recipes_Australia_June_2017

22 recipes+ JUNE 2017

Crisp, flaky pastry sets the scene

with these home-baked wonders

Golden touch

Mushroom, Corn

& Zucchini Pie

SERVES 4 PREP 20 minutes + cooling

COOK 35 minutes COST $3.50 a serve

4 sheets frozen shortcrust pastry,

thawed

30g butter

1 tablespoon vegetable or olive oil

250g button mushrooms, halved

2 zucchinis, halved, thinly sliced

310g can creamed corn

½ cup grated tasty cheese

¼ cup drained char-grilled capsicum,

chopped

4 green onions, thinly sliced

1 tablespoon milk

Mixed salad leaves, to serve

1 Preheat oven to 200ºC/180ºC fan-forced.

Line 4 x 12cm (top measurement) pie plates

with pastry, extending it over the edge.

Line pastry with baking paper. Cover the

base with dried beans, rice or pie weights.

Bake for 10 minutes. Remove weights

and paper. Bake for a further 5 minutes

or until just coloured.

2 Meanwhile, heat butter and oil in

a large frying pan over moderate heat.

Add mushroom and zucchini; cook and

stir for 2 minutes or until tender. Cool.

Transfer to a bowl. Add the corn, cheese,

capsicum and onion; mix well.

3 Spoon vegetable mixture evenly

into pastry shells. Cover pie plates

with remaining pastry; press edges

to seal. Brush tops with milk. Using

a small, sharp knife, make a small cut

in the top of pastry. Bake for 20 minutes

or until pastry is golden brown. Serve

with mixed salad leaves.

+ THAW IT Stand pastry at room

temperature, or in the fridge, to thaw.

Don’t microwave it.

+ USE IT Leftover puff pastry can be

shaped into twists and baked to serve

with soups and curries.

+ HEALTH BITE Use reduced-fat

shortcrust or puff pastry instead.

PASTRY TIPS

& TRICKS