A really tasty way to use chard (or you could swap out the chard for spinach). This is a great veggie alternative to sausage rolls or meat pies.
Equipment
- 1 Frying Pan
- 1 spatula or spoon
- 1 Baking Tray
- 1 Pastry brush
- 1 Knife
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic crushed
- 200 grams chard stalks chopped and leaves sliced finely
- 100 grams mushrooms chopped
- 100 grams soft cheese
- 200 grams feta chopped into small cubes
- 1/4 nutmeg grated
- 1 tsp oregano
- 1 tsp thyme
- salt and pepper
- 1 block ready rolled puff pastry
- milk for brushing
- Handful sesame seeds
Instructions
- Heat oven to 180C.
- Fry onion for a few minutes until soft. Add garlic and fry for a minute. Add chopped chard stalks and fry for a couple of minutes.
- Add the chard leaves and mushrooms and fry until softened slightly and excess liquid has evaporated.
- Gently stir in the soft cheese and feta and nutmeg, oregano, thyme and salt and pepper and remove from heat.
- Unroll the pastry sheet and place on a baking tray. Pile the mixture onto one half of the pastry sheet.
- Brush edges with milk then fold the pastry over to make a large parcel. Seal the edges and crimp with a fork. Brush the pie with milk and sprinkle with sesame seeds. Make a few small slits in the top with a knife.
- Cook for 30 minutes until golden brown,
