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1 cup wholemeal flour
1 tsp salt
80g cold butter, cut into pieces
1 Tbsp apple cider vinegar
2-4 Tbsp cold water
3 Tbsp olive oil
200g mushrooms, sliced thickly
2 cloves garlic, sliced thinly
400g silverbeet, sliced thinly
2 Tbsp parsley, dill and chives, finely chopped
20g cheese, grated
10g Parmesan cheese, finely grated
salt and cracked pepper
To make the pastry
Mix together the wholemeal and white flour, salt and butter. Rub in the butter until the mixture resembles coarse crumbs.
Mix the vinegar with the cold water. Add tablespoon by tablespoon to your flour mix until it comes together to form a manageable dough.
Turn out on to your bench, pat into a disc and wrap. Chill dough in the fridge for at least an hour.
To make the filling
Add 1 tablespoon of oil to a fry pan over medium-high heat and cook the mushrooms until tender and golden. Season lightly with salt and pepper. Remove from the pan and set aside.
Pour remaining oil into the pan. Add the garlic and silverbeet. Season lightly with salt and cracked pepper and cook until wilted and tender (4-5 minutes). Allow to cool.
Combine the cooked mushrooms and silverbeet, herbs and the grated cheeses and gently mix.
Heat the oven to 200degC.
Roll the pastry on a lightly floured sheet of baking paper until it’s about 25cm round by 4mm thick. Slide the paper and pastry on to a baking tray.
Place the filling in the centre of the pastry and spread out leaving about 4cm around the edge as a border.
Bring the edges of dough up and over the filling, overlapping as needed.
Brush the pastry with oil.
Bake for 30-35 minutes or until the crust is golden and crisp.