Recipe Jenni Gough Styling Karen Locke Photos Honey Atkinson
Cook and caterer Jenni Gough of A Forager's Heart has generously shared her favourite 'Open Green Pie' recipe with us...
'The beauty of this recipe is in it's adaptability. When the season changes you can just swap out the spinach and pop something else in - tomatoes, zucchini, mushrooms or pumpkin would work just as well. And if you're lucky enough to have them, be sure to add some garlic scapes for good measure.'
Combine flour and salt. With cold hands rub the butter into this mix until it resembles breadcrumbs but there are still some nice chunks of butter. If the mixture is suffering in the heat pop it in the fridge or freezer to keep it cool.
Add chilled water gradually until the mixture comes together in a ball - not sticky and not too crumbly. Don't overwork it. Gather it in a beeswax wrap, covered container or plastic wrap and rest in the fridge for 20 minutes.
On a floured surface roll out the dough to the approximate size of an A4 sheet. Roll in one direction and try not to overwork the dough. Be careful as the dough may stick - give the dough a little shimmy on your work surface to make sure this doesn't happen. It should remain cold with a lovely butter marble look. Don't be too concerned by small chunks of butter - this is the best! With the pastry sheet positioned portrait way up, fold the top third down to the centre and the bottom third up over it. Some folks trim the edges but I figure it's called rough puff for a reason! If it's a hot day, wrap up and refrigerate for a further 20 minutes before the next step.
Roll the dough lengthways and fold the thirds in as before. Wrap up and refrigerate for a further 20 minutes. You can also do this ahead of time or even freeze the dough for another day.
Meanwhile, sauté the onions and garlic in oil until translucent. Add the herbs and spinach and partly cook. Cool.
Preheat the oven to 200C or 190C for fan forced.
Whisk eggs, cream, salt and pepper. Add fetta and spinach mix.
Roll the dough on a floured surface into a rectangle until the pastry is approx. 1/2 a cm thick.
Carefully place the dough on a lined cookie tray with a lip. Working quickly, pour the spinach mixture onto the centre of the pastry and spread until it is two inches from all sides of the dough edge. Fold one side in, then the next and put a thumb print on the folded corner to keep the corner together. Do this along the remainder of the three corners being careful not to break the pastry and release the contents. Feel free to make this a round shape too, similar to a galette.
Brush with egg or a little cream and bake for 35-40 minutes until egg is set and pastry is golden and cooked through. There may be variants in cooking time depending on how tightly folded your pastry is or the rustic shape you choose!
Rough puff pastry
- 300 grams plain flour
- 250 grams cold unsalted butter cut into small cubes (some people like to coarsely grate half the butter to cut down needing time)
- 1/2tsp salt
- 1/3 cup chilled water
- 1 small onion
- 1 clove garlic crushed
- A handful of chopped fresh, seasonal herbs - I used dill and thyme in the image
- 4 handfuls of spinach leaves
- 4 small eggs
- 1/2 cup cream
- 150g fetta crumbled