Recipe: Kumara and silverbeet pie

FRANK CAMORRA
Last updated 15:29 04/02/2013
chard pie
MARINA OLIPHANT

PREP YOUR OWN PASTRY: The olive oil pastry in this recipe is one of our favourites.

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NEED TO KNOW

Main ingredient Pastry
Type of dish Baking
Course Main course
Cooking time 30 min - 1 hour
Serves/makes 6
Special options Vegetarian

It's fine to use store bought pastry for this, but making your own should only take about 15 minutes. 

200g plain flour, plus extra for dusting
1/2 teaspoon salt
1 1/2 tablespoons extra virgin olive oil
1/2 cup cold water
15 medium to large silverbeet leaves, washed and dried
2 tablespoons extra-virgin olive oil
1/2 onion, finely diced
150g mozzarella cheese, cut into 2cm dice
1/4 cup flat-leaf parsley, roughly chopped
1 egg
Salt and pepper
1 large kumara, peeled and cut into 3cm dice

1. For the pastry, add flour and salt to food processor and blend briefly.

2. Pour olive oil into a small jug, then add water and mix. With food processor running, pour oil and water into flour. Keep processing until dough forms a ball.

3. Lightly dust workbench with flour and knead dough for about a minute. Place dough in a large bowl, cover with a dry tea towel and leave for 1 hour to rest at room temperature.

4. Pre-heat oven to 200C.

5. For filling, remove leaves from silverbeet stalks and finely chop stalks. Rinse leaves and chop, then place in a bowl with stalks.

6. Heat 1 tablespoon of oil in a heavy-based saucepan, add onion and cook for 5 minutes on a medium heat. Add silverbeet and cook for another 5 minutes. Remove from saucepan and cool to room temperature. Add mozzarella, parsley and egg, and season. Boil kumara until tender, add to mixture.

7. Brush a flat baking tray with oil. Roll out two-thirds of the pastry into a large circle and lift onto tray.

8. Place filling onto pastry, leaving about 5 centimetres around the edge. Roll out remaining pastry for top of pie. Place over filling and squeeze together edges to seal the pie. Prick the top with a fork and brush with oil.

9. Bake for 25 minutes or until golden brown.

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