Name: Potato and silverbeet pie
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 30 gram butter; 1/2 bunch silverbeet, trimmed, chopped; 3 eggs; 1 cup thickened cream; 1/2 cup sour cream; 1 kilogram potatoes, peeled, boiled until tender; 1/3 cup finely grated parmesan; Pastry; 1 1/2 cup plain flour; 125 gram butter, chilled; 1 tablespoon cream; 1/2 cup grated potato, squeezed; 1/2 cup finely grated tasty cheese

Ingredients

30 gram butter

1/2 bunch silverbeet, trimmed, chopped

3 eggs

1 cup thickened cream

1/2 cup sour cream

1 kilogram potatoes, peeled, boiled until tender

1/3 cup finely grated parmesan

Pastry

1 1/2 cup plain flour

125 gram butter, chilled

1 tablespoon cream

1/2 cup grated potato, squeezed

1/2 cup finely grated tasty cheese

Method

Potato and silverbeet pie

1.Preheat oven to hot, 200°C. Lightly grease a 23cm round flan pan with removable base.

2.Heat butter in pan. Saute silverbeet 2-3 minutes.

3.Roll pastry out to 3mm thick. Ease into pan. Chill 5 minutes. Trim, bake blind 15 minutes. Remove paper and filling. Bake further 10-15 minutes. until lightly golden. Let cool. Reduce oven to 180°C.

4.Whisk eggs, cream and sour cream. Season. Arrange cooled potato and drained silverbeet in pastry case. Pour egg mixture over. Sprinkle with cheese. Bake 35-40 minutes. Cool 10 minutes before serving.

Pastry

5.Pulse flour and butter in processor until mixture resembles fine crumbs. With motor running, add cream.

6.Turn dough onto floured surface. Knead lightly until smooth. Roll to 15 x 20cm. Sprinkle 1/3 potato and cheese over. Fold into thirds. Roll again and repeat process twice. Wrap in plastic. chill 30 minutes.

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Ingredients

Method

Potato and silverbeet pie

Pastry

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