Wholemeal Vegetarian Pie with Avocado Filled Prawn Salad

Wholemeal Vegetarian Pie with Avocado Filled Prawn Salad

Posted 2016-09-12 by finyfollow

This is a healthy vegetarian pie which is also delicious. Made with wholemeal flour instead of plain flour, I have added salted cashews and cheeses to add to the flavour as I think it would be a bit bland without these.

The prawns in avocado are delightful and would also make a good salad on their own, and in this instance I have served them in the avocado skin, and sitting on a lettuce leaf.

Preparation Time: 45 minutes plus 1 hour marinating
Cooking Time: 45 minutes
Makes: 4 - 6 servings

For the pie
280 g wholemeal flour
140 g butter
For the filling
250 g broccoli
250 g carrots
60 g salted cashews (or you could use peanuts)
150 g Gouda or Swiss cheese, grated
35 g blue cheese (or just use all Gouda)
3 tbsp cream
Bit of Milk for glaze

For the Avocado
¾ tbsp mayonnaise
0189 tsp rice vinegar
¾ tsp parsley, chopped
Bit of dill
Bit of salt
Bit of onion powder
Bit of pepper
126 g prawns, chopped into small pieces
½ tbsp green olives, sliced (I used Moroccon, from Coles, for extra kick!)
1 tbsp celery, very thinly sliced
½ tsp spring onions (optional)
1 avocado
Bit of paprika
2 lettuce leaves

For the avocado
  • Make this first as it has to marinate for about an hour if possible.

  • Mix the mayonnaise, rice vinegar, parsley, dill, salt, onion powder or flakes, and pepper until smooth.

  • Mix in the prawns, olives, celery, and onion.

  • Allow this to stand for around 1 hour, or it can be more.

  • Just before you are ready to serve the meal, cut the avocados in half lengthwise, and remove the pips, leaving the skin intact.

  • Cut a tiny piece of avocado off the bottom of each half so that they will sit flat.

  • Remove the flesh carefully, reserving a few pieces for garnish, and cutting the rest into small pieces.

  • Mix these cut pieces of avocado into the prawn mixture.

  • Put a lettuce leaf on each plate, add the avocado shell, and fill with the prawn mixture.

  • Sprinkle some paprika on the top and garnish with the reserved pieces of avocado.

  • For the pie
  • Put the flour in a bowl and add the butter until the mixture is like breadcrumbs.

  • Add just enough cold water to make a firm dough.

  • Roll two thirds of this out on to a 20 cm loose based tin (or a flan ring) which has been lined with baking paper, or sprayed with oil.

  • I did not use all the dough as I like the pastry to be very thin, and bring it up the sides.

  • I found this dough made with wholemeal flour to be much "lighter" than white flour, AND healthier.

  • For the filling
  • Preheat the oven to 200°/180° fan forced.

  • Break the broccoli into small florets, and either blanch in boiling water for about 1 or 2 minutes, or put in the microwave till it just starts to get soft.

  • Peel and grate the carrots.

  • Put the broccoli on top of the pastry.

  • Add the carrots and cashews to this.

  • Mix the cream in with the cheeses, crumble the blue cheese, if using, and add some pepper.

  • Put this on top of the vegetables.

  • Roll out the remaining pastry and form a lattice work type top over the pie.

  • Glaze with some milk, and bake for about 40 - 45 minutes or until it feels firm and the pastry is a golden colour. My pastry broke as I was taking it out of the tin as it was too hot, however this does not matter, and if you make this a day ahead if eating at a picnic, is far better.

  • Allow to stand for a few minutes before slicing, and serve with the lettuce and avocado prawn salad.

  • Can be eaten hot or cold, and is great for picnics.

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    227863 - 2023-07-17 10:33:26


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