Thin slices of courgette encase a meaty minced pork filling to make this healthy, low-calorie pie – a lovely light option for a picnic
Prep:55 mins
Serves 6 – 8
4-5 large courgettes1 tbsp olive or rapeseed oil, plus a drizzle50g dried breadcrumbs, plus 2 tbsp1 red onion, finely chopped2 garlic cloves, crushed290g jar red peppers, drained and choppedsmall bunch parsley, choppedzest 1 lemon1 large egg500g minced pork2 tsp chilli flakes2 tsp fennel seeds
STEP 1Cut the courgettes lengthways into thin slices (use a mandolin if you have one), stopping when you reach the seedy middle (set this aside). Heat a griddle pan. Toss the courgettes in a little oil to coat, then cook in batches until soft and marked with griddle lines. Drizzle a little oil into an 18cm springform tin and brush all over the base and sides. Line the base with a circle of baking parchment. Use the courgettes to line the tin, overlapping them across the base, up the sides and over the edge – you need enough overhang to cover the top and the filling, so you may need to double up on slices up the sides. Scatter 2 tbsp breadcrumbs over the base.STEP 2Heat the oil in a large frying pan. Add the onion and cook for 5 mins until softened a little. Meanwhile, finely chop the centre pieces of courgette and add to the pan with the garlic. Cook for about 5 mins until the courgette has softened, then set aside to cool.STEP 3Heat oven to 180C/160C fan/gas 4. Mix the cooled veg, the peppers, parsley, lemon zest, breadcrumbs, egg, pork, chilli, fennel seeds and plenty of seasoning in a bowl. Pack the mixture into the courgette-lined tin, pressing it firmly into the edges and flattening the top – try not to move the courgette slices too much. Fold over the overhanging courgettes to cover the top of the pie and press down firmly.STEP 4Place the tin on a baking tray – some juice may leak out of the tin so you will need the tray to catch this. Bake for 1 hr 15 mins – if you have a meat thermometer, the temperature should read at least 70C. Cool in the tin for 10 mins.STEP 5Remove the pie from the tin, pouring away any juices, and flip over so that the neater side is facing up. Remove the baking parchment and leave to cool completely, then store in the fridge. Transport in a cooler bag and serve in wedges.
