Open Savoury Pies with Beetroot Salad

Open Savoury Pies with Beetroot Salad

Posted 2017-04-14 by finyfollow

These are pies or puffs which have pastry on the bottom ONLY. I would normally make my own pastry however I was in a hurry this day, so I used a bought one.

These pastries could be made smaller for party food, hot or cold.

The flavours of ricotta, mushrooms, and bacon worked very well together and I teamed this with a beetroot salad.

I have made my own beetroot, however you could use tinned beetroot if you prefer.

Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes (if cooking your own beetroot)
Serves: 2

For the pies
½ bunch English spinach
200 g ricotta
30 g Parmesan, grated
2 mushrooms (I used field mushrooms)
Small egg, lightly beaten
4 shortcut bacon rashers, chopped
Small shallot, sliced thinly
Garlic clove, crushed
1 sheet frozen Puff Pastry, thawed
½ eggplant, sliced
For beetroot salad
1½ medium beetroots
About 10 g butter
½ onion
½ caraway seeds
½ tbsp apple cider vinegar
1 tbsp sour cream
1 tbsp chives (optional)

For the pie
  • Grill the eggplant with a bit of oil under a grill till it gets soft and is cooked.

  • Preheat the oven to 220°/200° fan forced. Put some baking paper on a tray.

  • Trim the stalks off the English spinach and blanch it for a minute or so in boiling water. Drain, and when cool enough, squeeze out all the water.

  • Heat a bit of oil in a frying pan and cook the bacon pieces, onion and garlic for about 5 minutes, or to your liking.

  • Combine the spinach with the ricotta, Parmesan, chopped mushrooms and the egg, and add salt and pepper to taste.

  • Stir the bacon mixture into the ricotta mixture.

  • Cut the pastry sheet into four pieces, and I rolled mine out a bit to make the pastry a bit thinner.

  • Put them on the baking tray, and lay one or two pieces of eggplant on each one.

  • Add the ricotta /spinach mixture on top, leaving about 2 cm around the edges.

  • Fold the edge uncovered pastry up around the filling.

  • Brush the pastry with some milk and bake them for about 12 - 15 minutes or until they are starting to go brown.

  • For beetroot salad
  • Cook the beetroot in water for about 45 minutes or until tender.

  • When they are cooked, pour the water into a Tupperware or similar, and let the beetroot cool.

  • When it is cool enough to handle, top and tail it, and peel off the skin, and discard.

  • Using only that amount required for this recipe, grate, or chop finely into very small pieces.

  • Melt the butter over a medium heat and cook the onion and caraway seeds.

  • Cook for about five minutes or till the onion is soft.

  • Add the beetroot, vinegar and sour cream.

  • Cook for another five minutes.

  • Add some salt and pepper to taste.

  • Serve as a side to the pies.

  • I had some of the spinach mixture left over and I ate this for lunch the next day.

  • Note
  • Make a whole bunch of beetroot and slice the balance into the reserved liquid, add some vinegar and use in sandwiches or with a main meal - they last for ages in the fridge.

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    228466 - 2023-07-17 10:40:47


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