Bounce Magazine 78

FOOD & DRINK
APRIL 2019 APRIL | ISSUE 2019 | #78 ISSUE | FOOD #78 & DRINK
Pulse until combined, breaking up any lumps.
Add the parsley and pulse for a few seconds
more until mixed. Bring together in a ball and
tip out onto a lightly floured surface.
2. Roll out the dough to a circle large enough
to line a 22cm deep pie dish. Trim and crimp
the edges; chill for 30 mins.
An Easter favourite...
We’ve given classic homity pie a seasonal
twist, using fresh greens, peas, spring onions,
asparagus and polenta – it’s really easy to
make and full of spring flavours.
Ingredients
• 650g new potatoes
• 240g bag sliced spring greens
• 3 eggs
• 4 tbsp double cream
• 1 tbsp wholegrain mustard
• 250g tub ricotta, drained
• 125g pack asparagus tips
• bunch spring onions, finely sliced
• 100g fresh or frozen peas
• 75g hard cheese
• 3 tbsp ground polenta, almonds or
breadcrumbs
For the pastry
• 500g pack shortcrust pastry, diced
• 75g hard cheese grated
Method
1. To make the pastry, put the shortcrust dough
and cheese in the bowl of a food processor.
55
3. Meanwhile, put the potatoes in a large pan of
water. Bring to the boil, then simmer for 10-15
mins, until tender. Remove from the heat and
drain. Leave to cool, then roughly slice. Preheat
the oven to gas 4, 180°C, fan 160°C. Put a
baking sheet on the middle shelf to heat up.
4. Microwave, steam or boil the spring greens
following the packet instructions, until wilted.
Leave to cool a little, then squeeze out the
excess water. In a mixing bowl, whisk the eggs,
cream, mustard and ricotta until combined;
season. Cut the asparagus in half and set the
spears aside. Dice the stalks into 1cm chunks
and add to the ricotta mixture with the spring
greens, peas, potatoes and most of the spring
onions. Scatter over most of the cheese and
mix well.
5.Line the chilled pastry base with the polenta,
breadcrumbs or almonds. Tip in the filling,
pressing down with the back of a spoon
until tightly packed. Arrange the reserved
asparagus spears on top, then scatter over the
remaining spring onions and cheese. Bake on
the preheated baking sheet for 45 mins, or until
the filling is set and the pastry golden. Leave to
stand for 15 mins before serving.
ADDITIONAL INFORMATION:
Tip: As the pie contains potatoes, serve with
roasted parsnips, buttered carrots and Savoy
cabbage, plus a dollop of wholegrain mustard.
Photo and recipe with thanks to Tesco