Potato and sil­ver­beet pie

Pilbara News - - Life Style -

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.

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