Posted on Leave a comment

Bangin’ Barley, Mushroom & Kale Rendang Pies Recipe

Bangin’ Barley, Mushroom & Kale Rendang Pies - Zest Byron BayMakes 1 family size, 4 lge or 6 sml pies


Mushroom Stock
150g button mushrooms sliced
20g dried shitake mushrooms
2 cloves garlic
1 lt veg stock
1 tbs light soy sauce

Vegetarian Pate Brisee (pastry)
1½ cups plain flour
¼ tsp salt
Pinch sugar
90g cubed chilled unsalted butter
30g cubed chilled veg shortening
4 tbs cold water (more if needed)

¾ cup barley
20g butter
250g button mushrooms quartered
½ bunch kale sliced
½ cup Zest Rendang Blend
Pinch plain flour
1 egg yolk with 2 tsp milk for sealing & glazing


For the stock, sauté the mushrooms & garlic in a little oil, then add veg stock and gently simmer for 30 mins.

For the Pate Brisee, in a food processor, pulse the dry ingredients until combined. Then add the butter and shortening and pulse until it appears like breadcrumbs. Add water gradually until the pastry comes together. Cover in a bowl and refrigerate for 1 hour.

Cook barley in plenty of water for 30mins, strain and refrigerate.

In a pan wilt kale & set aside. Sauté mushrooms in butter until just coloured. Add pinch of flour and stir until cooked.

To the mushrooms, add barley, kale, Rendang blend and stir. Add enough mushroom stock & stir to create your preferred consistency. Cool.

Roll out pastry, line pies moulds and cut out tops.

Fill and add tops, sealing with the egg wash.

Glaze tops and cook pies until deeply golden for 25-35 mins @ 200°C.

East Meets West
Created by: Zest Byron Bay

Posted on Leave a comment

Nepalese Spinach and Cheese Puffs Recipe

Nepalese Spinach and Cheese Puffs - Zest Byron BayServes: 8-16
Prep Time: 30-40 mins
Cook Time: 15-20 mins


250g frozen, chopped spinach, thawed & drained well
120g Danish feta crumbled
30g tasty cheese grated
2 tbsp Zest Nepalese Spice Paste
4 sheets frozen puff pastry
1 egg yolk
1 tsp milk


Preheat oven to 180°C.

Mix the drained, thawed spinach with the cheeses and Spice Paste.

Pull out the pastry from the freezer and let the four sheets just thaw. Cut each sheet of pastry into four equal sized squares. Whisk the egg yolk with the milk and set aside.

Put about 2tsps of mixture in the centre of each small square. Brush the egg mixture down two sides of each small square so that it acts as a seal when folding.

Fold each small square diagonally so that a triangular puff is created. Try and push out as much air as possible when sealing and then use a fork to push down and finish off each seal. Repeat until all the mix is used up.

Place on lined baking sheets with at least 1cm gap in between each puff and bake for 15-20mins or until golden.

Great straight from the oven or cold for packed lunches. Alternatively they can be stored uncooked and frozen with layers of baking paper in between to stop adhesion.

Simple Kitchen Recipes
Created by: Zest Byron Bay