When you need something no-fuss but nourishing to eat on-the-go.

Makes
10

Preparation

15min

Cooking

40min

Skill level

Easy
By
Average: 4.2 (3 votes)
Yum

Ingredients

  • 250 g pumpkin, peeled, seeds scooped out, chopped into 1cm pieces
  • 2 cups (170 g) small broccoli florets (about 1 head broccoli)
  • 2 cups (200 g) small cauliflower florets (about ½ head cauliflower)
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt flakes
  • 1 cup (240 g) fresh firm ricotta
  • ½ cup (40 g) finely grated parmesan
  • 8 x 20 cm flour tortillas (try wholemeal or wholegrain)
  • 1 egg, lightly beaten
  • 1 tbsp sesame seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Preheat oven to 200°C (400°F). Line 2 baking trays with non-stick baking paper.
  2. Place the pumpkin, broccoli and cauliflower on one of the trays. Drizzle with the oil and sprinkle with the salt. Roast for 25 minutes or until golden brown. Wearing oven gloves, carefully remove the vegetables from the oven and allow to cool on the tray.
  3. Transfer the cooled veggies to a big bowl and re-line the tray. Add the ricotta and parmesan to the veggies and mix with a spatula.
  4. Arrange the tortillas on a clean benchtop. Spoon ½ cup (125ml) of the filling onto one half of each tortilla, leaving a 1.5cm border. Using a pastry brush, brush the borders with a little of the egg and fold the tortillas over to enclose, pinching the edges to seal.
  5. Place the pies on the trays and brush with the egg (this makes them golden and glossy when baked, plus sticky enough for the seeds). Sprinkle with the seeds and bake for 15 minutes or until golden brown. With your oven gloves on, remove the pies from the oven and cool on the trays a little, before serving. 

 

Roast chicken hand pies

Add 1 x 200 g chicken breast fillet to the tray with the vegetables in step 2 (see recipe, above). Drizzle it with 2 teaspoons extra virgin olive oil, sprinkle with sea salt and cracked black pepper and roast following the instructions (or until cooked through). Finely chop the roasted chicken before folding it into the filling in step 3. 



This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand