About Ground Recipes - Moorish Nut Crust Pie with Ras al Hanout

This vegetarian pie is unusual as it has a potato base and a nutty bulghur crust to it. Even non-vegetarians will love it.

 
Ingredients

For the shell:
2 potatoes thinly sliced
2 tablespoons olive oil
salt and freshly-ground black pepper to taste

For the filling:
1 onion roughly chopped
2 carrots chopped
1 tablespoon minced garlic
1 tablespoon minced ginger
3 tablespoon olive oil
2 teaspoons Ground's Ras al Hanout
½ cup white wine
2 bunches fresh spinach
salt and freshly-ground black pepper to taste

For the crust:
1 cup bulghur
1 cup hot water
juice of 1 orange
juice of 1 lemon
1 sprig thyme
½ cup walnuts toasted and chopped
1 teaspoon minced garlic
1 tablespoon olive oil
salt and freshly-ground black pepper to taste

 
Method

Brush 4 gratin dishes with olive oil, arrange potatoes in the dishes, brush them with olive oil and season. Then prebake 5 to 6 minutes at 200C.

Prepare the filling by sauteing the onions, carrots, garlic and ginger in olive oil until lightly caramelized. Stir in the Ras al Hanout and cook until strongly aromatic. Add wine and reduce until moist but not liquidy. Lightly wilt in spinach, adjust seasoning and place the filling in the shells.

Prepare crust by steeping bulghur with hot water then flavouring with citrus juices, thyme, walnuts, garlic and olive oil. Season and mound over filling. Bake for 12 minutes at 190C.

 
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