Muffuletta Pie
The great New Orleans sandwich reborn as a towering antipasto pie - every marinated thing from the deli bar sealed in pastry.
Serves: 6
Prep time: 30 minutes
Cook time: 30 minutes
INGREDIENTS
2 sheets (400g) ready-made frozen shortcrust pastry
2 sheets (400g) ready-made frozen puff pastry
2 tablespoons Bready Pesto (omitting breadcrumbs)
6 slices grilled, marinated sweet potato*
1 cup (45g) firmly packed baby spinach leaves
160g thinly sliced provolone cheese, divided
3 slices grilled, marinated eggplant*
2 tablespoons basil pesto (store-bought)
125g thinly sliced buffalo mozzarella cheese
3 marinated artichokes, coarsely chopped
1 tablespoon fresh oregano leaves
2 whole marinated capsicums, edges cut open and flattened*
8 slices grilled, marinated zucchini*
1 tablespoon olive tapenade
2 teaspoons Dijon mustard
1 egg, lightly beaten with 1 tablespoon of water
For the bready pesto
1⁄2 cup something chunky (sun-dried toms, olives, artichokes, deli veg, roast veg)
1 garlic clove 1⁄2 cup (50 g) hard cheese (parmy, pecorino, goat)
2 teaspoons chilli flakes 1 teaspoon mustard
5 g (1⁄8 oz) heavy herbs (thyme,rosemary, oregano)
2 teaspoons acid (lemon juice, red wine vinegar)
1⁄2 cup (125 g) extra virgin olive oil
1 cup (110 g) breadcrumbs
Blend everything but the breadcrumbs in a food processor until smooth, chunky or loose – however you like it. Stir through the breadcrumbs then store in an airtight container in the fridge. It’s good as a crust for baked things and great on pasta.
METHOD
Preheat the oven to 200C fan-forced. Line a round pizza tray with baking paper.
Roll each pastry sheet into a long cigar shape. Roll the two cigars of shortcrust pastry into a large snail spiral, then use a rolling pin to flatten it into a 33cm pie base. Place this on the pizza tray.
Repeat the process with the puff pastry sheets, setting this pastry aside to use as the lid.
Layer the ingredients in the pie base in the following order, leaving a 4cm edge for sealing: Bready pesto, sweet potato, baby spinach (approximately 3 leaves thick), provolone, grilled eggplant, basil pesto, buffalo mozzarella, artichokes, oregano, marinated capsicums, zucchini, tapenade, and the remaining provolone.
Spread the Dijon mustard on the underside of the pie lid. Brush the edge of the pie base with the egg wash, saving some for the top.
Cover the pie with the puff pastry lid and press out any air bubbles. Trim the pastry edges and crimp them to seal.
Brush the top with the remaining egg wash.
Instead of scoring the puff pastry, use cooking string to truss it: tie a piece of cooking string underneath the pizza tray and up over the pie firmly, repeating 2-4 times for your desired slice markings.
Bake for 30 minutes until puffed and golden brown.
Remove the string and allow the pie to cool slightly before slicing and serving.
* If you can't purchase grilled and marinated vegetables, slice raw vegetables into 5-7mm thick slices, roast on a lined tray in a 200C oven for 20 minutes, season well, cool, and store in the fridge for up to a week.
HINTS
This is a licensed deli-bar raid - buy everything already grilled and marinated and the pie becomes pure assembly.
Give it a proper 15 minutes out of the oven before slicing so the layers set and each wedge shows its stripes.
It travels brilliantly whole - bake it in the morning, carry it to the picnic, slice on arrival to applause.
NUTRITION (per recipe total, serves 6 - guide only):
Energy: approximately 25650kJ (6135 calories)
Protein: 105g
Fat: 385g
Saturated fat: 165g
Carbohydrates: 450g
Sugars: 35g
Fibre: 30g
Sodium: 5400mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.