This savoury pie may be a bit counter-intuitive as far as flavour combinations go, with apricots and curry, but the combination is delicious! If you don’t have puffed Amaranth on hand, you can sprinkle the top with something else, such as breading mixture, or crumbled crackers or even crumbled pretzels.
Here’s an image of puffed Amaranth, with a lentil, for size comparison:
puff pastry, enough for 1 regular pie plate
a little oil of choice (e.g. coconut oil)
2 garlic cloves, crushed
1 onion, finely chopped
1 -2 tsp. of curry powder
2 medium sized potatoes, cubed quite small
3 medium carrots, cubed the same
about 10 dried apricots, chopped
1 apple, peeled then finely chopped
¼ C. vegetable or chicken stock
Salt and pepper to taste
3 eggs, whisked
1/2 C. Cream
Amaranth, puffed
In a frying pan, fry the onion & garlic in the oil, then add the curry powder. Add the fruit & vegetables & pour over the wine or stock. Cook for a few minutes until everything is well combined & starting to soften.
Grease your pie plate, and lay the pastry into it, poking it with a fork a few times in the base. Pour in the pan vegetable mixture.
Either in the pan or in a separate container, mix together the eggs and cream; you can spice to taste if you’d like, but none is necessary at this point.
Pour across the pie mixture, and sprinkle puffed Amaranth over the top.
Bake at 200°C (400°F) for 20-30 minutes or until pastry is golden brown.
There are probably as many potato salad recipes out there as there are picnic baskets; everyone has their preferences. I like a salad that is simple, allows the flavours to meld into one that support the main ingredient, the potato. This goes well with any kind of grill meat, from bratwurst to beef to chicken, or with any vegetarian meal. I make this any season I feel like it, so there! You only need potatoes and either cream or plain yogurt on hand – chances are that you’ve already got everything else in your cupboard.
CuppaNatter 