Recipe: Savory pie with sorrel and basil pesto
Savory pies and pizza with herbs
September 10, 2012
Returning from vacation, I found a rich harvest of aromatic herbs, chillies, peppers and cucumbers waiting for me.
 With a bunch of sorrel, chives and various types of basil (a mixture of cinnamon basil, broad leaf basil and lemon basil) I made a pesto for this quiche.
Savory pie with sorrel and basil pesto
Ingredients
240g shortcrust pastry (briseé)
2 medium potatoes
125g yogurt
1 egg
50g mixed herbs: basil, sorrel, chives
1 tbsp oil
Directions
Place the pastry on a baking sheet and put the potatoes cut into very thin slices.
Chop the herbs with the oil, then add the beaten egg and yogurt. Pour over the potatoes.
Bake in preheated 180° C (356 F) oven 40 minutes.
 Two years ago: White chicken chili
Three years ago: Indian singara with ginger
Four years ago: Autumn sowing: fenugreek
I'm hosting Weekend Herb Blogging this week (September 10th to 16th).
Weekend Herb Blogging is an event started by Kalyn from Kalyn's Kitchen and now handled by Haalo from Cook (almost) anything at least once.
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