Name: Ribollita handheld pies
Cook time: 135 min
Total time: 135 min
Ingredients: 3 tablespoon olive oil; 2 onions, chopped; 1 small dried red chilli, torn into small pieces (optional); 12 stalks flat-leaf parsley, roughly chopped; 2 large agria potatoes, peeled and cut into 1cm dice; 3 carrots, peeled and chopped; 2 clove garlic, sliced; 800 gram can chopped italian tomatoes; small sprig fresh thyme; 2 x 400g cans cannellini beans, drained and rinsed; 400 gram can red kidney beans, drained and rinsed; 500 millilitre water; 10 cavolo nero or kale leaves, stalks removed, and roughly chopped; 8 puff pastry sheets; 1 egg, beaten, for glazing

Ingredients

3 tablespoon olive oil

2 onions, chopped

1 small dried red chilli, torn into small pieces (optional)

12 stalks flat-leaf parsley, roughly chopped

2 large agria potatoes, peeled and cut into 1cm dice

3 carrots, peeled and chopped

2 clove garlic, sliced

800 gram can chopped italian tomatoes

small sprig fresh thyme

2 x 400g cans cannellini beans, drained and rinsed

400 gram can red kidney beans, drained and rinsed

500 millilitre water

10 cavolo nero or kale leaves, stalks removed, and roughly chopped

8 puff pastry sheets

1 egg, beaten, for glazing

Method

1.Heat the olive oil in a large saucepan over a low heat. Add the chopped onions and a pinch of salt and sweat until translucent.

2.Add chilli, chopped parsley, potatoes, carrots and garlic and cook for a few minutes until you can smell the flavours start to release. Add canned tomatoes and simmer over a low heat for around 20 minutes.

3.Add thyme sprig, beans and the water, cover and continue cooking for around 40 minutes.

4.Add cavolo nero and cook for 20 minutes more, or until vegetables are soft. Remove thyme, season with salt and pepper and set aside to cool.

5.Preheat oven to 190°C fan forced. Cut out 32 x 12cm discs of pastry (I used a large ramekin as a guide and slightly rolled out the pastry sheet to cut four discs per sheet). Place ⅓ cup ribollita filling in centre of half the discs.

6.Brush a little beaten egg around the rim of each disc. Lay another pastry disc on top and use a fork to press rims together to seal – there shouldn’t be any possibility of filling escaping.

7.Brush pie tops with more beaten egg and prick two or three little holes near the centres to let out steam. Cook on a lined baking tray for around 15 minutes or until golden brown.

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Ingredients

Method

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