Chicken and mustard pot pie – gluten free

Chicken, cream and mustard pot pie

Chicken, cream and mustard pot pie

This works best if you have some of those individual pie dishes – as we all know, gluten free pastry is notoriously crumbly, so I didn’t even attempt to make a pie base and expect it to hold everything together, I thought just a nice, short pastry top would finish off the pie nicely.

The recipe serves four, I made enough pastry for eight pie tops, and froze half.  You can always just halve the pastry recipe if you don’t want that.  As most of the cooking is done in the frypan, you only need the oven long enough to brown the crusts.

Preheat the oven

Pie filling:

500g chicken mince;

1/4 cup frozen peas;

1 tbs prepared mustard (with the seeds);

1/4 cup cream.

 

Shortcrust pastry:

2 cups flour;

1 tsp baking powder;

1 tsp xanthan gum;

1/2 tsp salt;

125 butter, cut into small pieces;

1/4 to 1/2 cup water.

Gluten free lemon curd and berry curd tarts – try them on a picnic!

For these, I used the pastry from my Gluten free coconut sweet pie crusts, but instead of forming it into one big pie crust, I pressed it into four small tart cases (the type with removable bottoms works well with this).  If you press the mixture down hard into the tart tin, once it is baked you can gently ease it out, and with a sharp knife, ease it between the crust and the removable bottom, and twist gently but quickly, and the bottom should come away without damaging the tart.  I was so impressed with the finish of the tart crust that my brain has been ticking over since then trying to work out different tart fillings to try out.  Stay tuned…

Serves four.

Lentil and mushroom curry

Lentil and mushroom curry

Gluten free pie crust mixture, formed into four small tarts instead of one large one

1 cup of lemon curd

Berry curd made as follows:

150g frozen mixed berries

1/4 cup caster sugar

60g butter

1 egg, plus 1 egg yolk

Squirt of lemon juice

 

Preheat oven to 180 celcius fan forced, or 200 if not.

Take the berries out of the freezer to allow to defrost for a few minutes.

Once you have filled the tart tins, and pressed the mixture down as hard as you can, blind bake the tarts for about 15 minutes, until the edges have just turned golden brown.  Remove from oven, allow to cool, then remove gently from tart tins.

While the tarts are cooking and then cooling, make the berry curd.  Mash the berries, then force through a sieve into a heat proof bowl (this part takes a while).  Add sugar and butter to the berries, then place bowl over a saucepan of boiling water (do not let bottom of bowl touch the water).  Cook, stirring occasionally for about 3 – 4 minutes.  Whisk egg and yolk in a bowl, then strain through the sieve into the butter mixture, whisking thoroughly to prevent the egg cooking before it incorporates into the mixture.  Cook, stirring occasionally for 6-8 minutes, until mixture coats the back of the spoon.  Remove from heat, stir in juice, then put in fridge at least an hour, until thick (longer if possible).  Once the curd is thick, spoon each curd into a side of the tart, if you are artistic (unlike me) you could make swirls or patterns.

Gluten free Mocha Tart

If you have one of my Gluten free chocolate, coffee and coconut sweet pie crusts handy, this dessert is halfway done, as the filling doesn’t need baking, just preparation.  Serves 8.

Gluten free Mocha Tart

Gluten free Mocha Tart

 

Gluten free chocolate, coffee and coconut sweet pie crust

100g dark chocolate, chopped or use melts

2 tbsp skim milk

1 tbsp cocoa powder

1 tsp instant espresso coffee powder

1/2 tsp vanilla extract

2 tbsp boiling water

2 eggwhites

2 tbsp brown sugar

1/3 cup light sour cream

For decoration I used cocoa powder for dusting and some strawberries

 

In a bowl, whisk skim milk, cocoa powder, espresso powder, vanilla extract until well combined.  Put a medium sized heatproof bowl over a small saucepan of simmering water (do not let bottom of bowl touch water) and melt chocolate in the bowl.  Mix milk mixture in, and heat, stirring frequently for 3/4 minutes until well combined and slightly thickened.  Add boiling water, stir until combined, remove from heat and set aside to cool while you bet the egg whites.

