VEGETARIAN FOOD BLOG: HUNZA PIE

Hunza Pie

I can't believe this recipe is not already here. It's such a stable, I assumed it had long ago joined the Billie Bites collection.

Searching it for the other day to remind myself of the quantities, I discovered the poor hunza pie had been overlooked.

This is reminiscent of my very popular Spinach Torte - definitely an established part of the Billie Bites scenery. The key differences are: The Hunza has pastry, silver beet, brown rice and cheddar. The Torte has arborio rice, Parmesan and no pastry.

Great straight from the oven. Best after it's cooled a little. Tasty cold the next day. Especially outside on a park bench overlooking the ocean.

This is adapted from a recipe by Steve Manfredi, published in the Sydney Morning Herald.

HUNZA PIE

220g wholemeal flour

110g cold salted butter

cold water

1/2 cup brown rice

Bunch silver beet

butter

2 eggs, lightly beaten

1 cup cheddar cheese, grated

salt and pepper

nutmeg

Place rice in small pot with 1 cup water. Bring to boil with lid on and then turn right down. Simmer until water absorbed - takes about 30 minutes total. Don't stir at all while cooking. Instead tip pot on angle to see how much water is left. Once done tip into large bowl to cool.

Meanwhile, make the pastry. If you have a food processor, place flour in food processor and drop lumps of butter in one at a time while pulsing. Once the mixture looks crumbly, gradually add a tablespoon or three of water while processing, until the mixture forms a ball.  If sans food processor, simply place flour and butter in bowl and use a knife to combine. Add the water gradually and finally use hands to knead into a ball. Wrap in cling film and place in fridge for 20-30 mins.

Preheat oven to medium high. 

Wash silver beet - keeping most of the stems. Place a chunk of butter in a large pot with the silver beet. Cook over medium-high heat for about five minutes. Shake the pot regularly and stir occasionally. Once fairly well wilted remove and cool on chopping board, before slicing up and adding to rice.

Roll out pastry on a floured bench and use it to line a well-greased flan tin. I use a ceramic one. Any pie dish will do though. Prick centre with a fork and place in oven to lightly cook the pastry shell - about ten minutes is enough.

Combine eggs and cheese with rice and silver beet. Salt and pepper to taste. Add grated nutmeg - a few pinches.

Pour into pastry shell and bake for about 25 minutes, until cooked through and crispy on top.

SUPER PATTIES with TOFU, BROWN RICE AND WALNUTS

I call these super patties because they are delicious cold, filling enough to make lunch - or dinner if you take two - and extremely healthy.

They also happen to be gluten-free and vegan if you're entertaining somebody in those camps.

And yes, Billie happily scoffed back the mixture before it even hit the fry-pan.

I do owe a big shout-out to Iku, the fantastic vegetarian whole foods cafe I drew inspiration from. Iku's don't have walnuts, and I think they must deep-fry to get them totally crispy. I don't actually know what Iku puts in theirs, but this was my attempt at imitation:

SUPER PATTIES with TOFU AND BROWN RICE

1 cup brown rice

Toddlers, babies and adults will love these patties

1 block of firm tofu (about 250-300 gms)
1 Tablespoon brown rice vinegar (optional)
5 Tablespoons tamari (soy sauce if none available)
1/2 cup walnuts (optional, or use other nuts)
1/4 cup poppy seeds
two handfuls fresh herbs  (I used dill, oregano and thyme beause that's what's in the garden)
2 spring onions, finely chopped
Rice bran oil, or other good cooking oil


Cook brown rice in 2 cups cold water in small pot. Bring to boil then turn right down to slow simmer, leaving lid on and not stirring at all. Turn off once water gone. Pour into large bowl to cool.


Break tofu into pieces and place in food processor or bowl where you can use hand-held blender. Pour tamari and brown rice vinegar on top and blend until thick paste - doesn't need to be completely smooth. Add walnuts, spring onions and herbs and blend again. Remove from processor and add to rice with poppy seeds. Check seasoning then use wet hands to form LARGE flat round patties. These work well as very big patties. Place on plate in freezer for 30-60 mins, or fridge if leaving for longer.


Pour enough oil into fry pan so you can shallow-fry - about half as high as the patties. Heat on medium until hot and then drop some patties in. Cook on medium for about 5-8 minutes or until browned and crispy, then turn and repeat. Try to just turn once in order to avoid breakage. Place on paper towel on plate and eat hot, warm or cold. They don't even need sauce.

Billie collects sticks at the Wentworth Falls lake