One-Pot Pie with Callaloo, Plantain, Goat Cheese, and Cornmeal Crust

Ingredients for One-Pot Pie with Callaloo, Plantain, Goat Cheese, and Cornmeal Crust

• 1 stick cold butter

• 190g plain flour plus more for rolling

• 80g yellow cornmeal

• 1/2 teaspoons sea salt

• 180ml Parmesan cheese

• 2 tablespoons olive oil, divided

• 2 cloves garlic, diced, divided

• 1 small yellow onion, chopped, divided

• 2 tablespoons chopped red pepper, divided

• 1 or 2 Scotch bonnet peppers, seeded and diced, divided

• 2 tablespoons fresh thyme leaves, divided

• 2 spring onions, diced, divided

• 950ml callaloo chiffonade

• 120ml double cream, divided

• 475ml cubed ripe plantain (1-inch cubes)

• Salt and freshly cracked black pepper to taste

• 80g canned corn kernels

• 2 tablespoons chopped coriander

• 1 tablespoon butter

• 1 tablespoon chopped spring onion

• 60ml dry white wine

• 120ml double cream

• 1/2 cup whole milk

• 1 tablespoon fresh thyme leaves

• 2 tablespoons grated Parmesan cheese

• 230g fresh mozzarella cheese, cut into 1/2-inch cubes

• 60g grated Parmesan cheese, divided

• 60g goat cheese

• 1 egg, beaten

Cut the chilled butter into very small pieces. Mix the flour, cornmeal, and sea salt in a food processor; add the butter, and pulse until the mixture is a sandy texture that resembles breadcrumbs. Transfer to a bowl, and add half the Parmesan cheese, mixing with a fork or knife until combined. (Reserve remaining cheese for topping the pie.) Measure out 4 tablespoons of ice-cold water, and add to the flour mixture a little at a time until the dough sticks together, mixing just long enough to create a mass. Do not overmix. Wrap the dough in plastic wrap or place in a plastic bag; hold it in the refrigerator for at least 20 minutes. Remove one hour before use to bring to room temperature.

Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add half the garlic, onion, pepper, Scotch bonnet pepper, thyme, and spring onion; cook for about 5 minutes until soft. Add the callaloo and cook down for about 8 minutes, until it turns bright green. Stir in 60ml double cream. Remove from heat and allow to cool. Season with salt and pepper to taste.

Heat 1 tablespoon olive oil in another sauté pan over medium heat, and add the remaining garlic, onion, pepper, Scotch bonnet pepper, thyme, and spring onion; sauté for about 1 minute. Add the plantain and cook, stirring occasionally, for another 5 minutes. Add the corn and coriander, and sauté for another minute. Add 60ml double cream, and season to taste with salt and pepper.

Melt 1 tablespoon butter in a saucepan over medium heat. Add 1 tablespoon chopped spring onion. Add the white wine, and cook, stirring, until the wine is evaporated. Stir in the double cream and whole milk. Bring to a simmer. Allow to simmer for about 5 minutes, until the sauce is reduced. Stir in the thyme and Parmesan cheese.

Preheat the oven to 191°C. On a lightly floured surface, roll out two-thirds of the pastry into a large circle, and use it to line the base and sides of an 8-inch pie dish or casserole. Layer half the plantain mixture in the bottom, then distribute half the mozzarella and a sprinkle of Parmesan on top of that. Cover with half the callaloo mixture, then half the goat cheese and more Parmesan. Repeat the layers in the same order with the remaining plantain filling, mozzarella, Parmesan, callaloo filling, goat cheese, and more Parmesan. Pour the sauce over the assembled pie.

On a lightly floured surface, roll out the rest of the pastry into an 8-inch round; lay it on top of the pie, trimming away any excess pastry and crimping the edges to seal well. Score an X in the middle of the top crust with a sharp knife. Brush the top of the pie with the beaten egg, scatter with the rest of the Parmesan, and chill for at least 20 minutes. Bake for 30 to 35 minutes until the pastry is golden-brown on top. Allow to cool in the pan for 10 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.