I only have “pies” for you.
A great gluten free alternative here. A beautiful short crust pastry without any oil or butter but still coming through with all the flaky, buttery flavour, perfect for any pie.
Filled with a delicious flavour combination of winter vegetables, sage, cloves and hint of lemongrass to give a balance out the heat.
What’s your favourite pie filling?
30 mins
1.5 hr
4
Ingredients
Filling:
1 (465g) Small Butternut Squash
2 Large Carrots
1/2 Fennel
1 Yellow Pepper
2 Tbsp Oil
½ Tsp Himalayan Salt
1 Tbsp Coconut Oil
½ Inch Diced Ginger
2 Green Chillies
100g Merchant Gourmet Chestnut Puree
½ Tsp Dried Sage
½ Tsp Nutmeg Powder
1 Tsp Himalayan Salt
½ Tsp Dried Thyme
1 Can Coconut Cream only
3 Cloves
1 Dried Lemongrass Stick
Pastry:
170g Almond Flour
70g Gluten Free Flour (Ekadashi Flour)
60g Tapioca Flour
½ Tsp Himalayan Salt
7 Tbsp Water
Method
Pastry:
1. Mix all the dry ingredients together.
2. Add in water, start with 3 tbsp and slowly add the rest only if needed.
3. The texture should rollable without cracking.
4. Preheat oven at 180C.
5. Place between greaseproof paper and roll out with a rolling pin the size of the pan.
6. Using the greaseproof paper, flip the pastry into the pie dish and gently pat the dough into the pan. Cut off any excess and make any shape you like for the top.
7. Bake the pie base using baking beans for 25-30mins (should be a golden colour, if it needs more take out the baking beans and cover with foil before baking for longer).
8. Let the pastry cool down.
Filling:
1. Preheat the oven at 180C and line a baking/roasting tray.
2. Chop up the veg except the pepper, into small pieces, coat in oil and place onto the tray – Roast for 50mins.
3. Coat the pepper in the remaining oil from the veg, wrap up in foil and place on the tray – Roast for 40mins.
4. Once the pepper has cooled, peel the skin off, remove the seeds.
5. Blitz up the pepper with a 1/3 of the butternut squash.
6. Heat the oil over a low flame.
7. Finely chop ginger and green chillies and add to the oil.
8. Mix in the chestnut puree until it softens up.
9. Mix in the coconut cream until it melts.
10. Add in the remaining spices and let it simmer for 8-10mins.
11. Remove the lemongrass.
12. Mix in the puree and all the vegetables and after 2 mins take off the heat.
Pie:
1. Add the filling to the pastry and heat in the oven approx, 10-15mins. (As the filling is and pastry are already cooked this shouldn’t take long. For the decorations on top, bake on a tray until golden brown, 10-15 mins at 180C.
Enjoy!
