QUINOA CALZONES WITH RAINBOW SILVERBEET

Woman’s Day (Australia) - - Food To Love -

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.

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