Gluten Free Pastry made with legumes

To make:

In the whizzer, whizz til a smoothish dough

2 tin of chickpeas/cannelini beans or kidney beans, drained

2 cloves of garlic

1 tsp dry mustard

4 heaped tbsps of gf flour (I used a gf bread mix)

80 grams of butter – make it df and use a df butter substitute or lard

salt and pepper to taste

80 grams of cheese – make it df use df cheese

3 tsps of baking powder

Press 2/3 of the dough into a glass/pyrex/porcelain dish, so the dough is evenly spread on the base and up the sides. You can wet your hands to help smooth it out and make it even.

Bake in the oven on 180 degrees for 15 to 20 minutes or until golden brown and cooked.

Spoon in mince or bean mixture, make sure your filling is not wet or your pie will go soggy and fall apart

Sprinkle grated cheese on the top then press the remaining dough on the top in a thin layer

Bake again in the oven on 180 degrees for 10 to 15 minutes or until cooked.

Makes 1 large pie

Time in the kitchen: about half an hour, including making the mince.

You can use any recipe for the mince/beans that you like, the main thing is the mixture is thick and not too watery or wet so it doesn’t dribble out or make the dough soggy.

If you want a mince recipe try this one (it makes enough for 1 large pie + leftovers

In a fry pan cook:

2 diced onions in olive oil

diced garlic

500 ish grams of lamb mince**

2tsps of organo

1 tsp smoked paprika

1 tsp of dried mustard

salt and pepper to taste

** Make it vegetarian and swap for beans

When cooked through add:

400 grams (ish) of passata sauce or similiar

2 – 3 cups of grated carrot

Cook gently until sauce is thick.