By http://www.watercress.co.ukA veggiealternative!SAVOURY HE AVENWWW.FOODHEAVENMAG.COM APRIL baking heaven 95
Watercress,
potato and ricotta
homity pie
SERVES 8650g (23oz) new potatoes
85g (3oz) watercress, roughly
chopped
200g (7oz) spring greens, sliced
3 free-range eggs
4 tbsp double cream
1 tbsp wholegrain mustard
250g (9oz) ricotta, drained
125g (4½oz) asparagus tips
1 bunch spring onions, finely sliced
100g (3½oz) fresh or frozen peas
75g (2½oz) mature Cheddar, grated
3 tbsp breadcrumbs
For the pastry
1 x 500g (1lb 1oz) pack of shortcrust
pastry, diced
70g (2½oz) mature Cheddar, grated
1 tbsp curly parsley, finely chopped
flour, for dusting1 Make the pastry by placing the diced
shortcrust and Cheddar into a food
processor. Pulse until combined,
ensuring that there are no large lumps.
Add the parsley and pulse for a few
more seconds until fully mixed. Bring
together into a ball and turn out onto a
lightly floured work surface.
2 Roll out the dough to a circle large
enough to line a 22cm (8½in) pie dish,
then line the dish and trim the edges.
Place in the fridge to chill for at least
30 minutes.
3 Put the potatoes in a large pan of
salted water and bring to the boil.
Simmer for around 15 minutes or until
tender. Drain and leave to cool before
roughly slicing.
4 Bring a medium saucepan of salted
water to the boil, then add the spring
greens. Cook for 6-8 minutes, or until
tender, before adding in the watercress
for the last 30 seconds of cooking. Drain
and run over cold water to cool. Squeeze
out any excess water and set aside.
5 In a mixing bowl, whisk together the
eggs, cream, mustard and ricotta until
combined. Season well. Cut the
asparagus tips off and reserve. Cut thestalks into 1cm (½in) chunks and add to
the ricotta mix with the greens, peas and
potatoes. Reserve a little of the spring
onions and cheese for later, then add the
rest to the mixture and combine.Preheat
the oven to 180°C/Gas Mark 4. Place a
baking tray on the middle shelf to
heat up.
6 Remove the base from the fridge and
line with the breadcrumbs. Tip in the
ricotta mixture, pressing down with a
spoon until tightly packed. Arrange the
asparagus tips on top, then scatter over
the remaining cheese and spring onions.
7 Place on the preheated baking tray
and bake in the centre of the oven for
45 minutes, or until the filling is set and
the pastry is golden. Stand for
15 minutes before serving.evenly, leaving a border uncovered on
the edge closest to you. Brush this
exposed border with egg wash, then
begin to roll the dough into a tube from
the furthest edge towards you as tightly
as you can. Once you have rolled the
dough fully into a tube, pinch the seam
closed with your fingertips. Gently roll
the tube back and forth over the work
surface until it spreads lengthwise to
about 50cm (20in) long. Cover with
clingfilm and set aside while you repeat
with the remaining dough and pesto.
9 Line up the rolled tubes on the
prepared piece of parchment paper. Use
a large sharp knife to make a lengthways
slash in each roll, cutting a deep slit
halfway down the depth of the tube. Be
careful not to cut all the way through.
10 Roughly measure the centre point of
the tubes. Working towards you from the
centre, plait the tubes together by
crossing one of the outer tubes gently
over the middle one. Cross the other outer
tube up and over the new middle one,
exactly as if you were braiding hair.
Repeat, working your way down to the
end so that half the tube is braided. Turn
the parchment around and plait the other
side from the centre to the end. Carefully
join up the ends so that the dough forms a
ring shape, then pinch firmly together to
complete the circle. Use the parchment
paper the dough is resting on to transfer
the whole thing to the lined backing tray.
11 Make 4 equally spaced dents for the
eggs in between the strips of the plait.
Gently position the eggs one by one.
Press them down carefully to avoid
breaking them. Lightly oil a piece of
clingfilm, then use it to cover the bread.
Allow to prove for around 30 minutes.
12 Uncover the loaf, then brush well
with the remaining egg wash. Bake in
the oven for 10 minutes, then reduce
the temperature to 180°C/Gas Mark
4 and bake for an additional 45 minutes,
or until the bread is a warm brown
colour. If you tap the bread gently on the
bottom, it should sound quite hollow.
Remove from the oven and allow to
cool for 10 minutes on the baking tray.
Transfer to a cooling rack and bring to
room temperature before serving.
Serve on a platter and slice at the table.