Curried Vegetable Pies


Reading cookery blogs you would get the idea that gluten-free pastry is nearly impossible.

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Pastry holds the contents nicely

I have made a number of nut crusts in the past and they have been quite crumbly, but suitable for tarts or recipes where you can press the mixture into the case. For these pies I used a recipe I found at The Cook and the Chef site. It worked very well in the electric pie maker. I used a commercial gluten-free flour from the Aldi range which did not have potato flour like the one mentioned in the original recipe.

The filling is my recipe.

Ingredients:

  • 1 purple carrot
  • 1 onion
  • 2 cloves of garlic
  • 1 chunk of pumpkin (I used golden sunset)
  • Curried Vegetables

    Curried Vegetables

  • 1 cup of mixed frozen vegetables, but you can replace with whatever fresh greens are in season
  • 1 piece of fresh turmeric chopped finely
  • 1 tsp of ground turmeric
  • freshly ground peppercorns
  • 1 tsp of cumin seeds
  • 1 tblsp of coconut oil
  • 1/2 cup of tomato purée, or pasta sauce

Method:

Melt the coconut oil and sauté the garlic, turmeric, onion, cumin seeds and pepper.

Add the chopped carrot and pumpkin and cook for a couple of minutes. Add the other vegetables and the tomato purée. Add a little water if it’s too dry. Bring to a simmer, cover and cook gently until the pumpkin and carrot are tender.

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cooking the gluten-free flour with the water, butter and salt

Read the method for the pastry on the Chef and the Cook website.

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Texture of pastry is a little doughy

When the pastry is ready, roll it out and use to line your pie maker, or in your usual pie making method.

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Pastry rounds

Rolled between sheets of baking paper, then cut into rounds for the pie maker

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