Gluten-free vege pie
- 60g reduced-fat spread, plus extra, to grease
- 75g rice flour
- 75g instant potato flakes, crumbled with fingers to a powder
- 75g instant polenta
- 2 eggs
- ½ cup chilled water
- ½ tablespoon canola oil
- 1 clove garlic, finely chopped
- 1 courgette, chopped
- 2 heads broccoli, chopped
- 1 potato, scrubbed, chopped
- ½ kumarasweet-potatoX, peeled, chopped
- 1 carrot, chopped
- 1 tablespoon cornflourcornstarchX*
- 1 cup salt-reduced vegetable stock*
- ¼ cup finely chopped fresh flat-leaf parsley
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1 Preheat oven to 180°C. Grease a 25x15x4-5cm deep ovenproof dish with spread and set aside.
2 To make pastry, sift dry ingredients into a large, chilled bowl. Add knobs of spread and using fingertips, gently rub spread in until mixture resembles fine breadcrumbs. Form a well in the centre and add 1 egg, whisked. Gradually add water to bring mixture together and shape into a ball. If dough is dry, add extra water.
3 Knead dough for 3 minutes or until smooth and well combined. Roll out between two sheets of baking paper until large enough to cover dish. Set aside.
4 To make filling, in a saucepan cook oil and garlic over a medium heat for 1 minute. Add courgette, broccoli, potato, kumara and carrot. Cook for 3 more minutes.
5 Combine cornflour with 1/2 cup water until smooth. Add cornflour mixture, stock and parsley to saucepan and simmer over a low-medium heat for 4 minutes or until mixture starts to thicken. Remove from heat and pour into prepared dish.
6 Remove 1 piece of baking paper from pastry. Place pastry on top of filling. Peel off other piece of paper. Pinch edges with a fork to seal. Beat the remaining egg and brush over pastry to glaze. Bake for 35-40 minutes or until golden. Serve.
Allergy-friendly dinner party for six
Whether gluten-free, vegetarian, lactose intolerant or just plain picky, any one of these simple recipes will accommodate dietary requirements – while pleasing everyone's taste buds at the same time!
Entreé: Creamy broccoli soup
Main (Option 1): Salt and pepper chicken
Main (Option 2): Gluten-free vege pie
Side: Bacon, beetroot and lentil salad
Dessert: Sorbet sandwich
Large green salad
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 3g
Dietary fibre 8g
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