Silverbeet pies

This recipe has many variations but what I particularly like about this recipe is that the pastry can be used in so many ways, and, yes, it’s dairy-free!

Photo: Simon Lambert
Photo: Simon Lambert
Silverbeet pies

Makes 6 pies


5 cups flour
1 Tbsp salt
¾ cup olive oil
1 ½ cups water

1½kg silver beet, stalks removed
1 lemon, juice
1 onion, finely diced
1 Tbsp sumac
handful flat-leaf parsley, finely chopped
salt and cracked pepper

Begin by making the dough. Mix the flour and salt together in a large bowl, add the olive oil and half the water, mix to combine and keep adding the water until a soft, pliable dough has formed.

Remove from the bowl and knead lightly. Let the dough rest while you make the filling.

To make the filling, slice the silverbeet up finely, place into a large bowl and add the onions, lemon juice, sumac and seasoning. Set aside.

To assemble: Divide the dough into six even-sized balls. Roll out the dough into a round (5mm) circle. Continue until all the dough is used.

Divide the silverbeet and onion filling evenly between the dough rounds, placing it in the centre.

Lightly dip your finger in a little water and dampen the edges of the dough. Bring three sides of the dough up to form a triangular shape.

Press the edges firmly together to seal.

Place on baking paper-lined oven tray and bake for 20-30 minutes or until the dough has coloured and the silverbeet has wilted.

Best eaten at room temperature.

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