Picnic Pie
Dust off your picnic basket, it’s time to head outside and enjoy the warmer weather. Head to your favourite spot, or go exploring and find a new one and take along our Picnic Pie so you have something delicious to eat. You can make it ahead of time and store it in the fridge for two days.
How long will it take?
2 hours
What’s the serving size?
Serves 6
What do I need?
- 350g shortcrust pastry
- Flour for dusting
- 350g butternut pumpkin, chopped into chunks
- 1 red onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper
- 250g baby spinach
- 250g ricotta
- 25g parmesan, grated
- 65g basil pesto
- Zest of 1 lemon
- 3 roasted capsicum from the Deli, drained and sliced
- 1 egg, beaten
How do I make it?
- Preheat oven to 200C.
- Add pumpkin, onion and garlic to a roasting dish, drizzle with olive oil and season with salt and pepper. Cook for 30 minutes or until tender. Set aside to cool.
- Roll out 250g of the pastry on a lightly floured surface to a 33 centimetre circle. Lightly grease the base and sides of an 18 centimetre springform cake tin. Place pastry in the tin, pressing it into the sides and base and leaving a 1 centimetre overhang. Prick the base with a fork and put in the fridge to chill for 30 minutes.
- Boil the kettle and place spinach in a large bowl. Cover with boiling water and leave to wilt. Drain and rinse under cold water, squeezing out as much water as possible. Return to the bowl and add ricotta, parmesan, pesto and lemon zest. Mix well.
- Preheat oven to 190C. Remove chilled pastry from the fridge and arrange pumpkin and onion over the base. Add spinach mixture and then the roasted capsicum, creating layers.
- Roll out remaining pastry on a lightly floured surface to a 20 centimetre circle. Lay circle on top of pie and press edges together to seal. Trim excess pastry and use your fingers to crimp. Brush top of pie with beaten egg and cut a cross in the top of the pie to allow steam to escape during cooking.
- Place springform pan on a lined baking tray and cook for 1 hour or until the pastry is golden. Leave to cool completely before releasing from the springform pan.
