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Vegetable Strudel Pie

by Annalisa Brown (follow)
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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.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 4-6 main serves

2 Parsnips
1 Potato
1 Carrot
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
Poppy Seeds

Pomegranate Seeds and Dill to Garnish

Bring a saucepan of water to the boil and add the brown rice. Cook the rice until tender.

While rice is cooking, dice the vegetables. Bring a second saucepan of water to the boil and add the vegetables and cook until tender.

Thaw out the sheets of puff pastry.

Drain the rice and vegetables then combine in a large bowl. Add the spices and salt and pepper to taste.

Cook the brown rice and vegetables; combine with spices and salt and pepper to taste.

Pre heat an oven to 180°C.

Line the edge of one puff pastry sheet with a half the vegetable filling and roll into a strudel. Pinch the ends of the strudel together to make a pie. Repeat with the other pastry sheet and the remaining filling.

Sprinkle the tops of the strudel pies with poppy seeds.

Place the Vegetable Strudel Pies into the oven and bake for 15-20 minutes or until the pastry has turned golden in colour and has risen slightly.

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.

Serve the Vegetable Strudel Pie on top of a large swirl of Eggplant Dip. Then garnish with some pomegranate seeds and dill.

#Low Fat
#Gluten Free
#Dairy Free
#Pie Competition
#Clean Eating
#Puff Pastry
#Make Ahead
#Picnic Food
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