Hunza Pie


Hunza Pie

Source: H. J-H

Recipe is written to fit a 20cm flan pan. Measurements in italics are for a 26cm pan.

Heat oven to 165ºC.


  • 1 cup wholemeal flour (1 1/3 cup)
  • 50g butter (66g)
  • 1/2 cup water (2/3 cup)
  • Salt
  • Paprika
  • Baking powder
  1. Blend butter and water into flour.
  2. Roll into a ball and place in the refrigerator for 5 minutes
  3. Roll out and line a 20cm flan pan (26 pan)

(JJ note: Add salt, paprika and some baking powder. Rub the butter into the flour and add water gradually until the mixture clings together in a ball. Or to cheat, melt the butter and add to flour, mix well then add water)


  • 3/4 cup grated cheese (1 cup)
  • 1 clove garlic crush (2 cloves)
  • 1/2 teaspoon salt (bit more than 1/2 teaspoon)
  • 1 1/2 cups cooked brown rice (2 cups)
  • 3/4 cup sour cream or yoghurt (1 cup)
  • 1/2 teaspoon curry powder (bit more than 1/2 teaspoon)
  • 1 small tomato (2 tomatoes)
  • 1/2 bunch finely shredded silver beet (2/3 – 3/4 of a 160g packet of spinach from Coles/Woolworths)
  1. Blend together cheese, sour cream/yoghurt, garlic, curry and salt
  2. Mix with rice and silver beet/spinach
  3. Pour filling into pastry and sprinkle with breadcrumbs and paprika
  4. Slice tomato over top and bake for 45 minutes

(JJ note: If mixture needs loosening, use milk. Can use white rice instead of brown. The suggestion of 1/2 teaspoon of curry powder is a bit mingy. JJ buys English spinach but baby spinach is okay too)

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