So, I went for half the quantity, and used 250g of corn flor, 30 g of ground flax, 50 g of white flour. Swiss chard and garlic. Some recipes call for feta cheese.
The original looks amazing, and is cut into rhomboids, it is very thin, rolled out dough, the rands are beautifully 'woven' together. It is often on offer at summer fish nights, or city festivals on the coast.
My dough was sandy, so I went with blind baking the lower crust, and then adding the filling and upper crust.
I love anything corn...so I loved it.
Even daughter succumbed to the garlicky kitchen aroma
and she preferred the hot pie, to the pasta and meat sauce on repeat.
she even took seconds.
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It is not a hair, it is the swiss chard's cord...