Recipe of the Month - August

Bernie’s Silverbeet Pie

Ingredients

Almond Cheese

90g Almond Meal

1 Tbs Olive Oil

170ml Filtered Water

1 1/2 Tbs Nutritional Yeast

1 Tsp Salt

1/2 Tsp Pepper

Juice of 1/2 Lemon

5 Tbs fine Bread Crumbs

Other Ingredients

4 sheets of Puff Pastry

2 nice big bunches of Silverbeet (chopped up)

6 Spring Onions chopped up fine

1 small Onion chopped up fine

3 cloves garlic crushed up nice

Let’s make pie

Almond Cheese

Blend all the almond cheese ingredients up together in a blender or hand held whizzy thing and place into a large bowl.

Silverbeet part

Preheat the oven to 180 degrees C.In a large frying pan on medium heat, cook the onion and spring onion in some oil for a few minutes. Add your garlic and cook a further minute or so. Then remove from the hot pan and pop it into the bowl with your Almond Cheese.

Add your silverbeet to the pan and cook for around 10 minutes to remove as much water as you can. You may need to add the silverbeet in batches if it doesn’t quite all fit into the pan at once. But don’t burn anything!

Once cooked down, add it to bowl with your Almond Cheese and onions and mix well.

Take your pastry out of the freezer and allow to thaw slightly - enough so you can fold it without breaking it, but not so long that it turns to a sticky mess.

Place 1/4 of the mix into the middle of a pastry sheet. Fold the sides in, overlapping 2-3cm. Pinch the ends together gently and place on a baking tray. It doesn’t matter exactly how you get the yummy mix inside the pastry… really you can fold it however you like. It will taste just as good.

Repeat with remaining mix - so you are making 4 pies here. Then pop them into the oven and distract yourself for 25-30 mins. When the smell is driving you nuts, and they are all golden and crunchy looking, it’s probably time to get them out. If you have a will of steel, wait 5-10 mins to let them cool down a touch. If you don’t, I totally understand - but watch out, you will burn your tongue for sure. It’s worth it though.

Nice served with the salad of your choice!

Amber Rivalland