This green leaf and cheese pie is named after the Hunza people of Pakistan and was popularised by happy and healthy hippies during the '60s and '70s. Any leftovers can be reheated very well.
- 220g wholemeal flour
- 110g cold, salted butter
- a little cold water
- 1 bunch of chard, including stems
- 100g cooked brown rice
- 200g grated cheese of your choice
- 1 egg, beaten
- salt and pepper
- First make the pastry by placing 220g wholemeal flour in a food processor. Turn it on and add 110g of cold, salted butter in five or six lumps, one at a time, until the mixture looks crumbly. Add a little cold water until the pastry forms a ball - it should take 2-3 tbsp. Wrap the pastry in cling film and place in the refrigerator for at least an hour.
- When the pastry is fully chilled, pre-heat the over to 180C. Roll the pastry out on a floured worksurface to about 1/2 a centimeter thickness. Line a 24cm tart shell with the pastry and bake for 15-20 minutes. Remove from heat and set aside to cool.
- Meanwhile, wash the chard leaves, including stems. Separate the leaves from the stems and plunge each separately into salted boiling water. The leaves should take about 2 minutes and the stems about 7 minutes. When they have cooled, squeeze as much water from the leaves as possible and roughly chop them. Slice the stems into 2cm pieces. Mix stems and leaves in a bowl with the cooked brown rice, grated cheese and egg.
- Season the mixture with salt and pepper and fill the prepared pie crust. Bake in for 20-25 minutes.