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Le Quebecois Mini Pies

Posted by on March 18, 2013

We were recently asked by another spice company to change the name of our Montreal Steak Spice because they owned the rights to the name. Well, okay….

We had to brainstorm a new name, take the labels off of jars in gift sets, redo the store displays, and adjust our website all in a very short amount of time.  We were busy!  While all of this change was taking place, I recalled a quote by Johann Wolfgang von Goethe, ‘We must always change, renew, rejuvenate ourselves; otherwise we harden.’  Change can be good, our store displays are fresh and new our website got a nice update, we have a fantastic new name for one of our earliest blends and an outstanding recipe to go with it.  Introducing……Le Quebecois Steak Spice  (applause, applause)!

Paying homage to the Canadian Provence were the blend originated, Le Quebecois Steak Spice showcases both the French flair for deft seasoning, and the British love of beef. While usually associated with steak, we tried it in these vegetarian mini pies with great success – you know how how we love to play with our food!  Bon appétit.

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Le Quebecois Mini Pies

 

Le Quebecois Mini Pies

Ingredients

2 tablespoons olive oil, plus more for brushing pastry
1 large onion, diced
1 pound Swiss chard, stems and leaves thinly shredded and kept separate
2 stalks celery, thinly sliced
2 scallions, chopped
2 ounces arugula
1/2 bunch fresh parsley
1 ounce fresh mint, chopped
2 tablespoons fresh dill, chopped
4 ounces ricotta, drained
3.5 ounces aged, white cheddar. We used Beechers Flagship
2 ounces feta, crumbled
Grated zest of one lemon
2 eggs
1/3 teaspoon salt
1/2 teaspoon granulated sugar
9 ounces filo pastry, thawed, but cold

Instructions

  1. Heat oven to 350 degrees
  2. Heat 2 tablespoons olive oil in a deep skillet over medium heat
  3. Add onion to pan and saute until translucent, about 8 minutes
  4. Add chard stems and celery, cook about 4 minutes, stirring occasionally
  5. Add chard leaves, raise heat to medium high and cook, stirring, until wilted, about 4 minutes
  6. Add scallions, arugula and herbs. Cook for two minutes more and transfer to a collander
  7. Once cool enough to handle, squeeze out as much liquid as you can
  8. Transfer to a bowl and mix in cheese, zest, eggs, salt, sugar and Le Quebecois Steak Spice
  9. Lay out a sheet of filo, cut into 12 squares and brush with olive oil
  10. Lay the oiled squares into the cups of a muffin tin
  11. Repeat, alternating the angles of the squares so that they cover the sides of each muffin cup, until you have 5 layers of filo
  12. Fill each cup with herb mixture and fold excess filo over the edges of the filling
  13. To top each cup, make another 5 layer filo piece, cut in a round, and place atop of each cup
  14. Brush lightly with olive oil and bake for 40 minutes until the filo turns golden brown
  15. Serve warm or at room temperature as an an appetizer or an accompaniment to roast lamb or beef
http://www.silkroaddiary.com/mini-herb-and-chard-pies-with-le-quebecois/

2 Responses to Le Quebecois Mini Pies

  1. Deborah

    Beautiful! Such a gracious acknowledgement of the two cultures in one simple action. Thank you, from a Western Canadian who has experienced the exquisite difference of la belle province!

  2. Laverne Smith

    Oh, Kimberley, I have the most beautiful arugula growing in deep pots on my front porch.
    will be leaving in 3 days for almost 2 weeks so asking my Yoga group to come and take some home. Will print this out and try to make when I return. Great idea with the French
    version. Even got Goethe in your blog. Impressed me all to heck. yo mum

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