eats, Places, salt eat, vegeterian eat

Sunday pies

the mountains below are situated in toroko gorge national park in taiwan and were truly dramatic settings for a days walk with the fog hanging low among the valleys. i don’t remember what weekday it was when we visited them last december, but they remind me of sundays. sundays usually get me in low spirits. maybe it’s a combination of being tired from late saturday nights and the insight that the week has run out of time. my tactic to cope with this is to plan for something enjoyable. like cooking. taking a long walk. having a long brunch. going to a museum. or eating pies. with the butternut in season and kale in the fridge (left-overs from another recipe testing) i opted for the last one and invited some friends from class. oh and i made it a gluten free pie.

my mum is something of a pie expert. last time i went home she had prepared this incredibly creamy pie filled with chard from our garden. such an autumn treat. and both convenient and comforting – it takes hardly no effort to cook, it’s perfect prepare in beforehand and it’s something about a perfect crust with creamy filling that is highly satisfying. but then i’m a sucker for contrasting textures.

kale and butternut pie with buckwheat crust | piecefully Toroko gorge national park, Taiwan | piecefully

kale and butternut pie with buckwheat crust | piecefully Toroko gorge national park, Taiwan | piecefully

kale and butternut pie with buckwheat crust | piecefully

the buckwheat crust
300 ml buckwheat flour
150 ml millet
75 ml olive oil
2 tbsp water
salt

mix the above, press out into a pie dish and bake at 175°c for 15 min. take out and set aside.

the filling
half a butternut
3 big handfuls of kale, in pieces
fresh thyme
4 eggs
200 ml milk (soy or regular)
1,5 tbsp dijon mustard
sea salt
pepper
200 g goats cheese

rip/cut the kale in to semi-big pieces. peel the butternut and slice in 1/2 cm thin wedges. whisk together 1/3 of the goats cheese with milk and eggs, season with the mustard, some fresh thyme and quite a bit of salt and pepper. arrange the vegetables in the crust and pour over the egg mixture. top with goats cheese and plenty of thyme before baking at 175°c for approximately 40 min (until the batter is no longer runny).

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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