Mediterranean Pie
2018-02-04 15:03:41
Serves 10
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Ingredients
- PASTRY
- 3 cups unbleached white flour
- 1 tsp salt
- 3/4 cup unsalted butter, cold
- 2 eggs
- 1/4 cup olive oil
- 1/3 cup ice water
- POTATO FILLING
- 2 lbs baking potatoes, peeled and quartered
- 4 cloves garlic, peeled but left whole
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup grated Parmigiano Reggiano
- 2 tbsp butter
- SWISS CHARD FILLING
- 2 tbsp olive oil
- 4 ounces pancetta or bacon, diced
- 2 onions chopped
- 2 cloves garlic, finely chopped
- Pinch hot red pepper flakes
- 3 lbs Swiss Chard, Rapini or Spinach chopped
- 1/4 tsp freshly grated nutmeg
- Salt and pepper to taste
- 2 eggs
- 1 tbsp Dijon mustard
- 4 red peppers, roasted and cut in strips
- 3 cups grated cheddar or Swiss cheese
- 1 egg, beaten
Instructions
- For the pastry, combine flour with salt. Cut in butter until it is in tiny bits. Combine eggs with olive oil and water. Pour mixture over flour and gather together into a ball. Divide dough into 2/3 and 1/3 pieces. Wrap and refrigerate.
- Cook potatoes and peeled garlic in boiling salted water until tender 20-30 minutes. Drain well. Mash by riding potatoes to putting through a food mill. Heat milk and beat into potatoes with salt, pepper and cheese. Beat in butter.
- For the Swiss Chard filling heat oil in a large deep skillet. Add pancetta and cook until crisp. Add onions, garlic and hot peppers and cook until fragrant. Add Swiss Chard and cook until wilted. Add nutmeg, salt and pepper. Cook, covered about 10 minutes. Cook uncovered until any liquid evaporates. Cool. Season to taste. Beat eggs and stir into Chard mixture.
- To assemble roll out larger ball of drough to a circle about 14". Drape into a 9"/24cm springform pan. Roll out second ball into an 11" circle and cut out steam slits. Spread bottom of pastry tin the pan with mustard. Spread with half the potatoes. Sprinkle with half the cheese and half the red pepper strips. Spoon in the chard filling. Top with remaining pepper strips. Sprinkle with remaining cheese and spread remaining potatoes over top. Place secon round of pastry on top and cut edges to fit. Press edges together. Brush top of pastry with beaten egg.
- Bake on the lowest rack in a preheated 400 Fahrenheit degree oven for 15 minutes. Reduce heat to 375 Fahrenheit degrees and continue to bake one hour.
Notes
- Cook immediately and reheat. Easier to cut.
- Reheat straight out of fridge 30-40 minutes.
- Leftover pastry can be rolled out and rushed for cheese straws. Sprinkle with chees and salt and bake.
Adapted from Bonnie Stern School of Cooking
Adapted from Bonnie Stern School of Cooking
Food Love Life Family https://www.foodlovelifefamily.com/
Mediterranean Pie