Hunza Pie

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I found a recipe in one of my books, and I have to make one again. First I am going to buy some kelp granules, love that stuff sprinkled on potatoes.

The recipe I found on the web looks delicious. Mine is in my own cookbook.

This one says alot about silver beet as well.

www.smh.com.au/news/steve-manfredi/silver-beet/2005/08/12/1123353485066.html?oneclick=true

My hunza pie is made from wholewheat flour, wheatgerm, salt, butter, water, with potatoes, oil, vegetable salt, kep and spinach.

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Hunza Pie

2 cups wholemeal plain flour/all purpose flour
1 teaspoon vegetable salt
1 cup wheatgerm
250g (8oz) butter or vegetable margarine
1/4 cup water, approximately

1.25kg (2 1/2 lb) potatoes
2 tablespoons oil
vegetable salt
1 tablespoon kelp granules
1 small bunch spinach

Sift flour and salt into bowl, add husks in sifter to flour. Add wheatgerm, lightly mix into flour. Rub in butter until mixture resembles fine breadcrumbs. Add water, mix to a firm dough, a tablespoon or two more water may be needed. Turn out on to lightly floured surface, knead lightly.

Divide pastry in half. Roll out one half of pastry to fit 23cm/9in pie plate.

Peel potatoes, cut into quarters, boil until tender; drain. Place potatoes into bowl; mash very lightly. Add salt, kelp, oil and washed and shredded spinach; mix well. Let stand until cold.

Spoon spinach filling into pastry case, packing down well. Roll out remaining pastry to cover pie dish. Trim and decorate edges. Brush with water, make a few slits in top of pastry. Bake in hot oven for 15 minutes or until pastry is golden brown, reduce heat to moderate, cook further 15 minutes. Serve hot or cold.

Adapted from: AWW Cooking Class Cookbook