Silverbeet is perfect for this pie as the stalks add a delicious crunch and the leaves wilt down and steam in the pie.
Simply flavoured with sumac, lemon and parsley. It really is that simple.
Oh and did I mention that it is vegan and dairy free?
Serves 8
Filling
250g silverbeet or rainbow chard, washed well and pat dried
2 spring onions, finely sliced
½ red onion, sliced thinly
50g parsley, roughly chopped
2 tsp sumac
1-2 Tbsp lemon juice
1 tsp salt
Freshly ground black pepper
2 Tbsp olive oil
Pastry
500g flour
2 tsp baking powder
1 tsp salt
1 tsp sugar
3 Tbsp olive oil
Warm water
Method
Begin by preparing the ingredients for the filling.
Finely slice the silverbeet leaves and stalks and add to a large mixing bowl.
Add the remaining ingredients for the filling, massage all the ingredients together and set aside to allow the flavours to mingle.
To make the dough, combine the flour, baking powder, salt and sugar in a bowl. Mix the oil with ¼ cup warm water and add to the flour mix and mix with your hands. Add more warm water gradually until the dough starts to hold together. Knead lightly and if feeling too dry or crumbly, add a little more water. You are wanting a soft dough, but not sticky. Knead for a minute and cover with a cloth for 15 minutes.
Preheat the oven to 200degC.
Once the dough has rested you will notice it has taken on a silky, smooth texture.
Divide the dough into 2 pieces. You need one to be slightly larger for the top of the pie.
Lightly flour your workbench and roll the smaller ball to about 25cm diameter. Place on to a lightly greased oven tray.
Place the filling on top. Do not worry if it looks too much as it will wilt once cooked.
Roll the remaining dough into a 30cm diameter round and loosely lay over the greens. Secure the sides by crimping together so it looks attractive and sticks together.
Brush with olive oil and with the tip of a sharp knife put a few incisions over the lid of the pie.
Bake for 18-20 minutes or until the pie is golden and the pastry is cooked.
Cool slightly before enjoying. This pie is best eaten at room temperature.
