tortilla hand pies
- 250g pumpkin, peeled, seeds scooped out, chopped into 1cm pieces
- 2 cups (170g) small broccoli florets (about 1 head broccoli)
- 2 cups (200g) small cauliflower florets (about ½ head cauliflower)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt flakes
- 1 cup (240g) fresh firm ricotta
- ½ cup (40g) finely grated parmesan
- 8 x 20cm flour tortillas (try wholemeal or wholegrain)
- 1 egg, lightly beaten
- 1 tablespoon sesame seeds
- Preheat oven to 200°C (400°F). Line 2 baking trays with non-stick baking paper.
- Place the pumpkin, broccoli and cauliflower on one of the trays. Drizzle with the oil and sprinkle with the salt. Roast for 25 minutes or until golden brown. Wearing oven gloves, carefully remove the vegetables from the oven and allow to cool on the tray.
- Transfer the cooled vegies to a big bowl and re-line the tray. Add the ricotta and parmesan to the vegies and mix with a spatula.
- Arrange the tortillas on a clean benchtop. Spoon ½ cup (125ml) of the filling onto one half of each tortilla, leaving a 1.5cm border. Using a pastry brush, brush the borders with a little of the egg and fold the tortillas over to enclose, pinching the edges to seal.
- Place the pies on the trays and brush with the egg (this makes them golden and glossy when baked, plus sticky enough for the seeds). Sprinkle with the seeds and bake for 15 minutes or until golden brown. With your oven gloves on, remove the pies from the oven and cool on the trays a little, before serving. Makes 8
Photography: William Meppem
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