Step 1

Preheat oven to 200°C. Place the pancetta, eschalot and garlic in a large frypan over medium heat. Cook, stirring, for 5 minutes or until soft. Add silverbeet and parsley, and cook, stirring, for 5 minutes or until wilted. Season.

Step 2

Fold through the cheeses, then remove from heat.

Step 3

Place one pastry sheet on a baking tray lined with baking paper. Spread the filling over the top, leaving a 6cm border. Top with the second pastry sheet.

Step 4

Trim corners to make them rounded, then pleat edges of pastry to seal. Brush with egg and scatter with extra parmesan.

Step 5

Bake for 35 minutes or until golden and cooked. Serve pie warm with lemon wedges.