Hunza Pie

INGREDIENTS

• Melted butter, to grease
• 320g (2 cups) wholemeal plain flour or half wholemeal and half white flour
• 140g butter, chilled, chopped
• 60ml (1/4 cup) iced water
• 50g (1/4 cup) brown rice
• 1 bunch English spinach, trimmed, coarsely chopped
• 125g (1/2 cup) sour cream
• 65g (3/4 cup) coarsely grated cheddar
• 6 eggs

METHOD

• Grease a 5cm-deep, 20cm (base measurement) pie dish with melted butter.
• Step 2
  Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add water. Process until mixture comes together. Turn onto a lightly floured surface and roll to a 5mm-thick disc. Line the base and side of the dish with pastry. Trim any excess. Place in the fridge for 30 minutes to rest.
• Step 3
  Meanwhile, preheat oven to 180°C. Cook rice following packet directions. Drain. Cool. Cook the spinach in a large saucepan of salted boiling water for 1 minute or until just wilted. Drain and squeeze out any excess liquid. Pat dry with paper towel.
• Step 4
  Line the pastry case with non-stick baking paper and fill with pastry weights. Bake for 10 minutes. Remove the paper and pastry weights and bake for a further 10 minutes.
• Step 5
  Combine rice, spinach, sour cream and 40g (1/2 cup) of cheddar in a large bowl. Season with salt and pepper. Spoon spinach mixture into the pastry case. Whisk the eggs in a bowl. Pour over the spinach mixture and sprinkle with the remaining cheddar. Bake for 40-45 minutes or until set and light golden.