Sweet potato and Swiss chard pie with olive oil pastry. Photo: MARINA OLIPHANT
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Ingredients
Pastry
200g plain flour, plus extra for dusting
1/2 tsp salt
1 1/2 tbsp extra virgin olive oil
1/2 cup cold water
Filling
15 medium to large chard leaves, washed and dried
2 tbsp extra-virgin olive oil
1/2 onion, finely diced
150g mozzarella cheese, cut into 2cm dice
1/4 cup flat-leaf parsley, roughly chopped
1 egg
Salt and pepper
1 large sweet potato, peeled and cut into 3cm dice
Method
To make pastry, add flour and salt to food processor and blend briefly.
Pour olive oil into a small jug, then add water and mix. With food processor running, pour oil and water into flour. Keep processing until dough forms a ball.
Lightly dust workbench with flour and knead dough for about a minute. Place dough in a large bowl, cover with a dry tea towel and leave for 1 hour to rest at room temperature.
Pre-heat oven to 200C.
For filling, remove leaves from chard stalks and finely chop stalks. Rinse leaves and chop, then place in a bowl with stalks.
Heat 1 tablespoon of oil in a heavy-based saucepan, add onion and cook for 5 minutes on a medium heat. Add chard and cook for another 5 minutes. Remove from saucepan and cool to room temperature. Add mozzarella, parsley and egg, and season. Boil sweet potato until tender, add to mixture.
Brush a flat baking tray with oil. Roll out two-thirds of the pastry into a large circle and lift onto tray.
Place filling onto pastry, leaving about 5 centimetres around the edge. Roll out remaining pastry for top of pie. Place over filling and squeeze together edges to seal the pie. Prick the top with a fork and brush with oil.
Bake for 25 minutes or until golden brown.
