Sharma Hunza Pie Recipes

HUNZA PIE

Steps:

• Preheat oven to 200°C.
• Combine flours and butter in a food processor. Process until mixture resembles bread crumbs.
• Add cold water and process until dough comes together.
• Turn out onto a floured surface and knead until smooth, 4-5 minutes.
• Wrap dough in cling wrap and refrigerate until needed.
• Melt the butter over medium heat.
• Add the onion and garlic and cook until soft.
• Remove from pan and allow to cool.
• In a large mixing bowl, combine the spinach, feta, ricotta, cheese and eggs, stirring to combine.
• Add the rice and onion.
• Season generously with nutmeg, salt and pepper.
• Divide pastry into 4.
• Roll ¼ of pastry into round (dinner plate size) approximately 2mm thick. Place on baking tray.
• Heap ½ of filling onto pastry, leaving 2cm rim around outside. Cover with second rolled out piece of pastry. Crimp edges. Slash top to vent steam.
• Make second pie with remaining pastry and filling.
• Bake for 10 minutes at 200C, then reduce oven to 180C and bake for a further 40 minutes.
• Pie is ready when pastry is golden.

SWISS CHARD PIE

Steps:

• In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
• In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
• Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
• Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie.
• To serve, preheat oven to 400 degrees, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.

CHICKEN SHAWARMA

Steps:

• In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
• Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
• Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

SHARMA HUNZA PIE

Steps:

• Mix the above ingredients together.
• Pour into dixie tray
• bake for 20 minute.