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13 September 2014,16:06 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Sift the flour and salt into a large bowl. Make a well in the centre and add the egg, oil and water. Mix with a wooden spoon, gradually drawing in the flour.
  • Knead briefly to form a smooth dough. Wrap in cling-film and chill for at least 1 hour.
  • Cook the chard leaves in a very little salted water for 5 minutes. Drain, and when cool enough to handle, squeeze out as much moisture as possible. Chop roughly.
  • Trim the stalks from the chard leaves, slice into 1 inch pieces and reserve.
  • Heat the oil and butter in a heavy-based saucepan and gently fry the garlic and shallots for 1 minute. Add the chard stems, broad beans, parsley and savory and stir-fry for another minute.
  • Stir in the cooked chard leaves and season to taste. Stir over a medium-low heat for 2 minutes, until well mixed. Allow to cool slightly then stir in the eggs and Parmesan.
  • Divide the pastry into 8 then divide each piece in 2, one piece larger than the other.
  • Roll each larger piece into a 18 cm/7 inch circle, cutting round a plate to neaten the edges. Use to line 8 x 10 cm/ 4 inch flan rings or pie tins, leaving the pastry to overlap the edge of the ring.
  • Pile the filling into the pastry bases, then gather up the overlapping pastry to cover the filling partially. The pastry should come away from the edges of the ring to make a ball shape. Moisten the edges with water.
  • Roll the smaller pieces of pastry into 9 cm/3 ½ inch circles and place on top of the bases. Brush with beaten egg yolk to glaze. Prick the surface with a fork.
  • Bake at 180°C/375°F/gas mark 5 for 30 minutes until golden. Serve hot or at room temperature. 



  • 500 grams plain flour
  • 3 teaspoon salt
  • 2 eggs
  • 2 tablespoon sesame oil
  • 10 tablespoon cold water
  • Beaten egg yolk, to glaze


  • 1 kg Swiss chard
  • 2 tablespoon sesame oil
  • 100 grams butter
  • 2 garlic clove, chopped finely
  • 4 shallots, chopped finely
  • 500 grams frozen broad beans, defrosted
  • 4 tablespoon finely chopped flat-leafed parsley
  • 4 tablespoon finely chopped savory or thyme
  • Salt and pepper
  • 4 eggs, beaten
  • 6 tablespoon freshly grated Parmesan

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