- Cook Time: 20 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 834
- Carbohydrate Content: 69g
- Fat Content: 54g
- Fiber Content: 7g
- Protein Content: 18g
- Saturated Fat Content: 19g
- Sodium Content: 2.1g
- Sugar Content: 10g
Douze-pointe pies Recipe
Douze-pointe pies is a Eurovision party recipe for 4 - 8 people, takes only 20 mins; recipe has oil, shortcrust pastry and flour.
Ingredients
- Red Pepper - 1 small red pepper, deseeded and diced
- Garlic Clove - 2 garlic cloves, crushed
- Cherry Tomato - 1/2 x 400g can cherry tomatoes or chopped tomatoes
- Olive Oil - 1 tbsp olive oil
- Onion - 1/2 onion, chopped
- Spring Onion - 3 spring onions, chopped
- Egg - 1 egg, beaten
- Feta Cheese - 50g feta cheese, crumbled
- Parsley - 1 tbsp finely chopped parsley
- Lemon - zest 1 lemon, plus a squeeze of juice
- Butter - 1 tbsp butter
- Paprika - 1 tsp paprika
- Brown Sugar - 2 tsp brown sugar
- Oil - a little oil, for greasing
- Potato - 85g potato, cut into chunks
- Flour - a little flour, for dusting
- Egg Yolk - 1 egg yolk, beaten
- Ricotta - 75g ricotta
- Spring Green - 75g spring green, roughly chopped
- Mature Cheddar - 3 25g mature cheddar, grated
- Shortcrust Pastry - 500g pack all-butter shortcrust pastry
- Cabbage - 85g white or green cabbage, finely shredded, then roughly chopped
- Vinegar - 1 tsp vinegar (Sherry, red wine or malt)
Instructions
- Grease the holes of a 12-hole muffin tin, then line each row with a long, thin strip of baking parchment (to help you remove the cooked pies). Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 11-12cm circles (you may need to re-roll the trimmings). Press a circle into each hole. Wrap the remaining pastry and any scraps in cling film.
- To make the Polish filling,boil the potatoes in salted water until tender. Drain well, tip back into the pan to steam-dry for 1 min, then mash. Add the butter to a frying pan and gently fry the cabbage until soft. Stir intothe mash with the spring onions, cheese, egg and seasoning. Set aside.
- For the Spanish pies,put the pepper, onion, garlic, paprika and oil in a pan and fry until softened. Add the tomatoes, sugar, vinegar and parsley, and simmer for 10 mins until thickened. Set aside to cool.
- To make the Greek pies,put the feta, ricotta, yolk, lemon zest and juice, and garlic in a food processor. Whizz until smooth. Tip in the greens, pulse for a few secs to chop in, then season well.
- Fill 4 cases with the Polish filling, 4 with the Spanish and 4 with the Greek. Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, pressing the edges together to seal. Re-roll the trimmings and stamp out the numbers '1' and '2' with mini number cutters. Stick a 1 and 2 onto each pie with a little of the beaten egg, then brush the whole lids with more egg. Cover with cling film and chill for up to a day.
- Heat oven to 200C/180C fan/gas 6. Bake the pies for 25-30 mins until golden. Cool in the tin - these are best served just warm. Carefully lift the pies out of the tin using the parchment strips, transfer to a platter and serve.
