Sharma Hunza Pie Food

HUNZA PIE

Steps:

• Preheat oven to 200°C.
• Combine flours and butter in a food processor. Process until mixture resembles bread crumbs.
• Add cold water and process until dough comes together.
• Turn out onto a floured surface and knead until smooth, 4-5 minutes.
• Wrap dough in cling wrap and refrigerate until needed.
• Melt the butter over medium heat.
• Add the onion and garlic and cook until soft.
• Remove from pan and allow to cool.
• In a large mixing bowl, combine the spinach, feta, ricotta, cheese and eggs, stirring to combine.
• Add the rice and onion.
• Season generously with nutmeg, salt and pepper.
• Divide pastry into 4.
• Roll ¼ of pastry into round (dinner plate size) approximately 2mm thick. Place on baking tray.
• Heap ½ of filling onto pastry, leaving 2cm rim around outside. Cover with second rolled out piece of pastry. Crimp edges. Slash top to vent steam.
• Make second pie with remaining pastry and filling.
• Bake for 10 minutes at 200C, then reduce oven to 180C and bake for a further 40 minutes.
• Pie is ready when pastry is golden.

SHARMA HUNZA PIE

Steps:

• Mix the above ingredients together.
• Pour into dixie tray
• bake for 20 minute.