Gluten Free Tu B'Shevat Pie

Vegetarian
This will make 18-20 portions for a buffet or 8-10 generous servings. Or make 2 pies and freeze one – see end of recipe .

This is a something I invented for the turn of the century – hence the name and I have subsequently served it at Tu B’Shevat Suppers. These vegetables are detoxifiers and seasonal in the winter. The combination is unusual to say the least but it works. This is also high in phyto-oestrogens for those of you into that sort of thing. You can use ordinary milk if you so wish or cream.

Pastry

375g (14oz) gluten free flour (or rice/potato/chickpea in equal mix)

pinch of salt

½ tsp tumeric – gives it a lovely glow.

115ml (4 fl oz) each of: Sunflower oil and water

Line, oil and flour dust a large lasagne dish (about 40 x 25 cms, 15x10 inches) – put to one side.

Mix all the pastry ingredients together to make pliable dough and refrigerate for ½ hour.

Divide in two (one bit should be smaller (35%) as it only needs to cover the top). Roughly roll out larger piece between two pieces of cling film (saran wrap) and place in the dish. If you need to patch don’t worry. Bake blind for 15 minutes and then mop off excess oil. Roll out top and reserve.

Filling

1 large onion

1 small red onion

1 fat leek sliced (200-250g / app 8oz)

Approx 350g (12oz) (smallish) red cabbage

Approx 350g (12oz) carrots

350g (12oz) Swede (Rutabaga)

350g (12oz) Broccoli florets

100g (3.5oz) fresh dates or apricots

Tin of chickpeas

Tablespoon of grated ginger

Handful of sesame seeds

Tablespoon of crushed coriander seeds
Tablespoon of crushed mustard seeds
A cup of crumbled white cheese
Small carton of soya milk or milk
2 beaten eggs
Seasoning
Olive oil for frying

Roughly slice the leek, onions, carrots and cabbage, divide the broccoli into small florets, chop the dates and swede (rutabaga)

Fry off the onion, leeks, mustard and coriander for five minutes, add the carrots, swede, sesame seed and broccoli cook for a further couple of minutes now add the cabbage, ginger, dates and drained chickpeas continue to sweat for five minutes. Place the vegetables into the pastry shell, sprinkle over the cheese.

Beat the eggs with the soya milk and gently pour over the vegetable mix. Now put on the pastry lid, prick with a fork for steam to escape and sprinkle with a few more sesame seeds. Cook for 30-40 minutes in a hot oven, 400ºF, 200ºC, Gas Mark 6

Note: If freezing do so before adding the egg mix (ie use one egg and half the milk) put the pastry lid on but make a hole in it that a funnel will fit in so you can add the egg mix when defrosted.

Gluten Free Tu B'Shevat / Millenium Pie