Image courtesy of The Heritage Gardener
Someone gifted us some beautiful home-grown silverbeet, also called chard or swiss chard in some countries.
Not nearly as sexy as spinach, poor old silverbeet remains a much maligned vegetable which often gets a bit of bad press. In truth, it’s a fabulous veg – cheap to buy and easy to grow, chock full of goodness with a subtle, delicious and delicate taste.
One of my favourite silverbeet recipes is Leek and Silverbeet Pie, known in our family as ‘Green Pie” because my small niece solemnly told my mum that her “green pie was the bestest” after her very first tasting.
It’s a recipe well worth sharing because it’s not only delicious but also very easy to make
so it’s obviously time I shared it with you.
Leek and Silverbeet Pie -
Preheat the oven to 190 degrees (fanbake).
For the pastry -250gms standard flour, 1/4 tsp salt, 150gms hard butter, 6 tblspns ice cold water.
For the filling – 1 leek, 2 silverbeet leaves, 2tblspns butter, salt and pepper to taste, 4 eggs, 1/4 cup feta cheese crumbled, 1/4 cup grated parmesan, 3 pinches ground nutmeg.
Put the flour and salt into the food processor. Cut the hard butter into chunks and add to the processor. Pulse until the butter is chopped into small flecks. Continue to pulse while you add the cold water. Tip the crumbly mixture out in to a bowl and press firmly together with your hands. Divide the pastry into two balls and wrap in cling film then stet aside in a cool place while you make the filling.
Trim off the dark-green tops of the leek and pull off the tough outer layer. Cut the leek in half lengthways, wash thoroughly and slice thinly. Melt the butter in a heavy saucepan and cook the leek very gently while you wash and trim the stalk off the silverbeet and thinly slice the leaves.
Add these to the leek and butter and season lightly with salt and pepper. Continue to cook for a few minutes until the vegetables have softened. Remove from the heat and allow to cool to lukewarm.
Break the eggs into a large bowl and whisk until just mixed. Stir in the leeks, silverbeet and cheeses. Season with salt, pepper and nutmeg.
Roll out both balls of the pastry and use one to generously line the bottom and sides of a pie dish. Spoon in the filling and add the other bit of pastry as the lid. Trim and crimp the edges and use a fork to prick the lid.
Bake the pie for about 25mins until the pastry is nicely browned.
Serve warm or cold. It’s particularly good the next day!