QUINOA CALZONES WITH RAINBOW SILVERBEET

MAKES 4 PREP+ COOK 1 HOUR 20 MINS + COOLING COST $$$$$

1 ½ cups white quinoa 2 tsp vegetable stock powder ½ tsp baking powder 3 eggs 1 tbsp extra-virgin olive oil 20g unsalted butter 1 onion, sliced thinly 2 garlic cloves, crushed 1 bunch rainbow silverbeet, chopped coarsely ½ cup pouring cream ¾ cup grated Swiss cheese 1 tbsp quinoa flakes

Cook quinoa in a large saucepan of boiling salted water for 12 mins or until tender. Drain. Stand until cool enough to handle. Squeeze out excess water using hands. 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 and knead lightly. Divide dough into four 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 and refrigerate for 20 mins or until firmer.

2 Meanwhile, preheat oven to 220°C. 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 mins or until softened. Add silverbeet and cream. Cook for 10 mins or until wilted and almost dry. Cool. Squeeze out excess moisture. Transfer to a large bowl and 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 then brush over calzones. Sprinkle with quinoa flakes.

5 Bake calzones for 30 mins or until golden.