Here’s another delicious keeper for you! A fuss-free recipe that’s both fun to prepare and very versatile in that you can use the same pie dough for any other fillings you like.You can try this pie recipe out with a classic creamy chicken, Asian Rendang beef or even a curry pie. It’s up to you how creative you’d like to get.
This one is suitable even for the vegans, because we’re just using spinach and feta for the filling, and vegetable shortening for the dough. Pretty healthy yet savoury and satisfying at the same time.
All set? Let’s begin! Here’s what you’ll need:
(For the Dough)
150g shortening or lard
335g plain flour
salt to taste
**You’ll have to prepare the dough beforehand because it needs to rest overnight.
First, place the shortening in the water in a small saucepan and bring to the boil.
Sift flour and salt in a large bowl and make a well in the flour mixture before pouring the shortening/lard mixture in.
Mix well to combine or until mixture comes together to form a dough like so. Knead for a few minutes and rest overnight. Or if you have a flash freezer, it just takes 10 minutes. Once it’s ready, take it out of the clingwrap and start to knead until soft again.
Meanwhile, let’s prepare the filling!
Goat cheese or Feta
Spinach (you can use frozen or fresh)
Salt/Black Pepper to taste
Chop the onion and garlic finely and crumble the cheese to smaller pieces.
Then saute the onion and garlic in a frying pan with olive oil.
Add the spinach and season with salt and pepper. Mix in the cheese and let it cool slightly in a mixing bowl.
In the meantime, knead the dough till it softens slightly and roll it flat into a circle 1-2 mm thick with a rolling pin. You’ll need two circles. One for the base, and one for the crust.
Place it over the pie tin, fold the edges over and cut away the excess dough. Tuck the remainder neatly under the tin.
Put all the ingredients in the pie and egg wash the dough around the sides.
Then, place the other dough circle over the top and fold the sides inwards neatly like so. Using a fork, press the sides shut so the filling stays intact. Make a cross in the middle, and egg wash the whole top so it gets a beautiful golden colour.
Now it’s ready to go in the oven! Bake at 170-180C for roughly 35-40 minutes or until golden brown (again, you’d know your oven best!) and it’s ready for eating.
Look at that perfect golden brown colour! Switch up the fillings as you like because this pie crust goes with pretty much anything. Get creative, and let me know if you have any cool ideas on fillings as well. Would love to try them out! Good luck! x