Скачать с ютуб Silverbeet & Potato Torte | Recipes from the Stephanie Alexander Kitchen Garden | Coles в хорошем качестве

Silverbeet & Potato Torte | Recipes from the Stephanie Alexander Kitchen Garden | Coles

This veggie filled silverbeet and potato torte from Stephanie Alexander is the heart-warming comfort dish you need to be making this winter. Full recipe https://www.coles.com.au/recipes-insp.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more recipes check out the full playlist    • Recipes from the Stephanie Alexander ...  . SILVERBEET AND POTATO TORTE Serves 6 Prep 20 mins (+ resting time) Cooking 25 mins 15 silverbeet leaves, stems chopped, leaves shredded 2 tsp salt 150g mozzarella, grated ½ brown onion, finely chopped 1 handful flat-leaf parsley, finely chopped 2 medium potatoes, peeled, boiled, cut into small pieces 1 egg Extra virgin olive oil, for brushing Pinch of sea salt flakes Pastry 200g plain flour, plus extra to dust ½ tsp salt ½ cup (125ml) cold water 1½ tbs extra virgin olive oil, plus extra to drizzle 1. Place the silverbeet in a medium bowl with the salt. Toss to combine. Set aside for at least 30 mins to rest. 2. To make the pastry, place the flour and salt in a food processor. Place the water and oil in a small jug or bowl. With the motor running, slowly add the oil mixture to the flour mixture and process until the mixture resembles coarse breadcrumbs. Turn the dough out onto a lightly floured work surface and gently knead for 1 min or until smooth. Drizzle a little of the extra oil in a medium bowl. Place the dough in the prepared bowl and set aside for 1 hour to rest. 3. Preheat the oven to 200°C. Lightly grease a large baking tray. Place the mozzarella, onion, parsley and potato in a large bowl. Season with pepper. Add the egg and stir to combine. 4. Transfer the silverbeet to a colander and rinse under cold water. Drain well. Transfer to a bowl lined with a clean tea towel. Squeeze over the bowl to remove any excess liquid from the silverbeet. Discard liquid. Add the silverbeet to the potato mixture in the bowl and stir to combine. 5. Place the dough on a lightly floured work surface. Reserve one-third of the pastry. Roll the remaining pastry into a thin disc and transfer to the prepared tray. Spoon the silverbeet mixture over the pastry base, leaving a 5mm edge. Brush the edge with oil. Roll the reserved pastry into a thin disc and carefully lay it over the filling. Fold the edge of the pastry base over the pastry top and pinch the edges to seal. Use a fork to prick the pastry top a few times. Brush with oil and sprinkle with sea salt flakes. Bake for 25 mins or until golden. 6. Set aside for 5 mins to cool. Use a large serrated knife to cut into wedges to serve. Watch now Mushroom Salad with Rocket & Croutons:    • Mushroom Salad with Rocket & Croutons...   Vegetarian Potato Frittata:    • Vegetarian Potato Frittata | Recipes ...   Vegetarian Mushroom Tacos:    • Vegetarian Mushroom Tacos | Recipes f...   Broccolini Pasta with Breadcrumbs:    • Broccolini Pasta with Breadcrumbs | R...   For more recipes and inspiration, visit: https://www.coles.com.au/recipes-insp... For homemade creations, tips and recipe advice, visit:   / colescookingclub   For more trending recipe content and cooking hacks, visit:   / colessupermarkets