One-Pot Pie with Callaloo, Plantain, Goat Cheese, and Cornmeal Crust

Ingredients for One-Pot Pie with Callaloo, Plantain, Goat Cheese, and Cornmeal Crust

• 1 stick cold butter

• 190g plain flour plus more for rolling

• 80g yellow cornmeal

• 1/2 cuillères à café de sel de mer

• 180ml Parmesan cheese

• 2 cuillères à soupe d'huile d'olive, divisées

• 2 cloves garlic, diced, divided

• 1 small yellow onion, chopped, divided

• 2 tablespoons chopped red pepper, divided

• 1 or 2 Scotch bonnet peppers, seeded and diced, divided

• 2 tablespoons fresh thyme leaves, divided

• 2 spring onions, diced, divided

• 950ml callaloo chiffonade

• 120ml double cream, divided

• 475ml cubed ripe plantain (1-inch cubes)

• Salt and freshly cracked black pepper to taste

• 80g canned corn kernels

• 2 cuillères à soupe de coriandre hachée

• 1 cuillère à soupe de beurre

• 1 cuillère à soupe d'oignon vert haché

• 60ml de vin blanc sec

• 120ml de crème double

• 1/2 cup whole milk

• 1 cuillère à soupe de feuilles de thym frais

• 2 cuillères à soupe de parmesan râpé

• 230g fresh mozzarella cheese, cut into 1/2-inch cubes

• 60g de fromage Parmesan râpé, divisé

• 60g goat cheese

• 1 œuf, battu

Cut the chilled butter into very small pieces. Mix the flour, cornmeal, and sea salt in a food processor; add the butter, and pulse until the mixture is a sandy texture that resembles breadcrumbs. Transfer to a bowl, and add half the Parmesan cheese, mixing with a fork or knife until combined. (Reserve remaining cheese for topping the pie.) Measure out 4 tablespoons of ice-cold water, and add to the flour mixture a little at a time until the dough sticks together, mixing just long enough to create a mass. Do not overmix. Wrap the dough in plastic wrap or place in a plastic bag; hold it in the refrigerator for at least 20 minutes. Remove one hour before use to bring to room temperature.

Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add half the garlic, onion, pepper, Scotch bonnet pepper, thyme, and spring onion; cook for about 5 minutes until soft. Add the callaloo and cook down for about 8 minutes, until it turns bright green. Stir in 60ml double cream. Remove from heat and allow to cool. Season with salt and pepper to taste.

Heat 1 tablespoon olive oil in another sauté pan over medium heat, and add the remaining garlic, onion, pepper, Scotch bonnet pepper, thyme, and spring onion; sauté for about 1 minute. Add the plantain and cook, stirring occasionally, for another 5 minutes. Add the corn and coriander, and sauté for another minute. Add 60ml double cream, and season to taste with salt and pepper.

Melt 1 tablespoon butter in a saucepan over medium heat. Add 1 tablespoon chopped spring onion. Add the white wine, and cook, stirring, until the wine is evaporated. Stir in the double cream and whole milk. Bring to a simmer. Allow to simmer for about 5 minutes, until the sauce is reduced. Stir in the thyme and Parmesan cheese.

Preheat the oven to 191°C. On a lightly floured surface, roll out two-thirds of the pastry into a large circle, and use it to line the base and sides of an 8-inch pie dish or casserole. Layer half the plantain mixture in the bottom, then distribute half the mozzarella and a sprinkle of Parmesan on top of that. Cover with half the callaloo mixture, then half the goat cheese and more Parmesan. Repeat the layers in the same order with the remaining plantain filling, mozzarella, Parmesan, callaloo filling, goat cheese, and more Parmesan. Pour the sauce over the assembled pie.

On a lightly floured surface, roll out the rest of the pastry into an 8-inch round; lay it on top of the pie, trimming away any excess pastry and crimping the edges to seal well. Score an X in the middle of the top crust with a sharp knife. Brush the top of the pie with the beaten egg, scatter with the rest of the Parmesan, and chill for at least 20 minutes. Bake for 30 to 35 minutes until the pastry is golden-brown on top. Allow to cool in the pan for 10 minutes before serving.

Avertissement

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