GLUTEN FREE | VEGAN | Serves 8
ingredients
- 600g silverbeet (leaves and stalks)
- 2 tablespoons olive oil
- 100g leeks
- 30g raisins
- 2 teaspoons grated garlic
- 2 tablespoons chopped Italian parsley
- 3 tbs (36g) Egg Mix
- 5 tbs (100ml) plant based milk (plus 1 tbs for brushing pasty)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon fennel seeds
- 15g pine nuts
- 2 sheets shortcrust pastry
method
Preheat oven to 180°C.
Use one sheet of pastry to line a 25cm loose bottom tart tin.
Bake blind for 15 minutes or until pale golden. Set aside whilst you prepare the filling.
Wash the silverbeet and remove the leaves from the stalks. Chop the leaves into 1cm strips and the stalks into 5mm slices. Keep them separate.
Wash the leeks well and slice into 5mm rounds. Place the oil in a deep, wide fry pan and fry the garlic, leeks and silverbeet stalks. Cook over a medium heat for 20 minutes. Add the silverbeet leaves and cook for 10 more minutes. Make sure all the water has evaporated before taking off the heat. Transfer to a bowl.
Mix the Egg Mix and plant based milk together until smooth. Add the raisins, parsley, salt, pepper and nutmeg. Mix well and spoon into the blind-baked tart shell.
Use the second pastry sheet to cover the top of the pie. Crimp the pastry lid to the top of the pie so it is well sealed.
Using a pastry brush, paint the top of the pie with a bit of milk. Use the back of a knife to score the pastry in a criss-cross pattern, scatter with fennel seeds and pine nuts. Bake for 45 minutes or until a deep golden colour.
