Vegetarian Meat Pie Gluten Free Food

VEGETARIAN MEAT PIE (GLUTEN FREE)

Steps:

• Preheat the oven to 350°F (180°C).In a skillet, sweat the onions in the olive oil until they begin to brown. Remove from the heat and mix with the "beefless ground" in a bowl.Boil the small pieces of potato in salted water until tender. Drain the potatoes and add to the onion and "beefless ground" mixture.Add the soy sauce, spices and vegetable broth, and mix well. Set aside.For the crust,Place the flour in a food processor with the salt. Add the shortening and pulse to combine. The mixture should resemble sand. Transfer the flour mixture to a bowl, then gradually add the water, mixing with your fingertips. This will form a dough that can be rolled into a ball and is not too sticky.Dust the counter with a generous amount of flour, then, using half of the dough, make a pie shell that is big enough to fill an 8-inch (20-cm) pie pan. Line the pan with the pastry, then pour the "beefless ground" filling into the pie shell and cover with the other half of the dough that has also been rolled out on a floured surface. Poke a few small holes in the top to allow steam to escape.Place the tourtière in the centre of the oven and bake for 45 minutes or until the top is golden brown.Cool slightly before serving.Source: Metro

GLUTEN-FREE CHICKEN PIE

Steps:

• Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.
• Heat the butter and oil in a pan and fry the chicken for 5 mins until golden. Add the leeks and fry for 2-3 mins until softened. Add the stock, bring to the boil then cover and simmer gently for 15 mins.
• Heat the oven to 200C/180C fan/gas 6. Transfer the chicken and leeks to a 1.2-litre pie dish with a slotted spoon - leave the stock in the pan on a low heat.
• Mix the flour and 1 tbsp cold water together to form a paste. Thin with 2 tbsp stock, then add to the pan with the rest of the stock and stir non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks.
• Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.