When it comes to the ultimate all-in-one meal, nothing beats a savoury pie. Whether it’s cauli-cheese encased in puff pastry, a smoky fish pie topped with mounds of mash, or an impressive beef Wellington for Sunday lunch, Abigail Donnelly’s next-level recipes are far from humble.
CRUMPLED PHYLLO PORK-AND-TOMATO PIE
“Don’t expect any leftovers with this recipe!”
Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 40 minutes
olive oil 3 T, plus extra for brushing leeks 2, finely chopped garlic 4 cloves, finely chopped thyme 1½ t lemon ½, zested smoked chilli flakes 1 t rosemary 1 sprig pork sausages 8 tomato passata 1½ cups sea salt and freshly ground pepper, to taste phyllo pastry 8 sheets, thawed
1 Preheat the oven to 180°C. Heat the oil in an ovenproof frying pan. 2 Gently fry the leeks until soft, then add the garlic, thyme, lemon zest, chilli flakes and rosemary and cook for 1 minute. 3 Remove the sausage meat from the casings. Break the meat into pieces and add to the leeks. Gently fry until golden brown. Add the passata and simmer for 10 minutes. Season to taste and remove the mixture from the pan. 4 Layer 6 sheets of phyllo pastry in the pan, then spoon in the sausage mixture. 5 Crumple up the remaining pastry and place on top. Brush with olive oil and bake for 20 minutes until golden brown and crispy. CARB-CONSCIOUS WINE: Woolworths Longmarket Pinotage 2018
LAMB CURRY PIE
“I love a good Durban curry, so this is the best of both worlds!”
Serves 4 EASY GREAT VALUE Preparation: 30 minutes Cooking: 1 hour 40 minutes
Denne historien er fra May 2019-utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra May 2019-utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
