Love your leftovers? Hazelnut crust pie

Hazelnut crust pie

Do you still have leftovers hanging around from the festive season?

Then use them up in this pie. This moorish hazelnut crust pie is a great way to use up leftovers – meat, fish, poultry and veggies are all a winner here. The more veggies the better really.

This recipe is simple, fresh and super tasty and it can made gluten-free and dairy-free so everyone can enjoy it.

The combinations that you put in this pie are endless – turkey and cranberry with veggies, nut roast with kale. Or make a sweet filling with leftover custard or chocolate mousse.

Hazelnut crust pie

Serves 6-8

Ingredients

Crust

  • 1 and 1/2 cups hazelnut meal (ground hazelnuts)
  • 1/2 cup almond meal
  • 3/4 cup plain flour (gluten-free if needed)
  • 1 egg
  • 100g goat butter or coconut butter

Filling

  • 5 eggs
  • large handful fresh basil leaves, chopped
  • handful almond slivers, lightly toasted in a dry pan or the oven until golden brown
  • 1 cup roughly chopped leftover roast veggies (I used pumpkin and beetroot)
  • 100g goat fetta (omit for dairy-free)
  • 1 cup baby spinach or kale, roughly chopped
  • chilli flakes to taste
  • salt and pepper to taste.

Method

  1. Preheat the oven to 180 degrees celsius (160 degrees fan forced oven)
  2. Mix together the pastry ingredients until they are well combined and be rolled into a ball. Press the mixture into a 25cm diameter pie dish and cook in the oven for 10 minutes or until the dough looks cooked through and not wet in the middle of dish.
  3. Remove from the oven and layer your roast veggies and greens in the crust.
  4. Beat the eggs, milk, chilli, salt and pepper together and then fold through the feta, basil and slivered almonds. Pour into the pie crust.
  5. Pop back into the oven for 15-20 minutes  or until the egg mixture has cooked completely.
  6. Serve hot or cold.

Time Saver Tip

  • You can modify this dish to use up what ever veggies or meat you have leftover.
  • This pie will keep in the fridge for up to 3 days.
  • Great for lunch or dinner.
  • The base can also be filled with sweet fruit to make a great desert.

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