The last time I made these Leek, Zucchini and Cheddar Cheese Hand Pies, I had a picnic in mind. Preparing to travel from Adelaide to Melbourne via the Overland train, my thoughts as usual were on food. Train food I'd heard, was pretty average which meant I really needed to pack my own. I anticipated a glorious picnic on the train and wanted something special to eat.
What an interesting way to experience the countryside from the Adelaide plains, through the hills to the River Murray and out into the rural and farming areas of South Australia and Victoria.
The day started well, cool morning but no rain and the train gathered speed after the hilly bits as we were heading across country at over 100 kms an hour. Compare it to the Bullet Train in Japan and that is a walking pace but it was lovely to see the River Murray from this vantage point as it curls its way down to the sea.
The sun was shining, I was reading "Girl on the Train' by Paula Hawkins and I settled down to the comfort of the Overland. We passed huge wheat silos, kangaroos and emus, sheep and baby lambs. We glimpsed the runners of the Stawell Gift, Australia's richest foot race and saw other animals and farming implements. It was a truly relaxing time.
And resting in my lunch bag was a box full of these hand pies. Cold of course. But when I opened the lid and the smell wafted out into the train all eyes were suddenly on me. Other passengers noses were in the air, they could smell the aroma coming from my lunch box and they were salivating.
Unfortunately, I didn't have enough to hand around and i felt quite guilty eating them myself because they truly were delicious.
And to avoid the same situation recurring, I've shared my recipe.
LEEK, ZUCCHINI AND CHEDDAR CHEESE HAND PIES
To make 10 - 12 pies you will need;
- Filling
- 1 large leek, cleaned and finely chopped
- 1 zucchini, finely chopped
- 1.5 - 2 cups of cheddar cheese, finely chopped or grated
- 1 teaspoon of fresh thyme, finely chopped
- 1 teaspoon oregano/marjoram, finely chopped
- 1 egg beaten
- 2 tablespoons plain yoghurt
- 1 tablespoon olive oil
- small nob of butter
- 1 tablespoon flour
- salt and pepper
Pastry
I used bought sheets of Pampas Butter Puff Pastry.
This is how you make them:-
I used a medium sized fry pan, added the oil and butter and gently cooked the zucchini, leek and herbs until they were slightly browned.
In a small bowl I added yoghurt and an egg and gave it a quick beat together. I added salt and pepper, flour and cheese and stirred until it was combined.
Once the leek and zucchini are cooked, let them cool a little, then add them to the yoghurt and egg mixture. Now cover and place in the fridge until completely cold. You can do this the day before if it is easier.
Pastry
Find something round you can used as a template for making circles. I used a mixing bowl that was 5 inches/13 cms in diameter and scored around it with a knife. My pastry came in sheets and I managed to get 2 circles out of each sheet.
Place a large tablespoon of the mixture in the centre of the pastry circle, wet the edges of the pastry using water and a pastry bush. Now fold the pastry in half and seal the edges with your fingers. With the tip of a sharp knife, cut a small v in the top of the pastry to allow steam to escape.
Repeat with the remaining pastry and filling.
Put the pies on a baking tray lined with baking paper and bake at 200ºC/400ºF/6 for 15 - 20 minutes. Eat them piping hot or cool and refrigerate or freeze for later.
This is how you make them:-
I used a medium sized fry pan, added the oil and butter and gently cooked the zucchini, leek and herbs until they were slightly browned.
In a small bowl I added yoghurt and an egg and gave it a quick beat together. I added salt and pepper, flour and cheese and stirred until it was combined.
Once the leek and zucchini are cooked, let them cool a little, then add them to the yoghurt and egg mixture. Now cover and place in the fridge until completely cold. You can do this the day before if it is easier.
Pastry
Find something round you can used as a template for making circles. I used a mixing bowl that was 5 inches/13 cms in diameter and scored around it with a knife. My pastry came in sheets and I managed to get 2 circles out of each sheet.
Place a large tablespoon of the mixture in the centre of the pastry circle, wet the edges of the pastry using water and a pastry bush. Now fold the pastry in half and seal the edges with your fingers. With the tip of a sharp knife, cut a small v in the top of the pastry to allow steam to escape.
Repeat with the remaining pastry and filling.
Put the pies on a baking tray lined with baking paper and bake at 200ºC/400ºF/6 for 15 - 20 minutes. Eat them piping hot or cool and refrigerate or freeze for later.
