Vegetable, Rice & Parmesan Pie
Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 9.21 dollar
Difficulty level: 3 out of 4
9 Ingredients
- 3 sheet frozen butter puff pastry, partially thawed
- 300grams cabbage, finely shredded
- 250grams cherry tomatoes, halved
- 500grams small cup mushrooms, sliced
- 1/2 cup parmesan, finely grated
- 80grams baby spinach, roughly chopped
- 1/2 cup arborio rice
- 2teaspoons olive oil
- 3 eggs, whisked (1 egg extra)
Nutrition per serving
3000kJ / 715Cal
3000 Kilojoules or 715 Calories
34% of daily energy intake*
Protein
26.0grams
Fat
34.5grams
Carbs
74.8grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 200°C.
Step 2 of 6
Soak rice in cold water to cover for 20 minutes. Drain well and combine in a large bowl with tomatoes, spinach, cabbage and eggs. Reserve 1 tablespoon of parmesan for the top and stir remainder into rice mixture.
Step 3 of 6
Heat oil in a large non-stick frying pan over medium-high heat. Cook mushrooms, in 2 batches for 4-5 minutes or until golden brown. Transfer to bowl with rice.
Step 4 of 6
Using 1 1/2 sheets of the pastry, line base and sides of a 25x16x3cm deep (base measurement) slab pan, overlapping sheets and pressing firmly to join. Spoon mixture into pan.
Step 5 of 6
Join remaining pastry and place over filling. Press pastry edges together to seal. Brush with extra egg and sprinkle with salt, pepper and reserved parmesan.
Step 6 of 6
Bake for 40-45 minutes or until pastry is golden and cooked through.
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