Sweet potato and Swiss chard pie

Name: Sweet potato and Swiss chard pie
Cook time: 1 h
Yield: 4
Ingredients: 200g plain flour, plus extra for dusting; 1/2 tsp salt; 1 1/2 tbsp extra virgin olive oil; 1/2 cup cold water; Filling; 15 medium to large chard leaves, washed and dried; 2 tbsp 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 sweet potato, peeled and cut into 3cm dice

Frank Camorra

January 14, 2013

Sweet potato and Swiss chard pie with olive oil pastry.MARINA OLIPHANT

Time:30 mins - 1 hourServes:4

It's fine to use store bought pastry, but making your own should only take about 15 minutes. Once you master the basics, try different kinds of pastry, such as the olive oil version for this Swiss chard pie recipe.

Ingredients

Pastry

200g plain flour, plus extra for dusting
1/2 tsp salt
1 1/2 tbsp extra virgin olive oil
1/2 cup cold water
Filling
15 medium to large chard leaves, washed and dried
2 tbsp 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 sweet potato, peeled and cut into 3cm dice

Method

To make pastry, add flour and salt to food processor and blend briefly.
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.
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.
Pre-heat oven to 200C.
For filling, remove leaves from chard stalks and finely chop stalks. Rinse leaves and chop, then place in a bowl with stalks.
Heat 1 tablespoon of oil in a heavy-based saucepan, add onion and cook for 5 minutes on a medium heat. Add chard and cook for another 5 minutes. Remove from saucepan and cool to room temperature. Add mozzarella, parsley and egg, and season. Boil sweet potato until tender, add to mixture.
Brush a flat baking tray with oil. Roll out two-thirds of the pastry into a large circle and lift onto tray.
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.
Bake for 25 minutes or until golden brown.