Green herb pie tee

300 grams	vegetable broth
20 grams	spinach
40 grams	green herbs (tarragon, basil & parsley)
50 grams	flour
50 grams	rice flour
25 grams	corn starch
50 grams	egg
3 grams	salt

First bring the vegetable broth to a boil and once it's boiling add the spinach, dill & wasabi paste. Now directly cool this down as fast as possible. Then transfer it into a blender and blend it till smooth (this takes around 3 minutes). Then measure 300 grams into a measuring cub and add the flour, the rice flour, the corn flour, the egg and the salt. Now blend this till it’s a smooth batter. To really insure there are no more lumps and to remove any small air bubbles pass the batter through a fine sieve.

Then heat up some frying oil till the temperature is 160 degrees Celsius and submerge the pie tee stamp to heat it up as well. Click here for more information. Now once the stamp and oil are hot gently submerge it in the batter and dip in two more times. Then air dry the batter for 12 minutes by hanging it above the hot oil. For this I tied a string to a magnet and a clip. Once it’s dry deep fry it for a minute or two in the hot oil. Press the stamp to the bottom of the pan to create a flat bottom on the pie tee so it can stand without falling over.

Keep an eye on the color, once the bright green turns brown take the stamp out of the oil. After that gently remove it from the stamp and continue making the pie tee’s. If needed dry the pie tee's at 60 degrees Celsius till completely dry.

Now I know the drying process takes a long time, but it’s really worth it. You can also directly deep fry them, but then the pie tee’s will be very bubbly. Both are delicious, but the looks definitely also matter. Now place them on a kitchen paper and keep them dry and covered for later.

I serve the pie tee with a Dutch Kingfish tartar, dill & a yoghurt espuma.