Best Ever Vegetable Pie
Sometimes we all just want comfort food! This delicious down-to-earth vegetable pie is all-kinds-of wholesome, and best of all it's gluten free, sugar free and full of healthy vegetables and essential nutrients! You can eat straight out of the oven or keep in the fridge and eat with a beautiful salad. BB xxxxx
1 1/2 cup gluten free flour
¼ teaspoon salt
4 tablespoons of organic butter, cut into pieces
2 tablespoons olive oil
1 medium leek, white and green parts chopped (1 ½ cups)
1 ½ cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 mushrooms, thinly sliced
2 tablespoons gluten free flour
2 cloves garlic, minced (2 tsp.)
1 1/2 cups red-skinned potatoes, peeled and cut into ½-inch cubes
2 ¼ cups low-sodium vegetable broth
2 tablespoons creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
½ cup fresh or thawed frozen peas
The Bondi Baker Method
Step 1- To make dough: Whisk together flours and salt in bowl. Cut or rub butter into flour mixture until no large pieces remain. Stir in 3 to 4 tablespoons of cold water until smooth dough forms. Wrap in plastic wrap, and chill while making filling.
Step 2-To make filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in peas.
Step 3- Preheat oven to 170 degrees. Roll out dough to desired thickness (approximately 1/8 inch) and place in a pie tin, pressing dough around the sides before pouring in the filling. Top with remaining pastry and press with fork to crimp and seal. Bake 30 to 40 minutes, or until the top is golden brown. Let stand 5 minutes before serving with a yummy salad.