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Ingredientes
- 125 gm long grain riceI onion
- 1 x leek
- 4 x celery sticks
- 4 Tbsp. extra virgin olive oil
- 4 x level tbsp minced mixed fresh herbs such as sage parsley and thyme
- 40 gm walnuts
- 125 gm dolcelatte cheese
- 1 lrg egg
- 40 gm fresh white breadcrumbs
- 125 gm fromage trais or possibly creme fraiche
- 1 x salt and freshly grnd black pepper
- 225 gm plain flour
- 1 pch salt
- 45 gm white vegetable fat
- 15 gm butter
- 125 gm redcurrant jelly
- 1 tsp lemon juice
- 125 gm cranberries or possibly redcurrants thawed if frzn
- Â Â bay leaves to garnish
Direcciones
- Cook the rice in boiling salted water according to the packet instructions in the simmering ovenuntil just tender refresh under cool water drain thoroughly and set aside.
- Peel and finely chop the onion; trim and thinly slice the leek and celery.
- Heat the oil in a frying pan add in the onion leek celery and herbs and fry gently on the simmering plate for 5 min till softened; transfer to a bowl.
- Carefully toast the walnuts for 3 to 5 min in the roasting oventhen roughly grind.
- Crumble the cheese and lightly beat the egg.
- Add in the walnuts cheese and egg to the fried mix with the rice and remaining filling ingredients seasoning generously. Stir till proportionately combined.
- For the pastry sift the flour and salt into a bowl; make a well in the middle.
- Heat 100ml water fat and butter in a saucepan till the liquid comes to the boll.
- Pour into the flour and gradually work together using a wooden spoon.
- When cold sufficient to handle bring the dough together and knead lightly till smooth.
- Roll out to a 250 x 200mm rectangle and use to line a 1kg loaf tin pressing the dough into the comers: tnm the overhanging pastry and reserve.
- Spoon the filing into the pastry case; smooth the surface.
- Divide the pastry trimmings in half roll each piece into a long thin rope and plait together.
- Dampen the pastry edges and top with the pastry plait pressing down gently. Bake on the grid shelf on the floor of the roasting ovenfor 30 to 35 min then place on the floor of the roasting ovenfor 10 min to ensure the base is crisp.
- The top should be golden brown and a skewer inserted into the centre should come out warm; cold.
- For the topping heat the redcumant jelly in a small pan with the lemon juice and 1 tbsp water till melted then simmer for 3 min.
- Remove from the heat and stir in the fruit.
- To unmould the pie upturn and tap gently then set on a board.
- Spoon the topping over and leave to set. When cool garnish with bay leaves.
- Cut into generous slices to serve.
- A lovely combination of nuts and cheese in a warm water crust pastry which is as easy to handle as childrens play dough.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 8 servings | |
| Calories 371 | |
| Calories from Fat 196 | 53% |
| Total Fat 22.33g | 28% |
| Saturated Fat 6.64g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 136mg | 6% |
| Potassium 129mg | 4% |
| Total Carbs 38.85g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 9.47g | 6% |
| Protein 4.98g | 8% |
