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Potato and silverbeet pie for $9

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, H, D, E
MineralsFluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 30g butter

  2. bunch silverbeet, trimmed, chopped

  3. 3 eggs

  4. 1 cup thickened cream

  5. cup sour cream

  6. 1kg potatoes, peeled, boiled until tender

  7. 1/3 cup finely grated parmesan

  8. 1 1/2 cups plain flour

  9. 125g butter, chilled

  10. 1-2 tablespoons cream

  11. cup grated potato, squeezed

  12. cup finely grated tasty cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to hot, 200°C. Lightly grease a 23cm round flan pan with removable base. )

  2. PASTRY. Pulse flour and butter in processor until mixture resembles fine crumbs. With motor running, add cream. Turn dough onto floured surface. Knead lightly until smooth. Roll to 15 x 20cm. Sprinkle 1/3 potato and cheese over. Fold into thirds. Roll again and repeat process twice. Wrap in plastic, chill 30 mins.

  3. Heat butter in pan. Saute silverbeet 2-3 mins.

  4. Roll pastry out to 3mm thick. Ease into pan. Chill 15 mins. Trim, bake blind 15 mins. Remove paper and filling. Bake further 10-15 mins, until lightly golden. Let cool. Reduce oven to 180°C.

  5. Whisk eggs, cream and sour cream. Season. Arrange cooled potato and drained silverbeet in pastry case. Pour egg mixture over. Sprinkle with cheese. Bake 35-40 mins. Cool 10 mins.

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