1 bunch kale, stalks removed and chopped, leaves roughly torn
1 bunch silverbeet, stalks removed, leaves roughly torn
380g speck, diced
2 tbsp olive oil
1 brown onion, large dice
3 cloves garlic, chopped
½ bunch spring onions, chopped
1 bunch dill, roughly chopped
4 eggs, lightly beaten
⅓ cup cream
700g plain flour
1 tsp vinegar
1 tsp salt
400ml cold water
2 eggs, beaten
Add speck rind into hot pan. Add speck, garlic, onion and olive oil. Season with salt and pepper. Allow the fat to render and the onions to sweat down, stirring occasionally, cook until the bacon and onion has caramelised. Add silverbeet and kale stems to the pan and stir through the fat, season with salt. Add the kale, silverbeet, dill and spring onion, cover with a lid and leave to wilt for a few minutes, stirring occasionally.
Pour the mixture into a large tray and set aside to cool. Once it has dropped to room temperature, place in the fridge.
Meanwhile prepare your pastry. Add the suet, flour, vinegar and ¾ of the water to a food processor and mix until it forms a stiff dough, you may need to add the remaining water- do this gradually.
Remove the dough, place on a floured surface and cover with cling wrap. Allow to rest for 30 minutes at room temperature.
Preheat the oven to 180C.
Dust a rolling pin with flour and roll out your dough until it is smooth, and around 1 cm thick.
Crumble ricotta over chilled silverbeet mixture. In a bowl use a fork to lightly whisk the eggs with the cream. Stir the ricotta and egg mixture through the cooled silverbeet filling. Pour into a baking dish.
Drape pastry over the filling, use scissors to trim the excess pastry. Fold the outside of the party over to form a crust. Brush the pastry with beaten egg. Use scissors to make 3 incisions in the pastry to allow the steam to escape the pie.
Bake in a preheated oven for 40 minutes or until the crust is golden brown.