Potato & silverbeet torte


Season: Autumn/Winter/Spring

Type: Big dishes

Difficulty: Easy

Serves: 12 wedges

Fresh from the garden:   silver beet, potatoes, onions, parsley, eggs

Recipe source: Adapted from Stephanie Alexander’s Kitchen Garden Cooking with kids


  • scales
  • food processor
  • metric measuring spoons and cups
  • bowls – 1 small, 2 medium, 1 large
  • 2 tea towels
  • chopping boards and non-slip mats
  • knives – 1 small, 1 large
  • salad spinner
  • peeler
  • medium saucepan
  • grater
  • skewer
  • colander
  • wooden spoon
  • pastry brush
  • 26 cm pizza tray
  • rolling pin
  • fork

Olive oil pastry

  • 200 g plain flour
  • ½ teaspoon salt
  • 1½ tablespoons extra-virgin olive oil
  • ½ cup cold water


  • 6 silver beet leaves
  • 2 teaspoons salt
  • 2 medium potatoes
  • ½ onion
  • 150 g mozzarella
  • 10 stalks parsley
  • 2 tablespoons extra-virgin olive oil
  • freshly ground black pepper
  • 1 egg
What to do

  • Set out your equipment and ingredients.

Make the pastry

  • Weigh the flour and place in the bowl of the food processor. Add the salt and whiz for a few seconds. Combine the oil and water in the small bowl, then, with the motor running add to the bowl of the food processor. Stop the machine when the dough forms a ball.
  • Flour the workbench. Transfer the dough to the workbench and knead for a minute, then place the dough in a medium bowl. Cover with a dry tea towel and leave for 1 hour.

Make the filling

Preheat the oven to 200oC.

  • Set out the chopping boards, non-slip mats and knives. Separate the silver beet leaves from their stems by slicing along each side of the thick central stem. Slice the stems finely and place in the medium bowl.
  • Rinse the leaves and dry in the salad spinner. Roll the leaves into a loose bunch, then shred with the large knife. Put the leaves in with the stems.
  • Peel the potatoes. Cut the potatoes into quarters and put into the saucepan with cold water with a pinch of salt. Place over high heat and cook for 15 minutes.
  • While the potatoes are cooking, prepare the following ingredients and place in the medium bowl. Peel and finely chop the onion. Grate the mozzarella. Rinse the parsley, dry by rolling in the second tea towel, then chop finely.
  • Check to see if the potatoes are cooked by testing with the skewer (it should slide in easily). Set the colander in the sink. Tip the cooked potatoes and water into the colander.
  • When the potatoes have cooled a little, chop them into bite-sized pieces and place in the medium bowl with the onion, mozzarella and parsley. Mix in a tablespoon of the oil.
  • Grind on some pepper. Crack the egg into the bowl and mix all the ingredients together.

Make and bake the torte

  • Place the remaining 1 tablespoon of oil in the small bowl, then brush the pizza tray with oil. Roll out ⅔ of the pastry into a large circle. Lift this pastry circle onto the oiled pizza tray. Pile the potato and silver beet filling of top of the pastry circle, leaving a clean edge of about 5 cm all the way around.
  •  Roll out the remaining pastry to form a lid, then lay the lid over the filling. It will look a little bumpy as the pastry settles over the filling. Roll the bottom outer edge up and over the top outer edge, then pinch together to make a good seal. Prick the pastry lid with the fork, brush with the remainder of the oil and scatter with sea salt.
  • Bake for 25 minutes.
  • Remove from the oven. Allow to cool for 5 minutes, then use the knife to cut the torte.

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