Rice, Leek & Spinach Pie
An Original Recipe by Lorraine Elliott
Preparation time: 35 minutes plus 1 hour rising time for dough
Cooking time: 70 minutes
Serves: 6-8
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1 cup/200g/7ozs. white rice (I used basmati)
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1.5 cups/375ml/12.7flozs. vegetable stock
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30g/1oz butter
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1-2 tablespoons oil
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3 leeks (around 250g/8.8ozs), white part only sliced finely
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6 cloves garlic, peeled and diced
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500g/1.1lbs frozen spinach, thawed
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1/2 cup currants or sultanas
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2 teaspoons chilli flakes
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1/2 teaspoon ground cumin
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1/2 teaspoon ground nutmeg
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Sprig of thyme
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4 eggs, beaten
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2 cups/240g/8ozs shredded tasty or cheddar cheese
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1/2 cup/45g/1.6ozs. parmesan cheese
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Finely grated zest of 1 lemon
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Salt and pepper for seasoning
For pastry
- 2.5 cups/375g/13ozs. plain all purpose flour
- 1.5 teaspoons instant dried yeast
- 1 teaspoon sugar
- 1 cup/250ml/8.8flozs milk
- 1/3 cup/75g/2.65ozs natural yogurt or sour cream
- 1 egg
- 2 tablespoons oil
- 1 teaspoon salt
- 2 tablespoons melted butter to brush on afterwards
- 1 teaspoon nigella seeds
Step 1 - Firstly cook the rice in the broth until cooked through (around 15 minutes using the stovetop absorption method). Then add butter and oil to a large saucepan on medium heat and melt the butter. Add the leeks and cook until soft. Add garlic and cook for 2-3 minutes. Add the spinach, cooked rice, currants, chilli flakes, cumin, nutmeg and thyme and cook for 5 minutes or so until fragrant and tasty. You can do this part ahead of time and keep it in the fridge for 1-2 days. On the day you want to use it, mix the rice mixture with the beaten eggs, two cheeses and lemon zest. Season with salt and pepper.
Step 2 - For the pastry dough mix the flour, yeast and sugar in the bowl of a mixer. In a jug measure the milk, yogurt or sour cream, egg, oil and salt. Pour this into the flour mixture and mix together with a spatula until starting to come together. Then add a kneading attachment to your mixer and knead the dough until elastic (around 5-6 minutes on the lowest speed). Shape into a ball and place in a greased bowl and allow to rise until double in size. I actually prefer letting this rise, covered, in the fridge overnight where it can prove for up to 3 days as long as it is completely covered.
Step 3 - When it is time to bake the pie, line the base and sides of a 20cm/8inch springform tin. Take the dough out of the fridge and allow it to rest on the counter for 20 minutes or so. Cut the dough into two: one 2/3 of the total weight and the other 1/3. With the larger portion of dough, roll it out onto a lightly floured surface. You want it to be able to fit the tin and the sides so roll it out quite large and thin. Transfer the dough to the lined tin and gently coax the dough against the sides of the tin and allow to rest for 5 minutes. In the meantime roll out the 1/3 portion of dough so that it will fit the top of the pie.
Step 4 - Preheat oven to 180C/350F. Fill the pie with the rice mixture and then place the round of dough on top and crimp the edges and trim the dough with scissors (I use the leftover dough to make pizza-cook's treat!). Cut a hole in the centre of the pie so that steam can escape and bake the pie for 45 minutes. If the pie is starting to brown too much at the 30 minute mark, cover it with a sheet of foil. You want it to cook the whole time so that the dough cooks on the base and sides. Brush with melted butter and sprinkle with nigella seeds. Serve this with your favourite marinara or tomato based sauce or by itself.