Meat-free Archives

Cheese recipes

Dukkah pea falafel pita pockets

30 minutes

Bread recipes

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

15 minutes

Curry recipes

Socca with warm olive salsa verde

15 minutes

Pasta recipes

Charcoal pasta with seaweed butter

10 minutes

Beetroot recipes

Beetroot flatbread with charred greens

20 minutes

Beans recipes

Honeyed pear pie

25 minutes

Honeyed pear pie

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 25 minutes

Ingredients

For the honey syrup:

1⁄4 cup honey
2 T boiling water
1 cinnamon stick
6 (about 900 g) ripe, crisp pears, peeled and thinly sliced
500 g Woolworths all-butter puff pastry, thawed
1 free-range egg, separated
4 T ground almonds
Icing sugar, for dusting (optional)
Whipped cream or thick sour cream, for serving

Method

Preheat the oven to 180°C.
To make the honey syrup, simmer the honey, water and cinnamon together until syrupy. Mix the sliced pears with the cooled syrup.
Line a baking tray with baking paper. Place one square of pastry on the paper-lined tray. Brush with the lightly beaten egg white. Sprinkle with the ground almonds, leaving a border around the edges of the pastry. Spoon the pears on top of the almonds.
Roll out the remaining sheet of pastry between 2 sheets of baking paper just until large enough to cover the pears. Press down the edges using the tines of a fork. Beat the egg yolk with 1 T water and use to brush the pie.
Cut a few slits into the top of the pie and bake, one shelf below the centre of the oven, for 25 minutes, or until golden brown and cooked through. Allow to cool for 5–10 minutes. If you like, dust with icing sugar. Serve warm with cream.

Cook's note: This is a no-fuss dessert, made with ready-cut squares of buttery pastry. Keep a supply of phyllo and puff pastry in the freezer and you’ll be minutes away from your favourite pie or tart.

Discover more sweet and savoury pie recipes here.

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Preserved lemon sesame cake with cream cheese frosting

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Dukkah pea falafel pita pockets

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Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Split pea dhal

Socca with warm olive salsa verde

Charcoal pasta with seaweed butter

Beetroot flatbread with charred greens

Bean curry

Honeyed pear pie

Honeyed pear pie

Ingredients

Method