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Puff pastry pie

March 6, 2012

This morning I went for a muddy walk through the woods with Lisa and the mad dogs Bunnie and Dottie. It was good to be out walking and talking, and the dogs didn’t roll in any cow pats though Bunnie did find a water trough to dive into. I picked up a bit of dried sheep’s sorrell stalk which I thought I’d have a go at painting.

Exercise done and a painting project in hand I turned my attention to food. There are still a few celeraic chips and some celeraic mash in the fridge, and there’s still a huge parsnip outside beginning to look slightly shrivelled. There are also a  pile of leeks in the wheelbarrow waiting to be cleaned, and quite a few apples in the fridge that need to be eaten. A soup seemed to be the obvious choice.

But lurking at the back of the fridge was a block of puff pastry, some cherry tomatoes and a bag of mushrooms. Who wants soup when you can have puff pastry pie? Roll out the puff pastry (I guess you could make your own), put it on a greased baking sheet and smear some flavoured olive oil over it – mine was basil flavoured. Wipe and chop some mushrooms and throw them on the pastry, and chop some cherry tomatoes up and add them. Add some chopped halloumi cheese – it’s usually quite salty so you can soak it for 10 minutes in lemon juice and water to remove some salt if you want – and add a sprinkling of dried herbs and some freshly ground black pepper. Drizzle some more flavoured oil over the mushrooms especially and bake in a hottish oven for half an hour.

My children were so happy!



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