CHARD, POTATO AND CAERPHILLY CHEESE PIE

INGREDIENTS

315g plain flour 70g + 70g olive oil 115g water Large pinch of salt 12 large chard leaves, stems separated 3 cloves of garlic, thinly sliced 1 red onion, thinly sliced 3 large potatoes, peeled and boiled for 15 minutes 125g Caerphilly cheese, coarsely grated

METHOD

Put flour in a large bowl with salt, make a well in centre. Add water, 70g of olive oil and stir with a fork. Turn mixture onto a work surface and knead for one minute or until well combined. Wrap dough in parchment paper; leave to rest in fridge for one hour. Heat remaining 70g olive oil in a large saucepan, add sliced onions and garlic. Cook gently on a low heat whilst you tend to chard. Slice chard stems as thinly as possible and add to onion mix. Cook for 20 minutes without adding any colour. Chop leaves thinly, then add to pan. Cook for 5 mins, remove contents from pan with a slotted spoon, leaving as much oil in pan as possible. Slice potatoes as thinly as you can and add slices to pan previously used for chard. Cook over a low heat, stirring continuously, until slices become translucent and almost cooked. Combine potatoes with chard mixture and add grated cheese. Season with salt and pepper and leave to cool in fridge. Remove pastry from fridge and separate one third. Set aside. Using a little flour, roll out the two thirds as thinly as you can and use to line base of a pie mould. An 8-inch round cake pan is perfect.

Fill bottom of pie crust with chard and potato mixture, laying potato slices flat where possible. Roll out remaining pastry for a lid, crimping edges with your fingers. Brush top of pie with a beaten egg and put in fridge for one hour.

Bake pie in a preheated oven at 170 degrees for one hour. Leave to cool and eat at room temperature.