- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Serving: Serves 06-08
Silverbeet and Cheese Open Pies
How gorgeous are these for an easy snack or finger food to keep in the freezer? Make them when silverbeet is in season, and have them on hand for when you have guests visiting. You really can't beat silverbeet combined with cheese. It is sure to be a crowd pleaser, and it makes a perfect alternative to party pies for the vegetarians!
Recipe Tester Feedback: "These silverbeet and cheese pies are very tasty. Great for a snack or light meal, and very convenient to have in the freezer." - Lesley
No: Nuts
Contains: Gluten / Dairy / Egg
Preparation Time 1 hour
Cooking Time 20 minutes
Makes 24 mini pies
Can be frozen
Ingredients
- Pastry:
- plain flour - 600g
- butter - 320g, cubed, cold, block unsalted
- water - 200g
- salt - 2 tsp
- Filling:
- onion - 1, large, peeled
- garlic cloves - 6, peeled
- silverbeet - 1 bunch, stems removed and roughly chopped
- butter - 30g
- ricotta cheese - 200g (make your own with the Ricotta Cheese recipe from The Make Your Own Subscriber Bonus Issue)
- feta cheese - 100g
- Parmesan cheese - 100g
- eggs - 4
- lemon - 1, zest and juice only
- fresh parsley - 20g, chopped
- pepper - 1 tsp, cracked
Method
- Preheat the oven to 180C. Line 2-3 baking trays with baking paper.
Pastry:
- Add plain flour (300g only), butter (160g only), water (100g only) and salt (1 tsp only) to the bowl. Mix Speed 4 / 20 seconds.
- Place the dough onto a piece of clingfilm and form into a disc. Wrap and refrigerate for 15 minutes.
- Repeat to make more dough: Add the remaining plain flour (300g), butter (160g), water (100g) and salt (1 tsp) to the bowl. Mix Speed 4 / 20 seconds.
- Place the dough onto a piece of clingfilm and form into a disc. Wrap and refrigerate for 15 minutes.
Filling:
- Add the onion (1), garlic cloves (6) and silverbeet (1 bunch) to the bowl. Chop Speed 7 / 4 seconds. Scrape down sides.
- Add the butter (30g) to the bowl. Program 6 minutes / 100C / Speed 2, measuring cap off.
- Add the ricotta (200g), feta (100g), Parmesan cheese (100g), eggs (4), lemon zest (from 1 lemon), lemon juice (from 1 lemon), parsley (20g) and pepper (1 tsp) to the bowl. Mix Speed 6 / 10 seconds, or until well combined.
Assembly:
- Roll out one batch of pastry to a large rectangle, about 5mm thick. Cut 12 circles from it, each with a diameter of about 12cm.
- Place circles onto one of the baking trays.
- Repeat with the second batch of pastry: Roll it out to a large rectangle, about 5mm thick. Cut 12 circles from it, each with a diameter of about 12cm.
- Spoon the filling mixture into the middle of each circle, leaving a 1.5cm ring around the edge.
- Carefully fold the unfilled border in toward the middle to form open pies.
- Bake for 20 minutes or until the pastry is golden and filling is cooked through.
- Serve.
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