Rainbow Picnic Pie
Ingredients
Instructions
- 3 puff pastry
- 450 g Pumpkin flesh
1 large onion - 600 g Potatoes
- 300 g Cooked beetroot
- 2 tbsp. breadcrumbs
- 200 g Feta
- 150 g Frozen peas
- 10 Eggs
- 5 sprigs of parsley
- 5 sprigs of mint
- 2 tbsp. tablespoons Sesame seeds
- 1 tbsp. tablespoons olive oil
- Salt
- Pepper
- Cut the pumpkin flesh into pieces. Steam them for ten minutes. Cut your pieces into thin slices.
- Peel the potatoes then pass them through a mandoline to make even slices.
- Immerse your potato slices in a saucepan filled with boiling salted water and cook for 8 minutes. Drain them.
- Remove the first skin from your onion and slice it. Fry your onion in the oil with a little salt over low heat for 10 minutes, taking care to stir regularly.
- Immerse your frozen peas in a saucepan filled with salted boiling water and cook them for 5 minutes. Refresh them immediately and then drain them.
- Cut the beet into slices.
- Strip then chop the mint and parsley.
- In a salad bowl, mix the peas with the crumbled feta, herbs, salt and pepper.
- Line a large rectangular mold with high sides with parchment paper.
- Layer 2 puff pastry sheets and roll them out to match the size of your mold, edges included. Place your dough in your mold.
- Prick it with a fork. Sprinkle the surface with breadcrumbs.
- In a bowl, whisk your eggs with a little salt and pepper.
- Assemble your pie with a layer of beetroot slices, a layer of pumpkin slices, the pan-fried onions, the feta/peas/herbs mixture and the potato slices.
- Wet the beaten egg mixture.
- Cover the whole thing with your third puff pastry. Trim and seal the edges. Brush the pastry with the beaten egg. Make a fireplace. Sprinkle the surface with sesame seeds.
- Bake at 180°C for 1 hour 20 minutes. Cover with aluminum foil during cooking to prevent excessive browning.
- Leave to cool slightly before unmolding and slicing.
Rainbow Picnic Pie
Today we offer you the following recipe: Rainbow Picnic Pie
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Rainbow Picnic Pie Recipe – Rainbow Picnic Pie Recipes
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