Brussels Sprout Pie

 

Brussels Sprout Pie | Harris Farm Market

Brussels Sprout Pie | Harris Farm MarketBrussels sprouts used to get a bad rap, but are rapidly gaining in popularity as people are beginning to realise how delicious they are when cooked properly. This pie is a favourite in my household, and I am sure it will become one in yours too as its fairly quick and easy, and perfect to make in advance for lunches, dinners and picnics.

INGREDIENTS

  • 3 Tbsp olive oil
  • 1 Onion, thinly sliced
  • 2 Clove garlic, roughly chopped
  • 250g Brussels sprouts, thinly sliced
  • 2 Cups kale leaves, roughly chopped
  • ¼ Cup sultanas
  • ½ Cup toasted almonds, roughly crushed
  • Zest of 1 lemon
  • Pinch dried chili flakes (optional)
  • ¼ Cup crushed tomato
  • 200g Cheddar cheese
  • 50g Parmesan grated
  • 1 Roll puff pastry
  • 1 Egg yolk
  • 3 Tbsp pesto
  • Extra parmesan to serve

METHOD

  1. Place a medium frying pan over a medium high heat and add the olive oil, onion, garlic, brussels sprouts and kale. Season with salt and pepper and sauté the mix, stirring for 3-4 minutes until the brussels sprouts have softened and are starting to get some caramelisation.

  2. Add the sultanas, almonds, lemon zest, optional chili flakes and tomato, and mix well. Transfer to a bowl and allow to cool. Cut half of the cheddar into a rough small dice and stir through the brussels sprout mixture. Grate the remaining cheddar and adjust the seasoning to taste.

  3. Preheat your oven to 180°C.

  4. Place a sheet of puff pastry onto a sheet of baking paper and trim the corners to create a rough oval. Pile the cooled vegetable mixture into the centre of the pastry, leaving about a 5cm border.

  5. Bring the edges of the pastry up and over the edges of the filling, crimping the pastry as you do. It should look rustic and the majority of filling uncovered. Brush the pastry with the egg yolk. Drizzle 1 tbsp olive oil over the filling and bake for 15 minutes.

  6. Remove the pie from the oven and sprinkle the cheese over the centre of the pie, before returning to the oven for another 15-20 minutes until the pastry is golden & flaky, and the base crisp.

  7.  Serve the pie with pesto and more Parmesan grated over the top.

 

 Serves 4-6

Recipe by Tom Walton. Check out his website here & Instagram here.

Ingredients for Brussels Sprout Pie

Garlic Head Each

$2.00 ea
$19.99
 

Onion Brown Each

$1.00 ea
$4.99
 

Onion Brown 1kg

$3.49 ea
 

Harris Farm Almonds Raw 250g

$5.99 ea
 

Kale Bunch Each

$1.99 ea
 
 
 
 

Lemon Premium Each

$1.22 ea
$6.99
 

Lemon Imperfect Each

$0.25 ea
$1.99
 

Capriccio Diced Tomatoes 400g

$1.69 ea
 

Villa Rossi Diced Tomatoes 400g

$1.59 ea
 

Mutti Polpa Finely Chopped Tomatoes 400g

$2.30 ea
 

Gourmet Organic Herbs Chilli Flakes 20g

$3.99 ea
 

Australian Tasty Cheddar Cheese 400-700g

$16.09 ea
$22.99
 

Alba Shredded Cheddar Cheese 500g

$13.99 ea
 

Black Jack Vintage Cheddar Cheese 180-250g

$12.50 ea
$49.99
 
 

Reggiano Parmigiano Parmesan Cheese 150-350g

$19.50 ea
$64.99
 

Italian Parmesan 200g-400g

$18.80 ea
$46.99
 

Harris Farm Grated Parmesan Cheese 150-250g

$9.25 ea
$36.99
 

Pirovic Cage Free Eggs x15 630g

$4.99 ea
 
 

Careme Pastry All Butter Puff Pastry 375g

$10.99 ea
 

Pirovic Cage Free Barn Laid Eggs x6 300g

$2.99 ea
 

Barilla Pesto Alla Genovese 190g

$4.99 ea
 

Paradise Beach Classic Basil Pesto 150g

$8.49 ea
 

Roza's Gourmet Pesto Traditional 240ml

$2.99 ea
 

Barilla Pesto Basil And Rocket 190g

$4.99 ea
 

Chef's Choice Organic Diced Tomatoes 400g

$2.49 ea
 
 

Pirovic Cage Free Eggs x30 2kg

$0.00 ea
 
 

Cirio Peeled Tomatoes 400g

$2.29 ea