Ingredients for the filling
- 1 large handful of cubes of pumpkin (or butternut squash when pumpkin isn’t in season)
- 1 large handful of cubes of celeriac
- 1 large handful orange lentils
- 1 onion, sliced
- 1 carrot, chopped
- 2 handfuls of green leaves (cabbage/kale/etc.)
- 1 tbsp tahini
- Sea salt and black pepper to taste
- Tamari or liquid amino acids to taste (optional)
- Chopped fresh coriander or parsley
Ingredients for the pastry
- 300g gluten free plain white flour
- 150g Butter
- 6 tbsps cold water
Method for making pastry
- Put the flour and butter into a large bowl.
- Using a fork mash the butter into the flour until it resembles breadcrumbs.
- Stir in the water and quickly bring the pastry together into a sticky ball of dough. (Gluten Free pastry will absorb more water than conventional pastry so add a few more drops of water if necessary)
- Wrap the dough in film and rest it for at least 30 minutes.
- Put the pastry out on a floured surface or between two pieces of film.
- Roll out the pastry to the desired thickness and size or simply press the pastry into your baking dish using your fingers.
- Cut away any pastry that hangs over the edge of your dish. When you have placed the filling in the dish cover with pastry pressing down firmly around the edges.
Method for pie filling
- Bring the lentils to boil
- Add the pumpkin, carrots, onions and celeriac
- When nearly cooked, add the green leaves. If you’re using spinach it will only take a couple of mins, kale or chard should take at least 5 minutes
- Keep an eye on the water levels and top up when necessary
- Stir in the tahini and other ingredients
Bake at a moderate temperature – about 180 in the middle of the oven for 20-30 minutes or until the pastry is firm but not hard.