Hunza pie sprang from the myth that it fed the longevity of the Hunzakut people, it became a hippy classic despite debunking. Happily, its popularity endures anyway.
1.Preheat oven to 180°C/160°C fan-forced. Grease a 20cm square ovenproof dish. Cook silverbeet in a large saucepan of boiling water 3 minutes or until wilted. Drain; cool slightly. Squeeze excess liquid from silverbeet.
2.Heat a medium frying pan over moderate heat. Spray onion with oil. Add onion and mince to pan; cook, stirring with a wooden spoon to break up lumps, 5 minutes or until browned; cool slightly.
3.Combine mince mixture, rice, cheese, silverbeet, egg and cinnamon in a large bowl. Spread mixture in prepared dish. Place pastry on a flat surface. Brush top sheet with butter. Fold top sheet in half crosswise; place over pie. Repeat with remaining sheets, trimming to fit. Brush pastry with butter. Sprinkle with sesame seeds. Bake pie 20 minutes or until golden. Remove from oven. Stand 5 minutes. Serve with pumpkin.
Use 2 x 250g pockets frozen spinach instead of silverbeet.
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