Gluten Free Veggie Pot Pies

Why not try these cute-as-can-be individual veggie pot pies, topped with an Amisa Brown Rice Flour gluten free shortcrust pastry?

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

  1. Put the Amisa Organic Brown Rice Flour, xanthan gum and salt into a large bowl and stir to combine.
  2. 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).
  3. 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.
  4. Wrap the pastry ball up and rest it in the fridge for 30 minutes.
  5. While the pastry is resting in the fridge, preheat the oven to 190 degrees C, and begin the pie filling.
  6. Heat the olive oil in a large pan on a medium-high heat, then add the onions and cook for 2 minutes until translucent.
  7. Next, add the garlic, carrot and celery and cook for another 3-4 minutes.
  8. Reduce the heat a little and add the chickpea flour and then the milk to create a paste around the veg.
  9. 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.
  10. 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.
  11. 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.
  12. Bake for 25-30 or until golden brown. Enjoy!


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