If you’re looking for more inspiration, check out our collection of easy vegetarian pie recipes. From spinach and cheese to vege-friendly versions of cottage pie, these recipes are sure to go down a treat.
Ingredients
Gluten-free pasty
Filling
Method
1.To make the pastry, mix the flour and salt in the bowl of a food processor. Grate the butter into it and pulse until it resembles breadcrumbs. Drizzle in half of the egg/water mix and pulse again until the pastry starts to come together. Add as much of the remaining egg/water mix as needed and pulse until the pastry comes together in a ball. Try not to add too much egg and water as it will make the pastry too wet. Pat the dough into a disc, wrap and chill for 15-30 minutes.
2.Heat oven to 180°C. Grease a 24cm pie dish.
3.Roll out the pastry to a thick rectangle. Fold the short ends in to meet in the middle, close like a book, rotate 180°, roll out again and repeat. Roll out and line the pie dish with the pastry. Prick all over with a fork.
4.In a bowl, combine the sour cream, goat’s cheese, chilli flakes and pesto. Spread this over the pastry base. Slice the broccoli, including stalks, and arrange over the cheese spread. Sprinkle over the mozzarella and lemon zest, then drizzle over the oil and bake for 30-45 minutes or until the pastry is golden brown. For the last 10 minutes of cooking, crumble the feta over the top – it will melt and brown slightly.
5.Season with pepper and serve.
Try store-bought sour cream gluten-free pastry if you can’t be bothered making your own.
Note
