Good morning! I am sorry I have been a bit slack this week, these recipes have been waiting all week to be posted, I am back at uni now, so that will slow me down a bit. I do love uni, this term I am doing Human Structure and Physiology and Human Nutrition 2, so yesterday, at my Saturday Morning Coffee Date with Dee, I was telling her all about her body cavities and pointing them all out, I am sure she enjoyed that.
Anyway, I promised you some pie fillings to go into that clever gluten free pie bottom, so here they are.
This is cottage pie, if you have ever had zucchini slice, that is very similar, except this one is gluten and dairy free. If I have one criticism about this pie it is that the flan tin I used was a little shallow for it, so I found it a little bit dry, the crust to topping ratio was out I thought. Next time I make it I will use a deeper flan tin, maybe a 3-4cm high wall, the gluten free crust can handle it no worries, and I do prefer a lot of filling. If you make it like this you might just want a bit of relish or perhaps a nice guacamole to have with it. Anyway, here we go.
Looks good, doesn’t it! Tasted pretty good too, I do find that by putting the seeds on top I do not miss cheese (much), and I am tremendously impressed with this pie crust.
Preheat oven to 170 degrees C.
You will need , a loose bottomed flan tin for this, I am going to assume that you have taken my advice and bought a deep sided one.
1 portion of Savoury Pie Crust - Gluten and Dairy free (Or you can use our regular shortcrust pastry if you prefer, there is a post on that in Back to Basics)
1 leek, split in half lengthwise, washed between the scales, sliced.
1 tablespoon olive oil
150g leg ham, I am using a really nice ham at the moment called Butchers Block ham from the Barossa, not too salty, never slimy, a really nice ham.
1/4 cup almond milk
Press your savoury pie crust out into the bottom of your flan dish and up the sides, pop that in the freezer to set while we make the filling.
Grate the zucchini and carrot and then pop in a colander, squeeze as much juice out as you can.
See all this? We don’t want this, it will make our pie bottom soggy, you can drink that if you want to, I did, it is not as nasty as it looks and it is full of nutrients.
Pop your tablespoon of oil into a mid sized pot and gently cook your leek and ham until it collapses.
Mix that together with your grated carrot and zucchini, eggs and almond milk.
Smooth all of that into your pie base, top with lots of pepitas, sunflower and sesame seeds and pop straight into your hot oven.
Cook for about 40 minutes or until golden and aromatic. Serve with salad, Good hot or cold.