SILVERBEET, POTATO & CHEESE SPELT PARCELS
These parcels by Fiona Hammond have evolved from a Stephanie Alexander recipe. Fi uses organic spelt flour because of its nutty flavour and also suggests playing around with filling combinations - perhaps next time you could use a combo with stinging nettles?
makes 4 large parcels
250g Dutch cream (or kipfler) potatoes
1 bunch silverbeet (or rainbow chard), stems trimmed and leaves washed
1 bunch dill, leaves chopped
½ bunch mint, leaves chopped
150g feta, crumbled
150g buffalo mozzarella, torn into bite size pieces
2 teaspoons fennel seeds, plus extra for garnish
1 teaspoon ground cumin
1 egg, lightly beaten
1 teaspoon sea salt
freshly ground pepper
300g spelt flour
1 teaspoon sea salt
60ml (¼ cup) extra virgin olive oil, plus extra for sealing parcels
180ml (¾ cup) cold water
For the pastry, place flour, salt and oil in a bowl of a food processor. With motor running pour water down spout until all incorporated. Turn dough out onto a lightly floured work surface and knead for about a minute until smooth. Place in a medium bowl and cover with a tea towel. Set aside at room temperature for an hour to rest.
Preheat oven to 190C (170C fan-forced). Have ready two baking trays, lightly dusted with spelt flour.
Meanwhile prepare the filling. Place potatoes in a saucepan and cover with cold water. Place over a high heat and bring to the boil. Cook for 20 minutes or until easily pierced with a knife. Drain. When cool enough to handle, cut potatoes into 2cm chunks. Place in a large bowl.
Finely shred the silverbeet leaves and slice stems. Place in a bowl and sprinkle with salt, tossing to combine. Set aside for 10 minutes. Rinse under cold water and spin dry in a salad spinner. Transfer leaves and stems to the bowl with potatoes.
Add the herbs, fennel seeds, cumin, cheese and egg to the bowl, using hands gently mix all ingredients to combine well.
Divide the dough into four and shape each in to a ball. Roll each ball on a lightly floured surface to a 28-30cm diameter round. Divide filling and pile onto centre of each round. Brush edges of pastry with a little olive oil. Fold pastry over to encase filling forming a half circle. Press edges together to seal and ‘tuck’ pastry over every centimeter to crimp edge, or simply roll in edge to ensure the edge is sealed. Using the point of a knife poke three holes on top, this allows steam to escape during cooking. Brush the tops with oil and scatter over fennel seeds to garnish.
Transfer to a baking trays. Bake for 30 minutes or until pastry is crisp and lightly golden. Serve hot with Torello Farm tomato relish.
Note: For smaller snack size parcels divide pastry dough and filling into six. Reduce cooking time to 20-25 minutes.
Fiona Hammond © July 2018
Recipe, photos and styling by Fiona Hammond. www.fionahammondfood.com