Hunza pie

Hunza-pie

Prepare Time: 0:40 | Cook Time: 0:50 | Difficulty: CAPABLE COOKS

Ingredients

Nutrition

Energy

3644kJ

Fat saturated

32.00g

Fat Total

52.00g

Carbohydrate sugars

4.00g

Carbohydrate Total

64.00g

Dietary Fibre

g

Protein

30.00g

Cholesterol

mg

Sodium

598.81mg

All nutrition values are per serve.

Method

  1. Process flour, wheatgerm and butter in a food processor until mixture resembles fine breadcrumbs. Add 1 egg and 2 tablespoons water. Process again, adding remaining water if needed, to form a soft dough. Knead on a floured surface until smooth. Press into a 15cm disc. Wrap in grease-proof paper. Refrigerate for 20 minutes.

  2. Combine potato, spinach, cheese and salt and pepper.

  3. Preheat oven to 180°C. Grease a 23cm (base) pie plate. Roll two-thirds of pastry out between baking paper until 5mm thick. Line pie plate with pastry. Spoon potato mixture into pastry.

  4. Roll remaining pastry out to a 27cm circle. Brush with water. Place over potato. Press edges together to seal. Trim excess.

  5. Beat remaining egg. Brush over pie. Season. Place onto a baking tray. Bake for 45 to 50 minutes or until golden. Stand for 10 minutes. Serve in wedges.


Super Food Ideas – October 2003 , Page 43

Recipe by Dixie Elliott
Photography by Louise Lister

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