Potato and silverbeet pie for $9

Womans~Day

Cooking time: More than 1 hour

Serves: 4

Type: Family; Budget; Cake; Curry

Tools

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5 stars - based on 1 reviews

Ingredients

30g butter
½ bunch silverbeet, trimmed, chopped
3 eggs
1 cup thickened cream
½ cup sour cream
1kg potatoes, peeled, boiled until tender
1/3 cup finely grated parmesan

1½ cups plain flour
125g butter, chilled
1-2 tablespoons cream
½ cup grated potato, squeezed
½ cup finely grated tasty cheese

Preparation method

Preheat oven to hot, 200°C. Lightly grease a 23cm round flan pan with removable base. )
PASTRY. Pulse flour and butter in processor until mixture resembles fine crumbs. With motor running, add cream. 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 mins.
Heat butter in pan. Saute silverbeet 2-3 mins.
Roll pastry out to 3mm thick. Ease into pan. Chill 15 mins. Trim, bake blind 15 mins. Remove paper and filling. Bake further 10-15 mins, until lightly golden. Let cool. Reduce oven to 180°C.
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 mins. Cool 10 mins.

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