Potato and silverbeet pie
Preparation 10 minutes Cooking 30 minutes Serves 4 Ingredients 3 cups sliced cooked silverbeet leaves 4 large potatoes, cooked and cubed 250g tub cottage cheese
1⁄2 cup chopped basil and parsley nutmeg to taste 2 sheets short pastry 1 tbsp sesame seeds
Combine silver beet, potato, cottage cheese, herbs and nutmeg in a bowl. Place one pastry sheet on an oiled oven tray. Spoon cold filling mixture over, leaving a 3 cm border. Brush border of pastry with water. Carefully place second sheet of pastry over. Press edges together with a fork. Brush top of pastry with milk. Sprinkle sesame seeds over. Bake in a 200oC oven for 15 minutes, then 180oC for 15 minutes or until golden. Serve warm.