HUNZA PIE

Ingredients
1 bunch (at least 6 big leaves) silver beet (swiss chard)
1 cup rice (Jasmine rice adds an aromatic flavour, but any rice is ok)
200gm grated cheese (parmesan and/or mature cheddar)
2 eggs (beaten)
1 to 2 tbsp dry basil or a bunch of fresh chopped leaves
salt & pepper

• Boil rice and silver beet for 15-20 mins. (separately)

• When silver beet cools, roughly chop and combine with the other ingredients.
  
  

  Pastry
  1 cup all purpose flour
  1 cup self-raising flour
  70gm butter (chilled)
  3/4 cup milk
  pinch of salt

• Mix the flour and salt. Combine the chilled butter to the flour by chopping it with a couple of baker's scrapers. (try not to handle it too much with your hands).

• Make a well on the bench with the flour and gently stir in the milk until you can press it together into a ball. Refrigerate for about 1 hr.

• After the pastry has chilled, roll out about 2/3rds on a lightly floured bench. Grease a large pie dish (glass if you have one) and line with the pastry. Put in the pie mixture and use the rest of the pastry for the lid.

• Brush the top with egg wash or milk, cut lines to vent the steam and sprinkle with sesame seeds.

• Cook in a moderate oven (180C/350F) for about 40 mins until golden brown and cooked well on the bottom.

Serve with aioli (or not).