 (using a 20 inch sandwich tin)
- 350gm lamb mince
- 1 garlic clove
- 1/2 small red onion
- 8 mint leaves
- Small handful fresh parsley, chopped
- 1 tablespoon olive oil
- Salt and pepper
- Handful of sweet cherry tomatoes
- 1 courgette
- 1 red onion
- 3 eggs
- Salt and pepper
Preheat the oven to 190C. Grease a sandwich tin with a little olive oil.
Prepare the base by finely dicing the onion, garlic, mint and parsley. Add to the mince along with the seasoning and olive oil. Mix well.
Press the mixture along the tin base and up the sides to make a crust about 1.5cm high. Par bake in the oven for 10 minutes.
Remove the juices and pace to one side whilst you get cracking with the filling.
To make the courgette ribbons, use a vegetable peeler and slice from the top to the bottom of the courgette in one clean movement. Keep turning the courgette round so you’re using the outer layers. Once you get to the middle it can get a bit soft so you may need to discard this part.
Slice the baby tomatoes in half and the onion into thin wedges. Now for the fun part… you’re ready to assemble.
Take a courgette ribbon and twist round your finger until you get a tight swirl. Arrange in the pie tin. Create what ever pattern you like with the tomatoes, onions and courgette swirls. It’s best to use a small courgette for the ribbons so they don’t protrude too much over the top of the pie. If you find they are too tall you can always trim the swirls down to size.
Whisk the eggs, season with salt and pepper and pour onto the filling.
Bake in the oven for about 20minutes until the eggs are set.
Pretty, tasty and healthy.
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