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Spinach pie tee

300 grams

vegetable broth

50 grams


50 grams


50 grams

rice flour

25 grams

corn starch



3 grams


First bring the vegetable broth to a boil and once it's boiling add the spinach. 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 add the flour, the rice flour, the corn flour, the egg and the salt. Now blend this till it’s a smooth batter. Then let it rest for at least 1 hour in your fridge. After that heat up some frying oil till it’s 170 degrees Celsius and also put in your pie tee stamp to heat it up. Once the oil is hot gently mix it with a whisk. Then take the stamp and gently press it in the batter. Now transfer it into the hot oil and fry it for 30 seconds. Then the pie tee should let go from the stamp. Deep fry it till the pie tee stop bubbling. Then repeat this process with the remaining batter. Keep them dry and covered for later.

Here I serve it with a toasted salmon tartare, a furikake cream and a furikake crumble.


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