Courgette Pies

Courgette Pies (8) (Small)

Little courgette pies, fried.  A lovely snack and a great way to get the kids to eat their greens.  You can use courgettes as the base for the filling and add different ingredients which suit you.  ie, feta cheese, melting cheese, chopped spinach, chopped purslane. This recipe, I crumbled in just a small corner of feta cheese.

Ingredients

Two cups of grated courgette (with skins) (1.5 k unprepped courgettes approx.)

I artichoke heart grated (preserved is ok)

Small bunch each of mint and parsley, chopped finely

1 garlic clove crushed

1 tbs roasted pine nuts, crushed

1/4 tsp ground cumin

S & P (pref. freshly ground)

Chunk feta cheese (optional)

Squeeze the grated courgettes extremely well to remove liquid.  Once you have approx. 350/500 gr squeezed flesh, mix with grated artichoke heart, mint and parsley, S & P and cumin, pop into a saucepan with a splash of olive oil and heat gently, don`t fry too fiercely, just enough to slightly cook the ingredients.  Remove from the heat and add crushed garlic clove and crushed roasted pine nuts. Stir well.

Courgette Pies (Small)

Pastry

300 gr all purpose flour

1/2 cup approx. tepid water

1 tbs lemon juice

1 1/2 tbs olive oil

Salt

Oil for frying

Pop flour into a bowl, make a well in the centre and add lemon juice, olive oil and salt.  As flour varies in quality, you may not need all the water, so add half the water first, then supplement in splashes, working the pastry till you have a good consistency, elastic, but not sticky.  Once you`ve worked the pastry, cover and leave to rest in a cool place for an hour if possible, otherwise at least 20 mins.

Flour your board and roll out the pastry as thin as you possibly can.  Cut out your rings and place just over half a dessert spoon of mixture onto the cut pastry.

Courgette Pies (1) (Small)

Dampen the edge of one half of the circle and fold over, pressing the edges together, making a parcel.

Courgette Pies (4) (Small)

Turn on your hot plate almost full, to heat oil in a frying pan, before adding the little pies, reduce the heat slightly so as to not burn the oil, fry till browned, turning as required.  Lay on kitchen roll to absorb excess oil.

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