Hunza Pie – Great Way to Use Greens

by Christine Sine

I have just made 2 hunza pies. This is a great ways to use greens from the garden. I just wish that I had more tomatoes & squash to go in the quinoa. Here is the Hunza pie recipe. This is great hot or cold

Hunza Pie
A great vegetarian dish for a picnic or camping trip. the vegetable mix can be adapted depending on what vegetables you have available and what you like.

INGREDIENTS:

– 2 cups whole wheat flour
– 1 cup wheatgerm

1 cup golden flax meal
– 6 ounces margarine or butter
– 1/2 cup milk or water (I sometimes use whey left over from making yoghurt)
– 1 teaspoon vegetable salt
– 25 stalks Swiss Chard or other garden greens ,leaves coarsely chopped
– 2 1/2 lb potatoes
–  1 1/4 lb cottage cheese
– 1 teaspoon mixed herbs (I like Italian herb mix)
– 1 teaspoon salt
– 1 large onion, chopped
– 1 teaspoon dried basil, or 1/4 cup fresh chopped
– 2 cloves garlic, minced
– 1 cup mushrooms, diced
– 1 cup squash (e.g. zucchini), chopped or 1 cup broccoli

METHOD:

1. Pastry:

2. Sift flour and salt into bowl. add husks in sifter to flour fold in wheatgerm and flax meal. Rub in margarine until mixture resembles coarse breadcrumbs. Mix with enough water to make a stiff dough. Knead lightly. Cut pastry into 4 pieces. Cover and place in refrigerator for 20 minutes. Roll out 1/4 of pastry on floured surface and place in base and up sides of a 9 inch pie dish. Do same with second pastry section. Spoon over cold vegetable mixture. Brush edge of pastry with water. Roll out remaining pastry in 2 pieces and place over pies. Trim edge with a sharp knife. Make slits in top. Bake in a hot oven (400) for 15 minutes then reduce heat to 375 and cook further 15 – 20 minutes until golden brown.

3. Filling:

4. Peel potatoes and cut into cubes. Cook in salted water until tender. Drain.

5. Cook onions in a medium skillet with 1 tablespoon oil until brown. Add chopped mushrooms and squash. Cook a further 5 minutes. Add chard, garlic and herbs. Cook a further 5 minutes. Add cottage cheese and salt. Allow to cool.
SERVINGS: 12 from each pie

We love to eat it with hot sauce together with a tomato, basil, squash and mozzarella salad or with a quinoa salad.

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