For the filling:
2 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 large carrot, cubed
1 celery stalk, finely chopped
3 tbsp Amisa Organic Chickpea Flour
3/4 cup almond milk
1 cup vegetable broth
1 potato, peeled and cubed
1 sweet potato, peeled and cubed
1/2 cup frozen peas
1 cup cooked lentils
2 tsp mixed herbs
salt & pepper to taste
For the pastry lids:
200g Amisa Organic Brown Rice Flour
½ tsp Xantham Gum
pinch of salt
100g butter (or vegan butter)
6 tbsp cold water
- Put the Amisa Organic Brown Rice Flour, xanthan gum and salt into a large bowl and stir to combine.
- Add the butter and use a fork to work it into the flour until the mixture resembles breadcrumbs (you can also whizz it together in a food processor for this stage).
- Stir in enough of the water to bring the pastry easily together into a soft, slightly stick ball of dough – it should appear a little wet as it will absorb some liquid while resting.
- Wrap the pastry ball up and rest it in the fridge for 30 minutes.
- While the pastry is resting in the fridge, preheat the oven to 190 degrees C, and begin the pie filling.
- Heat the olive oil in a large pan on a medium-high heat, then add the onions and cook for 2 minutes until translucent.
- Next, add the garlic, carrot and celery and cook for another 3-4 minutes.
- Reduce the heat a little and add the chickpea flour and then the milk to create a paste around the veg.
- Add the vegetable broth to loosen the mixture, then the potatoes, peas, lentils and seasoning and mix them all in. Cover and let simmer on medium-low for 10 minutes.
- Meanwhile, remove the pastry from the fridge, and roll out on a floured surface to about 1/2 a cm thick. Use your chosen ramekins as a stencil to cut out discs to top your pies.
- Fill your ramekins 3/4 of the way full with your pie filling, and then top with your pastry discs. Put a little slit in the tops for steam to escape.
- Bake for 25-30 or until golden brown. Enjoy!