Hunza pie
Updated , first published
This is a classic '60s, hippie, vegetarian dish that features silverbeet's often overlooked stems.
Ingredients
220g wholemeal flour
110g cold, salted butter
a little cold water
6 silverbeet leaves, including stems
100g cooked brown rice
200g grated tasty cheese
1 egg
salt
pepper
Method
First make the pastry by placing 220g of wholemeal flour in a food processor. Turn it on and add 110g of cold, salted butter in five or six lumps, one at a time, until the mixture looks crumbly. Add a little cold water until the pastry forms a ball - it should take 2-3 tbsp. Wrap the pastry in cling film and place in the refrigerator for at least an hour.
Line a 24cm tart shell with the pastry and bake in a 180C oven for 15-20 minutes.
Meanwhile, wash 6 silverbeet leaves, including stems. Separate the leaves from the stems and plunge each separately into salted boiling water. The leaves should take about 2 minutes and the stems about 7 minutes. When they have cooled, squeeze as much water from the leaves as possible and roughly chop them. Slice the stems into 2cm pieces. Mix stems and leaves in a bowl with 100g of cooked brown rice, 200g of grated tasty cheese and 1 egg.
Season with salt and pepper and bake in a preheated 180C oven for 20-25 minutes.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
What do you call this cheesy six-ingredient pie? A Greek legend
- 1-2 hrs
- Julia Busuttil Nishimura
Try this fish pie recipe and you’ll see why it’s a menu fixture at this famous Melbourne pub
- 30 mins - 1 hr
- Andrew McConnell
Original URL: https://www.theage.com.au/goodfood/recipes/hunza-pie-20111019-29vh3.html