Friday, 6 April 2018

Potato and asparagus pie ~ self-crusting

This vegetarian pie is great on the day and freezes well to serve again another time.  Portions stored in the freezer reheat in the microwave within minutes so it's a great stand-by for those got-to-eat-something-substantial-quickly occasions.  As you can see in the photograph it keeps it's shape so is easy to serve and looks appetising.  Furthermore it's a great crowd-pleaser. 

Please note that you will need a metal or enamel pie dish.  The pie will not self-crust if baked in a glass or ceramic dish.

  • Potatoes, cooked - 350 grams (approximately 2 - 3 medium sized) 
  • Onion - 1 large chopped
  • Garlic - 2 cloves, crushed and chopped
  • Vegetable oil in which to saute onion and garlic
  • Eggs - 3
  • Salt - 1 teaspoon
  • Milk - 1 cup
  • Flour - half a cup of plain flour
  • Baking Powder - half a teaspoon
  • Asparagus, cooked and drained - 200 grams from a 340 gram tin
  • Cheese, tasty or other - 100 grams.  Aim to fill about a cup.  I like to combine Edam with feta cheese.
Assemble and prepare the different parts:
  • Preheat the oven to 220 degrees Celsius  
  • Cook potato - I steam mine.  Allow it to cool and then chop into dice-sized pieces or similar.
  • Saute onion and garlic and allow to cool. 
  • Drain asparagus and chop into lengths about 1 inch or so long 
  • Grate or crumble whatever cheese you are using
  • Beat eggs, milk and salt 
  • Grease or otherwise butter your metal pie dish. 
In a large bowl combine, mixing with a fork: 
  • Eggs and milk with onion and garlic.
  • Sift in the flour and baking powder.  Do not over-stir or try to get all the clumps of flour smoothed out.
  • Stir in cubed potato, then finally the asparagus and cheese.
Pour into the pie dish and bake at 220 degrees Celsius for 20 - 30 minutes or until golden brown.   

Do not overcook.  It needs to be firm and golden but is best if still slightly gooey in the middle when cut.  This ensures that it will still be deliciously moist after reheating in the microwave.    

I leave it to stand for about ten minutes before serving it in wedges.  When cool it can be carefully removed from the pie dish in wedges after being loosed with a spatula - see the photograph at the top.    

  • Last time I made this I added cubed tofu, and in place of one of the eggs substituted a tablespoon of chick pea flour (besan) mixed into a paste with a tablespoon of water.  It was the best yet!
  • It can also be made including vegetables other than asparagus.
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Anonymous said...

I bet it's very well-received. Looks delicious, "simple but sustaining".
Thanks for the recipe.


Leigh Christina Russell said...

Hello Valerie, nice to hear from you. I hope you enjoy yours. I do try to keep some in the freezer here for emergency meals, but it never seems to stay there for long! :-)