Drowned Cauliflower Calzone Pie Recipes

Steps:

• Slice the cauliflower, wash and place in a pot with the spring onion cut into strips and the freshly ground pepper.
• Pour the wine on top . cook on high heat for 5 minutes, then simmer for 50 minutes or until cooked through. add salt to taste.
• In the meantime prepare the dough: place the flour, oil, yeast and water in a processor with a dough attachment and mix until you get a soft and elastic dough.
• Place in an oiled bowl, cover with a dish cloth and let it rise in a warm place for about an hour or until double in size.
• Divide the dough into 2 pieces, one slightly larger than the other. with the rolling pin, roll out the pastry to the size of the baking sheet.
• Place the dough on a baking paper . Place the grated cheese on the dough.
• Drain the cauliflower, mix with the tuna, olives and cream cheese and place on top of the cheese. If you have some left over mozzarella you may sprinkle it on top.
• Roll out the remaining pastry and put on top. now bring the bottom pastry, which is slightly larger and roll it up , on top of the other one. ( its a bit like rolling up a sleeve).
• Pierce a large hole in the middle of the pie, and brush with more olive oil. Allow to rise slightly before putting in the oven.
• Bake in a preheated 220 C for about 20 minutes or until the dough is lightly brown. You may brown it slightly under a grill if it remains pale.
• Hint -- As soon as it comes out of the oven, take a clean dishcloth which has been dipped in water and squeezed dry (in other words, a damp cloth) and cover the pie for a minute or two. This helps the pie not become too crusty.

Steps:

• In a bowl, combine croutons and 1/4 cup butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8 minutes or until lightly browned; set aside. , In a large skillet, saute the cauliflower, onion, carrots, garlic, salt and oregano in remaining butter over medium heat for 10 minutes, stirring frequently. Sprinkle 1/2 cup cheese into prepared crust. Top with cauliflower mixture and remaining cheese. , In a bowl, beat the eggs and milk. Pour over pie. Bake, uncovered, at 375° for 30 minutes or until a knife inserted in the center comes out clean and the cauliflower is tender.

Steps:

• Preheat the oven to 400 degrees F. Generously oil a 9-inch pie pan.
• Potato Crust: Place 2 firmly packed cups grated raw potatoes in a colander placed over a bowl; toss the potatoes with 1/2 teaspoon salt and set aside for 10 minutes. Squeeze out the excess water. Combine the drained potatoes, 1 large egg, beaten, and 1/4 cup grated onion in a medium bowl. Pat the potato mixture into the oiled pie pan, building up the sides of the crust with lightly floured fingers. Bake for 35 to 40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to crisp it.
• Remove crust from the oven and reduce the temperature to 350 degrees F.
• Meanwhile, beat together the eggs, milk, 1/2 teaspoon of the salt, and the pepper in a small bowl; set aside.
• Blanch cauliflower. Melt the butter in a large skillet over medium heat. Add the cauliflower, onions, garlic, and 1/4 to 1/2 teaspoon of the remaining salt; cook, stirring frequently, until lightly browned, about 5 minutes. Add the parsley, basil, and thyme; cook, covered, for 10 minutes, stirring occasionally. Remove from the heat.
• Layer the baked potato crust with 1/2 of the cheese, then the cauliflower mixture, then the remaining cheese. Pour the milk mixture over the top and lightly dust with paprika. Bake for 35 to 40 minutes, until set. Remove from the oven and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch baking dish or pie pan.
• To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine potato, onion, egg, salt and flour. Transfer the mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake for another 10 minutes. Remove crust from oven, and reduce the oven's temperature to 350 degrees F (175 degrees C).
• To make the filling: In a large frying pan over a high heat, heat the oil until hot. Reduce the temperature to medium and saute onion, garlic, basil, thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan and cook for 15 minutes.
• Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk and eggs together in a small bowl, and then pour over the vegetables and cheese. Sprinkle paprika over the mixture.
• Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned.