Wednesday, 6 November 2013

Turnip, potato and leek pie with greens - gluten free

 Well - I bought some lovely looking turnips (yes, I did write that) and was wondering what to do with them - and I thought I'd try some gluten free pastry - so, a few google moments later and I found this ... so spent the next 30 minutes wandering around the very interesting blog.
The pie, itself looked lovely, so I have adapted it a bit - but in essence I have stolen the leek, turnip, rosemary and cheddar idea - and added potatoes.  The pastry is made with gluten free flour - which makes it more difficult to handle - roll out on greaseproof paper so that you can lift it accross.

In order of what to do - start with the pastry, put it in the fridge while you start the filling, turn on the oven.  When the filling is ready, make the pie, put it in the oven, put tomatoes in at the same time - then prep and steam the vegetables.  It can then all be ready within an hour.


About 125g gluten free flour
About 50g soya spread (I was going down the lactose free route, but then decided to add cheese.. could have been butter)
2 tbsp natural yogurt
pinch of salt
cold water - about 2 tbsp

Rub together fat and seasoned flour, turn into pastry with yogurt and cold water.  Wrap in cling film, and put in the fridge to rest.  When ready pull out of the fridge and roll out (treat it gently, it doesn't have the same resilience as wheat flour pastry) on floured (gluten free of course) greaseproof paper.


Olive oil
Chopped leek (1 big)
Peeled and diced turnip (1 big)
peeled and diced potato (3 medium/big)
white wine
dried rosemary (a tsp max)
grainy mustard
vegetable stock
cheddar cheese - grated (200g)
egg - beaten (for egg wash - could be milk)

Saute leek in olive oil, when a bit soft add turnip and garlic, and white wine, simmer for a little then add rosemary and potato and enough stock to simmer.   Stir in grainy mustard.  Simmer until veg is "al dente" (about 15 minutes) don't let it dry out but let it reduce away so that you can just transfer mixture to pie dish.  Top with cheese, and then layer over pastry.  Pierce a few times to let out steam and egg wash.

Bake at 180 for about 25 minutes.

I also chucked some cherry tomatoes in at the same time, with a drizzle of olive oil and a sprinkle of rock salt - they worked very well.

Steam chopped vegetables - cavolo nero and broccoli in this case.

Really, really nice.  Great to have the treat of a pie, whilst being entirely gluten free.  Left overs in plastic box for lunch tomorrow.  (not sure how well it would freeze) Yum.

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