Pumpkin and Celeriac Pie
Over a year ago
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Ingredients
- 1 large handful orange lentils (preferbly soaked overnight and rinsed)
- 1 large handful pumpkin cut into cubes
- 1 large handful celeriac cut into cubes
- 2 large handfuls chopped green leaves (e.g. cabbage or kale)
- 1 carrot chopped
- 1 onion sliced
- 1 tbsp tahini
- to taste black pepper
- to taste liquid aminos or tamari
- to taste chopped fresh coriander parsley or rosemary
- see below for pastry ingredients (gluten free flour butter or coconut oil rice or almond milk)
Accompaniment
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Description
This is a perfect autumnal recipe with seasonal vegetables and that baked-in-the-oven warmth that helps you through the cooler months.
Method
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1
For the pastry:
half fat to flour, i.e. use twice as much flour as fat
I use a blend of gluten-free flours - usually chickpea, quinoa and a little brown rice flour.
Quantities depend on how big you're making your pie, whether you want just a top crust, or pastry top and bottom...
1. Coconut oil or butter are both good fats for pastry. In summer, put it in the fridge for a while till it hardens. Then cut into small pieces and rub into the flour, lifting to a height of about about a foot as you quickly rub the fat and flour between your fingertips.
2. When the coconut oil is evenly distributed, started stirring in some water, little by little, until you can form a dough that wipes the bowl clean.
3. Sprinkle some chickpea flour on your work surface and rolling pin and roll into shape.
For the filling and to make up the pie:
1. Bring the lentils to boil
2. Add the pumpkin, carrots, onions and celeriac
3. When nearly cooked, add the green leaves
4. Keep an eye on the water levels and top up when necessary
5. Stir in the tahini and other ingredients
6. Layer a pastry dish with pastry (optional) and fill with filling.
7. Top with layer of pastry, and slice airholes
8. Decorate with cut out pictures of leaves/angels/hallowe'en pumpkins/whatever you fancy
9. Brush with rice milk or almond milk to glaze
10. Bake at 220 Celsius, Gas Mark 7, in the middle of the oven for 20-30 minutes, or until the pastry is firm but not hard.
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