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Saturday, 15 May 2010 07:32

Calzone di cipolle Spring Onion and Leek Pie

Calzone di cipolle Spring Onion and Leek Pie
Apparently the origins of this pie lie in the Spanish calzon, since the Bourbons ruled southern Italy as well as Spain for centuries. It is often served as part of antipasti in Puglia or eaten as a hot snack from bakeries. I was shown how to make it by a lady named Alessia who lives in a beautiful masseria (a traditional farmhouse) near Bari. Her incredibly thin pastry is made with wine, which gives off a wonderful aroma as it is heated. The Pugliesi use the local sponsale, a type of onion that is more bulbous than a spring onion and has a milder flavour. You can sometimes find them in the UK, sold as 'continental onions'. I have used a mixture of spring onions or continental onions and leeks, which prove to be equally delicious. The best olives —
if you can find them — are Taggiasca; otherwise buy small whole black olives and stone them yourself.		 Preheat the oven to 180°C/350°F/gas mark 4. Grease a loose-based 25cm flan tin with butter, dust with flour then tap out the excess.
Make the pastry by mixing the ingredients in a bowl with a large spoon or plastic dough scraper. Use your hands to bring the mixture into a ball. Collect the bits from around the bowl with the dough, then tip it onto a lightly floured work surface. Knead until well amalgamated and evenly coloured. Wrap in clingfilm and chill in the fridge for at least 20 minutes or overnight.
For the filling, fry the onions and leeks in a large frying pan with the oil, salt and pepper. After a couple of minutes, add the water and continue to cook over a medium heat for about 10-15 minutes. When the excess water has gone, add the sultanas and olives. Stir well to combine and remove from the heat. Stir in the Parmesan, adjust the seasoning as necessary and set aside.
Thinly roll out one-third of the pastry into a circle on a well-floured surface. Keep rolling until it is just 1mm thick (you should be able to blow underneath and see it lift off the surface). Place the tin upside down on the pastry and draw around it with the tip of a knife. This is the pie lid. Roll out the remaining pastry to 1mm thick and line the tin, allowing a 3cm overhang. Trim with scissors. Pour in the leek filling and cover with the pastry lid. Roll and twist the overhanging pastry inwards over the lid to seal. Finish by making two holes in the centre with a sharp knife to allow steam to escape. Bake in the preheated oven for 35-45 minutes, until the top is golden. Leave to cool. Drizzle a little extra olive oil over the top and serve at room temperature.
 

Serves 8


FOR THE PASTA FROLLA RUSTICA (WHITE WINE PASTRY)
butter, for greasing
250g '00' flour or plain flour 3 tablespoons olive oil
100ml white wine
1/2 teaspoon salt

FOR THE FILLING
200g continental or spring onions (bulbs and half the green parts), finely sliced 400g leeks, finely sliced
3 tablespoons olive oil
a good pinch of salt and freshly ground black pepper
3 tablespoons water
25g sultanas
75g black olives, pitted and coarsely chopped
25g Parmesan, finely grated
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