For the recent World Cup, my team at work elected to run a different kind of sweepstake – one based on food.
Everybody drew a country from the hat, and on one of their matchdays would have to bring in food from that cuisine. I drew Spain and took in empanadas, while Chloe – my desk neighbour – drew Croatia. Chloe isn’t a keen cook and needed my help to identify anything Croatian that didn’t involve fresh fish (not conducive to an office environment), or Italian rip-offs.
Eventually we stumbled on this. Like all good cheap recipes, Soparnik is traditionally a peasant food. It’s a bit like a pizza and a lot like a pie, filled with Swiss chard. As Swiss chard is in very short supply here in Levenshulme, I’ve instead incorporated another leafy veg in its place – kale.
It’s no looker, but tastes great and is a brilliant choice for both light dinners and picnic lunches.
Prep time: 15 minutes (plus resting time)
Cook time: 30 minutes
- 350g plain flour
- 2tbsp olive oil
- 150ml water
- 200g kale (65p at ASDA)
- 1 onion, finely diced
- 1tbsp garlic paste
- 2tsp ground pepper
- 2tsp salt
- In a bowl, tip in the flour, oil, 1tsp salt, 1tsp pepper, and water, and combine with your hands.
- Form a dough and knead on a floured countertop for about 10 minutes. Place back in the bowl, cover with a teatowel and leave to prove for an hour.
- Meanwhile, removed woody stalks from the kale and wash in a colander, but don’t remove the excess water.
- In a large frying pan, fry the onion and garlic paste in a little oil, then tip in the kale and remaining salt and pepper, then cover with a lid. The leftover water from washing should help the kale steam and reduce in volume.
- Once proved, divide the dough in two and roll out with a rolling pin into two approximately-similar shape. Preheat the oven to 190C.
- Place one on a baking sheet, and cover with the kale. Then, top with the remaining dough and crimp the edges together the best way you know how.
Pierce the surface a few times with a fork, brush with oil, and place into the oven for 25 minutes (or until browned).
- Drizzle with olive oil and cut into diamond pieces immediately before serving.