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Meatless Mondays: Kangkong and Kesong Puti Pie

3 months ago

Forever in a quandary about what to cook for lunch or dinner? No sweat! Turn to this pantry essential to help you out

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Kangkong and Kesong Puti Pie

Makes 8-12 servings

CRUST:

2 ½ cups All-purpose flour

1 tsp Salt

½ cup Butter

⅓ cup Shortening

3-4 Tbsps Iced water

FILLING:

½ cup Butter

3 Tbsps Chopped garlic

⅓ cup Minced onions

¼ cup Flour

1 (225g) pack Clara Olé Chunky Tomato with Basil Pasta Sauce

¼ cup Water

2 bundles Kangkong, separate leaves from stalks (about 4 cups), blanched, squeezed, and chopped

¾ cup Grated mozzarella cheese

1 cup Kesong puti, crumbled

½ cup Grated Parmesan cheese

4 Eggs, beaten

½ tsp Salt

⅛ tsp Ground black or white pepper

  1. Combine flour and salt in a mixing bowl. Using two knives, cut butter and shortening into the flour until the mixture resembles a coarse crumb. Add cold water a little at a time, mixing with a fork. Gather the mixture and press until it holds together into a compact ball of dough. Chill for 30 minutes before rolling.
  2. Preheat oven to 350F. Dust a clean worktable lightly with flour and roll out dough evenly, to a circle about 12 inches in diameter and ⅛ inches in thickness. Measure pie plate on the dough, cutting around the circle with about 1 inch allowance all around. Press dough in a 9” pie pan, then fold and flute the edges. Prick bottom of the crust with a fork and bake for 15 minutes.

To make the filling:

  1. In a sauté pan, melt butter. Sauté garlic and onions until soft. Add flour and stir for a minute.
  2. Pour in the Clara Ole Chunky Tomato with Basil Pasta Sauce and water. Simmer for 2-3 minutes.
  3. Next, add blanched kangkong leaves and stems. Cook for another 2 minutes.
  4. Remove from heat and let cool. To the kangkong, add the mozzarella cheese, kesong puti, and Parmesan cheese. Mix in the eggs then season with salt and pepper.
  5. Pour the kangkong mixture over the partially baked crust and bake for 45 minutes or until the filling is golden brown. Let pie rest for 15-20 minutes before slicing.

 

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