We fairly recently got three new young ‘uns. I imagine them as the young things that old gramps yells at.
And finally, there are the three old hens that play bridge and golf, drink tea, and giggle about the silly things they did as young ‘uns.
Oh, and how could I forget: the dog plays the annoying, needy neighbour that never stops playing doof-doof music and asking you for coffee and sugar. And also apparently might eat you… didn’t see that plot twist coming, did you?
Every now and again, our big old hens decide to become egg-producing machines, and we end up with three-dozen eggs or so in the fridge. We um-and-ah about what to use them in, and nearly always come up with this roast veggie filo pie.
This dish has such potential to be 100% local. Just about any vegetable works in it, so whatever is in season/the garden at the moment can be used, the eggs travel a good 50m from the chooks to the kitchen, and if we had a goat/cow/sheep as I wished we did, we could make the dairy products ourselves! That last one is a bit of a stretch I’ll admit, but as far as main meals go, this one scores pretty highly on the I-grew/collected-it-myself ingredients ratio.
I love foods from all over the world, and I love travelling even more, but there will always be something special about food that is truly home-made.
This recipe originally comes from Coles supermarket monthly magazine, and we have adapted it to our tastes.
ROAST VEGETABLE FILO PIE
PREP 20 MINS
COOK 1 HOUR 5 MINS
½ butternut pumpkin, chopped into 1cm cubes
7 button mushroom, sliced
1 red capsicum, sliced into strips
200g broccoli, cut into florets
10 cherry tomatoes, halved
1 leek, thinly sliced
(these are the veggies I like best. Zucchini, eggplant, potato, corn, etc. would also work)
2 garlic cloves, crushed
2 tbsp olive oil + extra to brush pastry
6 sheets filo pastry
200ml cooking cream
4 eggs, lightly beaten
Preheat oven to 2000C. Place pumpkin in a large baking dish, dust with cumin. Bake for 20 minutes, or until tender. Toss all vegetables together in baking dish with garlic and olive oil. Roast for a further 10 – 15 minutes, or until all vegetables are as tender as you like them. Leave to cool.
Separate the sheets of pastry and brush each with a small amount of olive oil. Line an overproof pan with baking paper, then the pastry. The pan should be approximately 5 x 16 x 23cm (~10 cup capacity).
Spoon vegetables into pan, and crumble the feta over the top. Combine cream and eggs, them pour over the vegetables.
Bake for 35 minutes, or until the centre is cooked and the pastry is golden.
Serve with a fresh garden salad.
If you guys have any recipe ideas for when your fridge is looking like the egg shelves of the supermarket, please feel free to share them in the comments!