I received a couple of enquiries regarding the recipe for my grandmother’s Wild Greens Pies. Fortunately my mother makes them as well and here is her recipe:
WILD GREENS PIES
Ingredients for
filling
250 g baby
spinach leaves (cleaned and washed, chopped)
150 g green,
leafy part of silverbeet (=chard, cleaned and washed, chopped)
150 g of leafy
part of mallows (=Malva sylvestris,
cleaned and washed, chopped)
100 g green, tender
leafy part of dock (=Rumex crispus,
cleaned and washed, chopped)
100 g green
tender leafy part of wild fennel (=Foeniculum
vulgare, cleaned and washed, chopped)
1 bunch of
chervil (cleaned and washed, chopped)
1 bunch of
parsley (cleaned and washed, chopped)
5 Spring onions (cleaned
and washed, chopped)
1 tsp dry
mustard powder
Freshly ground
pepper (to taste)
1 to 2
tablespoon salt (to taste)
A little olive
oil to sauté.
Ingredients for
pastry
500 g plain
flour
1 teaspoon salt
3 tablespoons
olive oil
2 tablespoons
lemon juice
1.5 to 2 cups of
water
Olive oil to fry
Method
Heat a little
olive oil in a saucepan and sauté the Spring onions. Add the chopped greens and
stir through to coat thoroughly with oil. Cook well until the greens are
tender. Add the mustard, salt and pepper, and remove from heat. Leave to cool
and strain for a few hours in a colander lined with muslin. Discard juices.
Mix the flour
and salt and add the olive oil and lemon juice, mixing thoroughly. Add enough
of the water to make a firm but yielding pastry. Knead well and then lay aside
in a cool place for 30-40 minutes to rest.
When ready to
make the little pies, take some pastry and roll out a very thin sheet a couple
of millimetres thick (you may use some corn flour to prevent the pastry
sticking). Use a round pastry cutter (8-10 cm diameter) to cut rounds. Fill
each round with a heaped teaspoonful of the greens mixture in one half and fold
the other half over the filling to make a semicircular little parcel. Use a
fork to press the two layers of dough around the filling to seal and decorate
the pie. Fry both sides in hot oil until golden brown, and then drain on absorbent
kitchen towel. They may be eaten hot or cold.
You may freeze
the uncooked pies and fry them unthawed on a later date (ensure the flame is
medium rather than high if frying the frozen pies).
This post is part of the Food Friday meme.
This post is part of the Food Friday meme.
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