Recipe: Kumara and silverbeet pie

21:59, Mar 18 2013
chard pie
PREP YOUR OWN PASTRY: The olive oil pastry in this recipe is one of our favourites.

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

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.

9. Bake for 25 minutes or until golden brown.

- Good Food