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Sweet corn and zucchini pies with polenta pastry
Sweet corn and zucchini pies with polenta pastry
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Savory polenta pies filled with creamy mascarpone and fresh vegetables, wrapped in a crispy, cheesy crust - a must-try meal for any time of day.
Ingredients:
  • 30g butter
  • 2 zucchini, thinly sliced
  • 10 green shallots, finely chopped
  • 50g baby spinach leaves
  • 2 sweet corn cobs, kernels removed
  • 250g mascarpone
  • 160ml (2/3 cup) milk
  • 3 eggs
  • 40g (1/2 cup) coarsely grated vintage cheddar
  • Baby herbs, to serve (optional)
  • 225g (1 1/2 cups) plain flour
  • 90g (1/2 cup) polenta
  • Pinch cayenne pepper
  • 100g butter, chilled, chopped
  • 80ml (1/3 cup) cold water
Instructions:
  • Preheat the oven to 180C/160C fan forced and grease six metal pie tins. In a large frying pan over medium heat, melt the butter. Add zucchini and cook for 2-3 minutes until starting to soften. Add shallot and cook for another 2-3 minutes until just tender. Stir in spinach until wilted, then add corn kernels. Allow mixture to cool.
  • In a food processor, blend flour, polenta, cayenne pepper, cheese, and butter until mixture forms fine crumbs. Then, add water and process until dough begins to combine.
  • Transfer the pastry to a lightly floured surface and knead until smooth, then divide it into six equal portions. Roll out one portion on a lightly floured non-stick baking paper to form an 18-20cm disc. Gently line one tin with the pastry, trim any excess with a 1cm border, and then place on a large baking tray. Repeat the process with the rest of the pastry and tins.
  • Spoon the zucchini mixture into the pastry cases. Combine mascarpone, milk, and eggs in a jug until smooth. Pour over zucchini mixture, sprinkle with cheese, season, and bake for 35-40 minutes until golden. Serve with baby herbs sprinkled on top.

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