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pumpkin and celeriac pie
For the filling:
1 large handful of cubes of pumpkin
1 large handful of cubes of celeriac
1 large handful orange lentils
1 onion, sliced
1 carrot, chopped
2 handfuls of green leaves (cabbage/kale/etc.)
1 tbsp tahini
black pepper to taste
tamari or liquid amino acids to taste (optional)
chopped fresh coriander, parsley or rosemary
For the pastry:
half fat to flour, i.e. use twice as much flour as fat
I use a blend of gluten-free flours - usually chickpea, quinoa and a little brown rice flour
And coconut oil makes a good fat for pastry. In summer, put it in the fridge for a while till it hardens. Then cut into small pieces and rub into the flour, lifting to a height of about about a foot as you quickly rub the fat and flour between your fingertips.
When the coconut oil is evenly distributed, started stirring in some water, little by little, until you can form a dough that wipes the bowl clean.
Sprinkle some chickpea flour on your work surface and rolling pin and roll into shape.
Use a little rice milk or almond milk to glaze.
1. Bring the lentils to boil
2. Add the pumpkin, carrots, onions and celeriac
3. When nearly cooked, add the green leaves
4. Keep an eye on the water levels and top up when necessay
5. Stir in the tahini and other ingredients
6. Layer a pastry dish with pastry and fill with filling.
7. Top with layer of pastry, and slice airholes
8. Decorate with cut out pictures of leaves/angels/hallowe’en pumpkins/whatever you fance
9. Brush with rice milk or almond milk to glaze
10. Bake at a moderate temperature in the middle of the oven for 20-30 minutes, or until the pastry is firm but not hard.
Kirsten Chick (formerly Santry)