Beat egg whites in a mixer until soft peaks form.  Slowly add brown sugar and beat until thick and glossy.

Gently mix sour cream into chocolate mixture, then even more gently fold through the egg whites.  Carefully pour into crust and smooth top.  This needs at least four hours to set, the longer the better (so overnight if possible).

When ready to serve, dust with cocoa powder and decorate with strawberries.

 

Strawberry burnt butter tart – gluten free

This is one use for the Gluten free chocolate, coffee and coconut sweet pie crusts.  It can be eaten warm or cold.  Being strawberries, of course it is nice served with cream.

Strawberry burnt butter tart - gluten free

Strawberry burnt butter tart – gluten free

One Gluten free chocolate, coffee and coconut sweet pie crust (a shallow one rather than a deep one)

1/2 cup sugar

2 large eggs

Pinch salt

1/4 cup plain gluten free flour

1 tsp vanilla extract

110g unsalted butter, cubed

1 large punnet fresh strawberries

Preheat oven to 180 Celcius if fan forced, 200 if not.

Hull and halve the strawberries, and arrange around the base of the crust.

Whisk eggs, sugar, salt and vanilla in a medium sized bowl.  Whisk flour in and beat until smooth.  Melt butter in pan, and stirring frequently (you have to keep monitoring it, as if you turn your back on it, it is sure to froth up and go all over your stovetop) cook until a rich brown colour.  Whisk vigorously into the flour/egg mixture.  Pour over the berries in the crust.  Bake for approximately 40 minutes or until filling is puffed and golden.

Allow to cool a little – as I have frequently complained, gluten free flours are notoriously crumbly, and if you try to take this out of the tin while it is still hot, it will crumble.  If you let it cool a little, and are very gentle, you will get it out of the tin with the minimum of damage.  If you have a loose bottomed tin, or a silicone “tin” you can allow it to go cold in the tin as it will still be relatively simple to get out.  If it is completely cold, the crust will be less likely to crumble.

Decorate with fresh berries if you have some leftover, and serve with cream.  This should serve about 8 people comfortably.

Gluten free Turkey Sausage Rolls – also good for watching the AFL Grand Final or having at a party!

These are made with the same pastry as the pork sausage rolls, I just changed the filling for a bit of variety.

Gluten free Turkey Sausage Rolls

Gluten free Turkey Sausage Rolls

Preheat the oven to 200 Celcius for a fan forced oven, 220 if not

Pastry:

2/3 cup rice flour

1/3 cup coconut flour

1/3 cup buckwheat flour (or buckwheat ground fine if you can’t get buckwheat flour, see below for proof that I really went that extra mile!)

1/3 cup arrowroot (tapioca starch)

1 tbs white chia seeds, lightly ground if possible

1/2 tsp xanthan gum

Pinch salt

125g butter chopped finely

1 egg, separated

Iced water, if required

Filling:

500g turkey mince (this would also work with chicken)

1/4 cup gluten free breadcrumbs (you can get these usually in the health food aisle of the supermarket, sometimes they are actual GF breadcrumbs, sometimes they are rice husks which will also work)

1 tsp Thai green curry paste

Put the flours, salt, gum and chia seeds in a large bowl, rub in the butter.  Mix in the egg yolk, and water if you need it, until you have a dough.  Turn out onto board floured with additional rice flour or other gluten free flour and knead into a ball.  Divide into three and allow to rest while you prepare the filling.

Put the mince, crumbs and curry paste in a large bowl and mix well.

Roll out one third of the dough to a rectangle about 22 X 13 cm.  Put one third of the filling along the middle from one end to another.  Gently gather up one long edge of the dough and roll over the filling, rolling the whole thing over until you can’t see the filling any more.  Cut into four pieces, place on tray, join side down.

Repeat with other two parts of dough and filling.  Brush tops of sausage rolls with egg white.

Serve with a gluten free tomato sauce.

Gluten free pork and chia seed sausage rolls – excellent party food – AFL Grand Final time!

With party season approaching us, I was thinking about what you could make that can be heated and eaten easily, particularly if you have a couple of friends over.

