Vegetable & Quinoa Crust Pie Recipe
Vegetable & Quinoa Crust Pie:
This recipe serves 6.
Quinoa Crust Pie:
1 cup brown rice
1 cup quinoa
1 cup shaved parmesan cheese
½ bunch parsley
6 aluminium pies cases
Pre-heat the oven to 180C.
Place the brown rice into a microwave safe container and add 4 cups of hot water. Microwave the rice for 15 minutes, or until the rice is cooked and fluffy. Set aside.
Place the quinoa into another microwave safe container and add 3 cups of hot water. Microwave for 20 minutes or until cooked.
Once cooked, mix together the cooked rice and quinoa in a large food safe bowl, then set aside to cool for 15 – 20 minutes.
Once cooled, add the parmesan cheese, eggs and chopped parsley to the mix. Combine all ingredients together.
Place the aluminium pie cases on a tray. Spray each case lightly with oil.
Place 1/2 cup of the rice & quinoa mixture into each pie case. Use your hand to press the mixture around & up to the rim of the cases to create a pie shell. Reserve the remainder of the rice & quinoa mix in an airtight container in the fridge for pie topping later in recipe.
Bake the pie cases in the oven at 180C for 30 minutes then allow to cool on the bench for 15 minutes before adding the filling.
NOTE: The rice and quinoa needs to be cooked well to ensure the base mixture sticks together. Cooked rice and quinoa mixture must be kept refrigerated & baked before consumption.
Vegetable Pie Filling:
220g potatoes (peeled, washed and 2cm dice)
250g sweet potato (peeled, washed and 2cm dice)
1 tbsp. butter
½ onion (peeled and sliced)
1 tsp. olive oil
1 tsp. cumin
½ tsp. crushed ginger
½ tsp. crushed garlic
1 tbsp. curry powder
1 cup frozen peas
200g tinned chopped tomatoes
¼ bunch coriander (finelychopped)
½ tsp. chili flakes
½ lemon (juiced)
1 tbsp. salt
½ tsp. pepper
Place the potato and sweet potato into a microwave safe container.
Add 2 cups of hot water then microwave for 10 minutes or until cooked.
Drain the water from the sweet potato & set aside until later in recipe.
Drain the water from the potato, add the butter, and then mash together.
Heat a medium size fry pan on a moderate heat. Place the sliced onion and olive oil into the pan and cook for 1 – 2 minutes. Add the cumin, ginger, garlic & curry powder then cook for a further 1 – 2 minutes until onions are soft and spices are fragrant. Place into a large mixing bowl and set aside to cool for 5 min.
Together with the onion, place the cooked sweet potato, potato mash, peas, tinned chopped tomatoes, coriander, chili flakes, eggs, lemon juice, salt and pepper.
Pre-heat the oven to 180C.
Into each pie shell that has been prepared above, place 3/4 cup of the vegetable pie filling.
Top each of the vegetable pies with 1/2 cup of the reserved rice & quinoa mix and gently flatten out using your hand so it covers the top of each pie.
Bake pies in the oven for 3o minutes or until golden. Allow to cool for 20 minutes before removing pies from the aluminium cases.
Serve on a platter and enjoy warm.
NOTE: Pies can be made in advanced and stored in the fridge. To reheat, place in the oven for 10 minutes at 200 degrees or until hot in the centre.