Pastel de Acelga (Peruvian Silverbeet Pie)

“Make a mental note right now, so next time you come back from a farmers' market with that insanely large bunch of silverbeet you just HAD to get, you'll remember this Peruvian silverbeet pie is the recipe to come back to. (The same goes for fresh spinach, too!) The pastry crust won't take you any extra time to put together, and the filling is packed full of greens and the 'elusive' (read: abundant) plant-based calcium. Pop slices of the pie in an air fryer for 10 minutes to reheat, and serve next to a simple salad to sort your lunches for a week.” ~ Zacchary Bird. Recipe from Zac's cookbook, The Vegan Baker, pg 164.

Serves 8 slices | Prep time: 45 mins + chilling time | Cooking time: 1.25 hrs

INGREDIENTS

  • 2 huge bunches of silverbeet (Swiss chard)
  • 1 large onion, diced
  • 2 Tbsp olive oil, plus extra for greasing
  • sea salt and cracked black pepper
  • 6 fat garlic cloves, crushed
  • large pinch of ground nutmeg
  • 1 Tbsp dried oregano
  • 185 g (6 1⁄2 oz) grated vegan parmesan
  • 550 ml (18½ fl oz) vegan cream
  • zest and juice of 1 lemon
  • 165 g (6 oz) chickpea flour (besan)
  • 25 g (3⁄4 oz) nutritional yeast
  • lime wedges, to serve

Olive Oil Crust

  • 330 g (11½ oz) plain (all-purpose) flour
  • 2 tsp fine salt
  • 90 ml (3 fl oz) olive oil
  • 90 ml (3 fl oz) ice-cold water

Pastry Glaze

  • 2 tsp olive oil
  • 1 tsp plant-based milk

METHOD

  1. To prepare the olive oil crust, mix the flour and salt in a large bowl using a wooden spoon. Slowly drizzle the olive oil over, stirring into the flour as you go. Add the water, 1 tablespoon at a time, and mix until you have a crumbly dough. Knead for a few seconds to form a rough dough ball, sandwich between two sheets of baking paper, and chill in the fridge for at least 30 minutes.
  2. Clean the silverbeet well, then separate the leaves from the stalks, you will need about 600 g (1 lb 5 oz) of leaves. Roughly chop the leaves into small pieces and sit in a colander to dry. The stalks are bonus freebies that can be added to soups, stir-fries or vegetable tray bakes.
  3. In a large saucepan or wok, fry the onion in the olive oil with a pinch of salt over medium heat for 5–6 minutes. Add the garlic, mix, then add the silverbeet leaves to begin wilting. After another 3 minutes, add the nutmeg, oregano and a hearty crack of salt and pepper. Cook, stirring, for a few minutes, until the silverbeet is wilted and any liquid has evaporated. Toss the parmesan through.
  4. Whisk together the cream, lemon zest and juice, chickpea flour and nutritional yeast, then stir through the silverbeet mixture. Remove from the heat and let the filling cool for 30 minutes while you blind-bake the crust.
  5. Preheat the oven to 180°C (350°F). Lightly grease a 20–23 cm (8–9 in) cake tin.
  6. Divide the dough in half. Roll each half between the baking paper sheets with a rolling pin, into a large round. Peel off the baking paper and lay one round over the cake tin, manoeuvring it to evenly fill the tin with your fingertips. Blind-bake for 10 minutes.
  7. Pile the filling into the crust and smooth the top. Place the other pastry round on top of the filling, and press or crimp the pastry edges together to seal. Whisk the glaze ingredients in a small bowl, then brush over the top of the pie crust using a pastry brush.
  8. Bake the pie for 1–1¼ hours, until the crust is golden and a skewer inserted in the centre of the pie comes out clean.
  9. Allow to cool, before serving with lime wedges to squeeze on top, and a side salad (or not … I’m not your mum). If stored in the fridge, you’ve got 3 days power through leftovers before the pastry becomes irredeemable.

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Guest Blogger Zacchary Bird

I’m into indulgent food that looks and tastes like it shouldn’t be vegan, just to prove we can. See all recipes by Zacchary

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