QUINOA CALZONES WITH RAINBOW SILVERBEET

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING, REFRIGERATION & COOLING) MAKES 4

1½ cups (300g) white quinoa 2 teaspoons vegetable stock powder ½ teaspoon baking powder

3 eggs

1 tablespoon extra virgin olive oil 20g unsalted butter

1 small onion (80g), sliced thinly 2 cloves garlic, crushed

1 bunch rainbow silverbeet (750g),

chopped coarsely

½ cup (125ml) pouring cream

¾ cup (90g) grated swiss cheese 1 tablespoon quinoa flakes 1 Cook quinoa in a large saucepan of boiling salted water for 12 minutes or until tender; drain. Stand for 30 minutes or until cool enough to handle. Using hands, squeeze out as much liquid as possible. Process quinoa to a sticky paste. Add stock powder, baking powder, 2 eggs and the oil. Process using the pulse button until well combined. Turn dough out; knead lightly. Divide dough into 4 even portions. Roll each portion between sheets of baking paper until 20cm round and about 3mm thick. Slide dough, still in paper, onto a tray; refrigerate for 20 minutes or until firmer.

2 Meanwhile, preheat oven to 220°C/200°C fan. Line two large oven trays with baking paper. 3 Heat butter in a large frying pan until melted; cook onion and garlic, stirring, for 3 minutes or until softened. Add silverbeet and cream; cook for 10 minutes or until wilted and almost dry. Cool. Squeeze out as much liquid as possible. Transfer to a large bowl; season to taste.

Stir in cheese.

4 Top each piece of dough with a quarter of the silverbeet mixture. Fold rounds in half, pressing edges to enclose filling. Seal edges using a wet fork. Transfer calzones to trays. Lightly beat remaining egg; brush calzones with egg. Sprinkle with quinoa flakes.

5 Bake the calzones for 30 minutes or until golden.