2 tsp fine salt
125 g unsalted butter, chilled
1½ cup iced water
2 egg yolks
1 tbsp white vinegar
½ bunch silverbeet, trimmed, roughly chopped
220 g shredded three cheese blend
2 green shallots, thinly sliced
½ bunch flat-leaf parsley,
¼ bunch dill, sprigs picked, chopped
1½ cup dried breadcrumbs
1 tsp ground nutmeg
Sea-salt flakes and freshly and ground black pepper, to season
1 egg, beaten
2 tbsp sesame seeds
- Combine flour and salt in a large bowl, then coarsely grate over 60g (3 tbsp) of the butter. Rub gently to combine, then add iced water, yolks and vinegar and mix until a coarse dough forms.
- Flatten dough with a rolling pin and press to form a 20 x 40cm rectangle. Slice remaining butter 2mm thick and arrange on ½ of the dough. Fold dough over butter and press edges to seal. Roll out to form rectangle shape again and fold into thirds. Repeat folding twice more, then wrap and set aside for 30 minutes to rest.
- Meanwhile, put silverbeet in a saucepan of rapidly boiling salted water for 2 minutes or until just tender. Drain, rinse under cold water, then drain again. Chop finely, then mix with cheese, green shallot, herbs, breadcrumbs and nutmeg, then season with salt and pepper.
- Preheat oven to 180°C. Line 2 oven trays with baking paper. Roll out pastry to 2mm thick and cut eight 15cm squares. Brush with egg, then spoon ¹⁄³ cup of the silverbeet mixture on top. Fold over to form triangles, then press edges to seal, expelling air. Arrange on prepared oven trays, brush tops with egg and sprinkle with sesame seeds.
- Bake for 20-25 minutes or until pastry is golden and crisp. Set aside to cool slightly before serving.