A bit sweet and a bit savoury, this dish is a delicious centrepiece for a family meal and is wonderful served with your favourite type of potato, this crowd pleaser of a rainbow salad, or meaty stuffed courgettes.
Serves 4-6
Ingredients
- Ready rolled or block of shortcrust pastry (if Mary Berry says it's okay...!)
- 280g parsnip
- 1 onion
- 230g chard (1 bunch) - I used rainbow but doesn't have to be
- 2 tablespoon olive oil approx
- 55g raisins
- 50g pine nuts
- 55g parmesan, finely grated
Method
- Preheat your oven to 375F/190C/gas mark 5, and take your pastry from the fridge to warm from the fridge.
- Make a start on your filling by peeling, removing the ends, and coarsely grating the parsnips, and dicing the onion. Then remove the stalks from the chard, trim the ends and thinly slice the stalks and shred the leaves. Keep them separately.
- Warm the olive oil in a large skillet/frying pan and add the onion, and stir and cook a minute or two until slightly softened. Then add the parsnip and stir before adding the chard stalks (not the leaves!). Cook all of this for around 5-10min, stirring now and then, until the vegetables have all softened. Add a little more oil if the vegetables start to stick to the bottom of the pan.
- Meanwhile, roll your pastry out fairly thin - around ⅛in/3mm thick - and pop it either on a lined cookie sheet or in a pie dish.
- Add the chard leaves to the parsnip mixture once everything else has softened and stir in so they wilt, and then cook another minute.
- Remove the vegetables from the heat once they're soft then add raisins, pine nuts, and parmesan and mix through until they're all totally combined. Spoon the mixture into the middle of the pastry, then flatten out slightly using the back of a spoon, and fold over the pastry edges so that it holds the filling in.
- Bake for approx 40min until it's lightly browned over the top and the pastry on the bottom is fully cooked.
