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Gluten-free Vegetarian Pies
Gluten-free pies with delicious feta, lentils and spinach filling.
- Yields: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 20 mins
Ingredients
Crust
175 g gluten-free flour
pinch of salt
85 g chilled butter, coarsely grated
50 g mature Cheddar cheese, grated
1 tsp (5 ml) wholegrain mustard
Filling
1 Tbsp (15 ml) butter
1 small onion, chopped
150 g cooked lentils (equivalent of ½ tin of lentils)
¼ cup (60 ml) sautéed or steamed spinach
100 g feta cheese
salt and freshly ground black pepper
beaten egg for brushing
Method
Crust
Set aside four pie moulds.
Mix the flour, salt and butter in a bowl, then stir in the cheese. Blend 2 Tbsp (30 ml) cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.
Preheat the oven to 180 °C.
Halve the pastry. Roll out one piece of pastry between two pieces of plastic wrap until just larger than the pie moulds. Remove the top piece of plastic and lift the pastry onto a rolling pin with the plastic wrap underneath. Lay pastry-side down into the mould. Peel away the plastic, then trim around the rim and push the dough into the corners.
Filling
Melt the butter in a saucepan. Add the onion and fry until soft. Add the cooked lentils, spinach and feta and season with salt and pepper. Fill the pies with the vegetable-feta mix. Roll out the second half of the pastry as before and cover the pies. Brush the pies with a simple egg wash and bake for 20 minutes or until golden brown.
Serve with a side salad and pickled onions.
