This is my favourite dinner to cook on autumn/ winter Friday evenings after a day in the Country Garden. It's my take on a Silverbeet and Goats Cheese Pie made up with brightly coloured silverbeet (I love that you can see the red stalks when you cut it) and whatever else is available in the garden. This one also has leek, celery, chives and parsley in it, all mixed up with Holy Goat Fromage Frais.
I often make my own pastry, using the fabulously simple recipe in Sustainable Table, but otherwise use delicious Careme puff pastry from the Barossa Valley. It's the only pastry I've found that is just made out of the same ingredients that I use to make pastry at home. Have you ever looked at the ingredient list on a standard frozen pastry? It's frightening!! Careme is quite expensive (OK, about twice the price of other stuff) but it's more than twice as good, and when most ingredients in the pie come from the garden, it's quite easy to justify.