Rachel Roddy’s recipe for picnic pie with greens and parmesan

 Are you looking for a delicious and versatile dish to enjoy on a picnic? Look no further than Rachel Roddy's recipe for a picnic pie with greens and Parmesan. This mouthwatering pie combines the freshness of seasonal greens with the rich, nutty flavor of Parmesan cheese. It's a perfect dish for outdoor gatherings or even a cozy meal at home. Let's dive into the details of this delectable recipe.

Ingredients

To make Rachel Roddy's picnic pie with greens and Parmesan, you will need the following ingredients:

• 300g plain flour
• 150g cold unsalted butter, cubed
• A pinch of salt
• 100ml cold water
• 500g mixed seasonal greens (such as spinach, Swiss chard, and kale), washed and roughly chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 200g Parmesan cheese, grated
• 150g ricotta cheese
• 3 eggs
• Salt and pepper to taste

Preparation

1. In a large mixing bowl, combine the plain flour, cold unsalted butter, and a pinch of salt. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
2. Gradually add cold water to the mixture, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for at least 30 minutes.
3. Meanwhile, heat the olive oil in a pan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the mixed greens and sauté until wilted, about 5 minutes. Remove from heat and let it cool.
4. In a separate bowl, mix the grated Parmesan cheese, ricotta cheese, and eggs. Season with salt and pepper to taste. Stir in the cooled greens until well combined.

Assembly

1. Preheat your oven to 180°C (350°F).
2. On a lightly floured surface, roll out the pastry dough into a circle large enough to line a 9-inch pie dish.
3. Carefully transfer the pastry to the dish, gently pressing it into the bottom and sides. Trim any excess dough.
4. Pour the greens and Parmesan mixture into the pastry-lined dish, spreading it evenly.
5. Roll out the remaining pastry dough to create a lid for the pie. Place the lid over the filling and press the edges together to seal. Cut a small slit in the center to allow steam to escape.
6. Brush the top of the pie with beaten egg for a golden finish.
7. Bake the pie in the preheated oven for 40-45 minutes or until the pastry is golden brown and the filling is set.
8. Once baked, remove the pie from the oven and let it cool for a few minutes before slicing and serving.

This picnic pie with greens and Parmesan is a delightful combination of flavors and textures. The buttery pastry provides a crisp and flaky base, while the creamy mixture of greens and Parmesan creates a savory filling that's bound to impress. Serve it warm or at room temperature for a delicious picnic treat.

Conclusion

Rachel Roddy's recipe for picnic pie with greens and Parmesan offers a delightful and satisfying dish that's perfect for any outdoor gathering. The combination of fresh, seasonal greens and the richness of Parmesan cheese creates a harmonious blend of flavors. Whether you're planning a picnic or simply looking for a delicious meal, this recipe is sure to please your taste buds. Give it a try and enjoy the scrumptiousness of this homemade pie!

FAQs (Frequently Asked Questions)

Can I use frozen greens for this recipe?

While fresh greens are recommended for the best flavor and texture, you can use frozen greens as a substitute if fresh ones are not available. Make sure to thaw and drain them before cooking.

Can I make the pastry ahead of time?

Yes, you can prepare the pastry dough in advance. Store it in the refrigerator for up to 2 days before rolling it out and assembling the pie.

Can I add other vegetables to the filling?

Absolutely! Feel free to experiment with additional vegetables like mushrooms, onions, or roasted bell peppers to enhance the flavor and add variety to the filling.

Can I freeze the picnic pie?

Yes, you can freeze the cooked and cooled pie. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Can I serve the pie with a dipping sauce?

Certainly! Accompanying the picnic pie with a tangy tomato sauce or a refreshing yogurt-based dip can complement the flavors and add an extra dimension to your meal.