Prep time 2 hours
3 tbsp Monini Extra Virgin Olive Oil
1 large red onion, peeled and finely chopped 2 garlic cloves, chopped
2 tomatoes, chopped
1 tbsp Mutti Doppio Concentrato Tomato Paste
Chilli to taste
400g cooked spinach, drained
1 tsp mixed spice
Salt and pepper
12 black olives, stoned and roughly chopped 1 tbsp capers
1 tbsp sultanas
Finely chopped parsley
1 tbsp finely chopped fresh mint and basil 70g shelled walnuts
600g filleted lampuki, cut into 5cm chunks 800g shortcrust pastry
1 egg to glaze
Heat the oil in a large pot. Ann the onions and garlic and cook to soften then add the cauliflower florets. Stir fry gently for 5 minutes then add the chopped tomatoes and tomato paste. Cook for a few minutes and add a little chilli if using. Add the cooked spinach. Season with the mixed spice, salt and pepper. Mix everything well then remove from the heat. Now add the chopped olives, capers, sultanas, parsley, mint and walnuts. Check seasoning and leave to cool.
Roll out 3⁄4 of your shortcrust pastry on a floured surface and use it to line a large pie dish. (approx 32cm) Fill up with half the filling then layer the raw lampuki over. Season the fish and drizzle with a little EVOO, then add the rest of the filling. Top the pie with the remaining pastry.. Glaze with egg wash and prick randomly with a fork.
Bake in a preheated oven at 190C for 40 minutes till the top is golden. Leave to rest for 10 mins before serving although the pie is good served cold too.
Recipe By Michael Diacono for Served Issue 21
Photography by Julia Ripard
Watch the recipe video here>>