Chard & Cheddar Pie
We are sharing our favourite winter pie recipe for you to try.
We have added a rough pastry guide below if you plan to make from scratch. You can also use a pre rolled puff pastry but we highly recommend making your own.
Pre Heat the oven
Use a splash of oil and heat in the pan
Finely dice the shallots lengthways and separate in the pan
Add the chopped garlic and honey
Start to trim the chard leaves off the stalk. Pick 3 stalks (use some different colours if you can) finely chop and add to the base.
Leave the base cook for 5 mins, meanwhile Roughly chop all of the chard leaves and add to the mix.
Finely grate the nutmeg on top of the chard leaves and mix in
Add all the grated cheese and stir
Whilst the chard starts to wilt, roll out your pastry and butter your dish.
Make sure your pastry is rolled out roughly twice the size of the dish and is between ½ cm and a cm thick.
Lay out evenly in the dish
Meanwhile stir in the eggs to the chard mix and make sure they are distributed evenly.
Fill your pastry lined dish with the veg and cheese mixture
Place in oven for 30 mins or until the pastry is well browned
For the rough puff pastry
100g Cold, unsalted butter, cut into small cubes
Pinch of salt
100g of iced water (more or less)
Mix the flour with the salt and add the cubed butter tossing it around to coat it with the flour. Add enough water to bring the mixture together into fairly firm dough.
On a floured surface shape the pastry into a rectangle. Roll out the pastry until it’s a long rectangle approximately 1cm thick. Wipe off any excess flour then fold one third of the pastry into the middle and then the other third on top of that.
Turn the pastry through 90 degrees and repeat the rolling and folding a further five times. Wrap the pastry in cling film and rest in the fridge for 30 minutes.