Brussels 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.
- 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
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.
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.
Preheat your oven to 180°C.
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.
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.
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.
Serve the pie with pesto and more Parmesan grated over the top.