- 1 1/4 cups GF flour mix (OR 1 1/2 cups spelt flour)
- 1/2 tbsp psyllium husks (omit if using spelt)
- 1 tbsp chia meal mixed with 3 tbsp iced water (or 3 tbsp icy cold aquafaba)
- 90g Nuttlelex/Vegan Butter
- 1/2 tsp Himalayan salt
In a small container, mix together the iced water and chia meal and set aside.
In a food processor pulse together the flour, psyllium, salt and Nuttelex until they resemble breadcrumbs. (Pulse in a Thermal cooker too)
Add in the gel that has formed from the chia meal and pulse again a few times until it is well combined. (Or add in aquafaba at this point)
Tip on to the bench and knead gently into a dough. Form into a disc, cover in plastic wrap and place in the fridge.
After about half an hour, remove from fridge and roll out to shape of pie dish (mine was 22cm round dish and this amount is slightly more than enough).
Place pastry in greased pie dish (press together any cracks) and cut excess from edge.
Place sheet of baking paper on top of pastry and add rice or baking beads and place in preheated 180C oven and blind bake for 15 minutes.
Then remove from oven and remove the paper and rice (keep in an airtight container to reuse once it has cooled).
We recently had roast lamb and I had some left over in the fridge so I went with a roast lamb filling.
- Sufficient lamb to 3/4 fill the pie dish, diced
- 1 cup lamb gravy (or Orgran gravy if you aren’t making your own)
- 1 tsp minced garlic
- 1 heaped tsp rosemary, finely chopped
- 1 tbsp tomato paste
- 1 tbsp coconut aminos
- 1 medium sweet potato
- 1 tsp Nuttelex
- 1/2 tsp salt
Place the lamb in the crust.
Mix together the gravy, sauces, garlic and rosemary and pour over the meat.
Steam and mash the sweet potato (Speed 2, ST temp, 10 minutes, then speed 4 and gradually up to 6 for 20 seconds).
Add the Nuttelex and salt to the mash and mix until well combined (Speed 5 for 10 seconds).
Top the pie with the sweet potato and use a fork to mark the top – helps it to go crunchy.
Bake in a preheated 180C oven for 45 minutes.
Serve with steamed greens.
Serves 4 adults.
To make a Beef version of this pie: use slightly less left over beef, add some sliced button mushrooms and carrots and replace the coconut aminos with red wine.