It’s still pie weather in Melbourne

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Grind a cup of wheat, add 1 cup Besan flour, rub in Olive oil until flour resembles breadcrumbs, add water until you have a dough like consistency.
Turn out onto a floured board, roll out until quite thin. I used an electric pie maker (I know but it’s really quick when you’re hungry), so cut the base and top sheet to size, then filled them with pre-cooked green Vegie mix from the garden (5 Coloured Chard, Milk Thistle, Celery, Russian Garlic, Chicory, Kale) and some cooked lentils or a dab of goat cheese. Serve with chutney.