Makes 12 small wedges
Ingredients.
Olive oil Pastry

• 200 g plain flour, plus extra for dusting
• 1/2 teaspoon salt
• 1 1/2 tablespoons extra virgin olive oil
• 1/2 cup cold water

Filling

• 15 silverbeet leaves or spinach
• 2 teaspoons salt
• 2 medium potatoes
• 1/2 onion
• 150 g mozzarella
• 10 stalks parsley
• 2 tablespoons extra virgin olive oil
• freshly ground pepper
• 1 egg

Method

• First make the pastry. Place flour in the bowl of a food processor. Add the salt and whiz for a few seconds. Combine the oil and water in a small bowl, then, with the motor running, add to the bowl of the food processor. Stop the machine when the dough forms a ball.
• Flour the workbench. Transfer the dough to the workbench and knead for a minute, then place the dough in a large bowl. Cover with a dry tea towel and leave for 1 hour.
• Peel the potatoes. Cut them into quarters and put them into a saucepan od cold water with a pinch of salt. Place over high heat and cook for 15 minutes.
• While the potatoes are cooking, prepare the following ingredients and place in a large bowl. Peel and finely chop the onion. Grate the mozzarella, chop the parsley finely.
• Once the potaoes are cooked, tip them in a colander and cool a little, before chopping them into bite-sized pieces and place in the large bowl with the onion, mozzarella and parsley. Mix in a tablespoon of oil.
• Put the silverbeet leaves and stem in the colander and rinse with cold water. dry thoroughly by placing silverbeet in a dry tea towel and roll like a sausage. place in the bowl with the potatoes and grind on some pepper. Crack the egg into the bowl and mix all ingredients together.
• Brush pizza tray with oil. Roll out 2/3 of the pastry into a large circle. lift the pastry onto the oiled tray. Pile the potato and silverbeet filling on top of the pastry circle, leaving a clean edge of about 5 cm all the way around.
• Roll out the remaining pastry to form the lid, then lay the lid over the filling. Roll the outer edge up and over the top outer edge, then pinch together to make a good seal. Prick the pastry lid with a fork, brush it with oil and scatter with salt. Bake for 25 minutes.

10 minutes preparation
Makes 1 1/4 cups

Ingredients:

• 1 lime
  
• 3 egg yolks
• 1 teaspoon sea salt
• 1 cup extra light olive oil
•  100g

Method

1. Finely grate rind from lime. Juice lime. Process egg yolks, salt and 1 tablespoon lime juice until frothy and combined.
   
2. With the motor running, add oil in a thin, steady stream until mixture is thick and creamy.
   
3. Add sweet chilli sauce and 1/2 teaspoon lime rind. Process until just combined. Serve with cut carrots and other raw vegies.
   
   

Makes 30, Preparation 40 mins, Cooking 30 mins

Ingredients

• 60 ml (¼ cup) vegetable oil
• 180 ml (¾ cup) milk
• 330 g (3 cups) tapioca flour
• 80 g (1 cup) finely grated parmesan
• 2 eggs

Vinaigrette salsa

• 60 ml (¼ cup) white vinegar
• 60 ml (¼ cup) olive oil
• 1 tbsp brown sugar
• ½ cup mint leaves, chopped
• 1 vine-ripened tomato, seeded, finely chopped
• 1 small red capsicum, finely chopped
• 1 Lebanese cucumber, seeded, finely chopped
• 1 small red onion, finely chopped

Lima bean dip

• 2 x 400 g cans lima beans (see Note), drained, rinsed
• 2 garlic cloves, crushed
• 2 tbsp finely chopped coriander
• 60 ml (¼ cup) olive oil
• 1½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried chilli flakes
• 1 lime, zested, juiced

Instructions
Marinating time 1 hour
To make vinaigrette salsa, place all ingredients in a bowl and toss to combine. Season with salt and pepper. Set aside to marinate for 1 hour.
Meanwhile, to make lima bean dip, process all ingredients in a food processor until smooth and combined. Season and set aside.
Preheat oven to 180°C and line 2 large oven trays with baking paper. Combine oil, milk and 1½ tsp salt in a small saucepan over medium heat and bring to a simmer. Sift flour into an electric mixer. Gradually beat in hot milk mixture and parmesan until combined. Add eggs, one at a time, and beat until well combined – the mixture will be very runny.
Working quickly, spoon heaped tablespoonfuls of batter onto prepared oven trays and bake for 25 minutes or until puffed and golden on top.

To serve, halve each pao de queijo then spread with lima bean dip and drizzle with vinaigrette salsa.