Hunza Pie

Intolerances Addressed: Lactose Free, Gluten free

As seen on The Intolerant Cooks

Prep Time: 30 mins

Cook Time: 55 mins

Serves: 6

Ingredients

Pastry:

  • 60g Copha, roughly chopped
  • 125g White Wings Gluten Free Plain Flour
  • ¼ cup White Chia Seeds
  • ½ tspn salt
  • ½ x 400g Chickpeas, drained and washed
  • 2 tspns Spiral Hulled Tahini
  • 2 tspns lemon juice
  • 1 tbspn iced water

Filling:

  • 1 bunch silverbeet, leaves washed and larger stems removed
  • 1 cup brown rice, cooked according to manufacturers instructions
  • 325g packet Spiral Silken Firm Tofu
  • 3 egg yolks
  • ½ cup lactose free grated cheese
  • 6-8 baby pickled onions
  • 1 tbspn balsamic vinegar
  • ½ tspn paprika
  • To serve green salad or sprouted seeds

Method

  1. Preheat an oven to 220°C. Grease a large Pyrex pie dish or 24cm spring form tin with Copha.
  2. If you have time, spread chickpeas over a paper towel lined tray and leave in a dry spot or in the fridge to dry out for a few hours.
  3. Place Copha, flour and chia seeds into a large bowl and rub in using your fingertips until the mixture resembles breadcrumbs. Crush chickpeas in a mortar and pestle and add to the flour along with salt and mix to combine. Add tahini, juice and water using a knife in a cutting motion, mix until you have a soft dough. Turn onto a floured bench and gently knead into a ball. Lay between 2 sheets of Multix Bake and roll into a large circle 1cm thick. Lay into your prepared dish remove the top layer of Multix Bake so it doesn’t stick then lay back down gently and cover with baking beans or rice and blind bake for 15 minutes. Remove beans, reduce oven to 180°C and bake for 10 minutes or until golden.
  4. Prepare filling, shred the silver beet and place into a bowl along with rice. Break up the tofu and add to the bowl, then add the egg yolks and cheese and mix to combine, seasoning with pepper to taste. Spoon into base and spread to the edges, ensuring to press the filling so its in there nice and tight. Scatter over remaining cheese, press onion halves into the top and drizzle with a little balsamic vinegar over each onion, finishing with a sprinkle of paprika.
  5. Bake for 25-30 minutes or until filling is set and beginning to turn golden.
  6. Serve with a green salad or sprouted seeds if desired.
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