Muffuletta Pie

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Muffuletta Pie

Yield 6

Author Lucy Tweed

If there is one thing this one does not need… condiments

Ingredients

• 2 sheets (400 g) ready-made frozen shortcrust pastry
• 2 sheets (400 g) ready-made frozen puff pastry
• 2 tablespoons home made pesto
• 6 slices grilled, marinated sweet potato*
• 1 cup (45 g) firmly packed baby spinach leaves
• 160 g (5¾ oz) thinly sliced provolone cheese
• 3 slices grilled, marinated eggplant (aubergine)*
• 2 tablespoons basil pesto (store-bought)
• 125 g (4½ oz) thinly sliced buffalo mozzarella cheese
• 3 marinated artichokes, coarsely chopped
• 1 tablespoon fresh oregano leaves
• 2 whole marinated capsicums (peppers), edges cut open and flattened*
• 8 slices grilled, marinated zucchini (courgette)*
• 1 tablespoon olive tapenade
• 2 teaspoons Dijon mustard
• 1 egg, lightly beaten with 1 tablespoon of water

Instructions

1. Preheat the oven to 200°C (400°F) fan-forced. Line a round pizza tray with baking paper.
2. Roll each pastry sheet into a long cigar shape. Roll the two cigars of shortcrust pastry into a large snail spiral, then use a rolling pin to flatten it into a 33 cm (13 inch) pie base. Place this on the pizza tray.
3. Repeat the process with the puff pastry sheets, setting aside the pastry to use as the lid later.
4. Layer the ingredients in the pie base in the following order, leaving a 4 cm (1½ inch) edge for sealing:
5. Bready pesto, sweet potato, baby spinach (approximately 3 leaves thick), provolone, grilled eggplant, basil pesto, buffalo mozzarella, artichokes, oregano, marinated capsicums, zucchini, tapenade, and provolone.
6. Spread Dijon mustard on the underside of the pie lid. Brush the edge of the pie base with the egg wash, saving some for the top.
7. Cover the pie with the puff pastry lid and press out any air bubbles. Trim the pastry edges and crimp them to seal the pie.
8. Brush the top with the remaining egg wash.
9. Instead of scoring the puff pastry, use cooking string to truss it: tie a piece of cooking string underneath the pizza tray and up over the pie firmly, repeating this 2-4 times for desired slice markings.
10. Optional: If unable to purchase grilled and marinated vegetables, slice raw vegetables into 5–7 mm (2–2¾ inch) thick slices, roast in a preheated oven (200°C/400°F) on a lined baking tray for 20 minutes, season well, cool, and store in the fridge for up to a week.
11. Bake the pie in the oven for 30 minutes until puffed and golden brown.
12. Remove the string and allow the pie to cool slightly before slicing and serving.

Nutrition Facts

Calories

705

Fat

49 g

Sat. Fat

16 g

Carbs

48 g

Fiber

4 g

Net carbs

44 g

Sugar

4 g

Protein

19 g

Sodium

715 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.