Growing up in South Australia, Balfour’s
Traditional Pasties were the alternative to eating a Balfour’s
Meat Pie. I can still close my eyes and reminisce biting into steaming hot vegetables encased in D-shaped, golden coloured, flaky pastry that just seemed to melt in your mouth. Balfour’s
Pies and Pasties defined Adelaide and the Balfour’s
brand has always held unofficial iconic status for South Australians.
My home-made Vegetable Strudel Pie pays homage to my youth and to Balfour’s
Pies and Pasties.
This Vegetable Strudel Pie does place more emphasis on the vegetables and less on the pastry and is accompanied with a liberal swirl of Eggplant Dip
instead of tomato sauce. It tastes deliciously wicked either hot or cold which makes this a pie that can be enjoyed all year round.
Vegetable Strudel Pie pays homage to the writer's youth and to Balfour's Pies and Pasties.
: 10 minutes
: 30 minutes
: 4-6 main serves
1 Small Sweet Potato
1 Cup Peas
1 Cup Brown Rice
1 Teaspoon Turmeric
1 Teaspoon Fennel Seeds
2 Sheets Puff Pastry
Salt and Pepper to taste
Pomegranate Seeds and Dill to Garnish
Cook the brown rice and vegetables; combine with spices and salt and pepper to taste.
Bake the Vegetable Strudel Pie for 20 minutes or until the pastry has turned golden in colour and the pastry is flaky and has risen slightly.
Copyright 2012,2013,2014 On Topic Media PTY LTD. ABN 18113479226.