This is an easy peasy, gluten free pie which has a chickpea flour crust. This idea struck me after struggling to use a shop-bought GF flour to make biscuits. I thought about what was in my cupboard and this sprung to mind…was worth a try right? I was surprised what a lovely, crisp pastry it produced; I was half expecting it to be a bit ‘falafel’ like. But it was more like a really light, crisp water crust type pastry. Yum! So, here is my recipe for Christmas dinner pies – perfect for leftovers on boxing day and it’s something the whole family can share and enjoy!
So, when you make this recipe, you will have to think about how much’leftover’ food you have…I didn’t have loads, so I only made 4 little pies. You’d need one spoon of the flour for each little pie, so multiply accordingly.
4 dessert spoons pf chickpea (gram) flour – this is approx 50g if that helps!
4 dessert spoons of water
1/2 tsp rosemary
1 tsp olive oil
pinch salt (no salt for under 1’s)
50-75g cooked turkey or chicken
1 tablespoon chopped veg (I had potato and cabbage but anything goes!)
1 tablespoon dried cranberries
1/2 tsp rosemary
Preheat your oven to 190c (gas mark 5)
To make the pastry, combine the ingredients in a bowl and add the water a spoon at a time; you may not need it all.
Push the pastry into silicone cupcake molds.
Blind bake these in the oven for 5-8 mins while you prep the filling.
Stick your leftover Xmas dinner bits in a bowl with the rosemary. Crack in the egg and mix.
Add this to your pastry cases and return to the oven for another 20 minutes – until the filling has set.
Serve warm, or cold. Yum!!
A yummy Xmas snack or a light boxing day lunch…to be fair…these would be perfect the day after any roast dinner! These were a huge hit with the lads in my family – my brother (who doesn’t like pastry) loved them. Win!