Especially with the footy finals approaching (AFL of course) – there will be times when you want to sit in front of the TV with a drink and something to munch.  Then of course there is the possibility of a Melbourne Cup barbeque, and there is the entire Christmas and Summer Holiday entertaining season just after that (I think I have got a bit ahead of myself here!)

As I have probably said once or twice before (sarcasm intended there!) gluten free pastries are crumbly.  This one isn’t too bad but you still have to be very gentle.  There were bits that I did tear, but not too badly.  I have done far worse!

Makes 12 larger than normal sausage rolls.

Gluten free pork sausage rolls

Gluten free pork sausage rolls

Preheat the oven to 200 Celcius for a fan forced oven, 220 if not

Pastry:

2/3 cup rice flour

1/3 cup coconut flour

1/3 cup buckwheat flour (or buckwheat ground fine if you can’t get buckwheat flour, see below for proof that I really went that extra mile!)

1/3 cup arrowroot (tapioca starch)

1 tbs white chia seeds, lightly ground if possible

1/2 tsp xanthan gum

Pinch salt

125g butter chopped finely

1 egg, separated

Iced water, if required

Filling:

500g pork mince (you could make this with chicken, but I wouldn’t use beef with tarragon – if you substitute the beef, change the herb as well)

1/4 cup gluten free breadcrumbs (you can get these usually in the health food aisle of the supermarket, sometimes they are actual GF breadcrumbs, sometimes they are rice husks which will also work)

1 tsp chilli powder

1 tbs dried tarragon

1/2 tsp allspice

1/2 tsp ground cardamon

 

Put the flours, salt, gum and chia seeds in a large bowl, rub in the butter.  Mix in the egg yolk, and water if you need it, until you have a dough.  Turn out onto board floured with additional rice flour or other gluten free flour and knead into a ball.  Divide into three and allow to rest while you prepare the filling.

Put the mince in a large bowl, add the other ingredients and mix well.

Roll out one third of the dough to a rectangle about 22 X 13 cm.  Put one third of the filling along the middle from one end to another.  Gently gather up one long edge of the dough and roll over the filling, rolling the whole thing over until you can’t see the filling any more.  Cut into four pieces, place on tray, join side down.

Repeat with other two parts of dough and filling.  Brush tops of sausage rolls with egg white.

Serve with a gluten free tomato sauce.

Grinding it to flour

Grinding it to flour

Gluten free coconut sweet pie crusts

The least appealing part of making any pie for me, is making the pastry – or crust.  So recently, I wanted to make a sweet pie, and came up with (what I thought) the brilliant idea to make three at the same time.  Unfortunately, my brilliant idea backfired, as I could only find one container big enough to freeze one – so the other is just in an airtight container and I will have to use it sooner than I had planned.  Anyway, it is more like a crumb crust than a pastry, so on the good side it is easy to make, on the bad side DON’T let it rest like you would a regular pastry, as the butter will harden up again and you will have a very difficult time moulding it into the dish.

The quantity I have given is for one crust only – it should suit a 20cm pie dish, or if you make more than one batch you can mix and match (make a bigger pie and a smaller one for example).

The substitution of the coconut flour for plain flour is to offset some of the problems that using gluten free flour creates (such as the crumbliness) and to add a slight hint of coconut flavour to the shell.

Gluten free coconut sweet pie crusts

Gluten free coconut sweet pie crusts

100g butter

3/4 cup gluten free plain flour

1/3 cup coconut flour

1 tsp xanthan gum (if you use regular flour instead of gluten free flour you won’t need gum)

1/3 cup white sugar

3 drops vanilla extract

Pinch of salt

 

Melt the butter in a large, microwave safe bowl.  Mix in the sugar and vanilla, then add the flours, gum and salt.  Stir well to combine then press into base and sides of your tart tins.  You can either use tins that have removable bases, or as you can see, I prefer the silicone ones as you can unmould them once they are cool.  Place in an oven that you have preheated to 180 celcius (fan forced – 10 degrees higher if not fan forced).  Bake for approximately 18 minutes or until golden.

 

Use as required – see below

Black bottomed pie - whole

Black bottomed pie – whole