Oh, it’s a bit of a mess, isn’t it?

Oh, a pasty! That’s what I thought the first time I tasted this dish. I was blown away! I was blown away by how some ingredients that might seem so different actually come together and rock in perfect harmony of taste. I first tasted this recipe on Christmas Day this year and, as you can probably guess, I was absolutely blown away! Maybe someone already knows the recipe, or if someone in your family makes it similar, let me know below in a comment! Anyway, I tasted it and I just knew straight away that this recipe had to be on my site! So I went to the supermarket to buy what I needed and started to prepare it.

In no time at all, I finished preparing this delicious masterpiece, took the photos and immediately started writing the recipe. I put on the first playlist I can find and start writing; the music really helps to put my thoughts in order, so before I know it, I’ve put the last stitch in! I’ve tweaked the recipe a little from the one I had, as there were no anchovies or olives in that one.

Ingredients

• 900g escarole
• 2 anchovy fillets (8g)
• 40g Taggiasca olives
• 50g sultanas
• 30g pine nuts
• 2 rolls of puff pastry
• 5 spoons of EVO oil
• Salt and pepper to taste
• 2 hot peppers
• 1 garlic clove

Let’s get started!

• Use a high-sided pot to make this easier.
• Fill it halfway with water and place it on the stove at maximum heat. Once it’s reached a gentle boil, throw in the cleaned escarole and let it cook for 5 minutes.
• Now, drain the escarole with the help of a small colander and lightly boil the sultanas in the remaining water.
• Now, let’s get started! Grab a frying pan and add a glug of oil, a few cloves of garlic and a dash of chilli pepper. Place it over a medium-high heat and let’s fry the garlic until it’s lightly golden.
• Now it’s time to add the anchovies! Use a wooden spoon to gently melt them, then add the escarole, pine nuts, olives and grapes.
• Then, just pop the lid on and let it cook for about 10 minutes on a medium-low heat. Once the mixture is cooked, we turn off the heat and let it rest and cool down. While your lovely mixture is cooling down, take one roll of puff pastry and open it on a 24 cm tart tin.
• Then, simply pour the now cold mixture into it and cover with the second roll of puff pastry. Make sure the puff pastry is cold from the fridge, as it must not get too hot.
• If it takes too long to prepare the base and the pastry starts to get too soft, I recommend preparing the pie and putting it in the freezer for 1 minute.
• Now, bake the cake at 180° until it’s golden brown. I’d highly recommend preheating the oven to maximum and then lowering it to 180° for the best results.
• It’ll take about 15 minutes, but it’ll be worth it! Don’t worry about the egg or milk on the surface of the cake, it’ll still turn out beautifully browned! Now all that’s left to do is cut it and serve this beauty up!

Tips

As we mentioned earlier, you can easily remove the anchovies and olives if you’d like a more delicate cake. Or, if you prefer, you can replace the olives with capers.