Turkey Pie
July 28th 2008 01:43
The turkey can be replaced with chicken or other meat of your choice.
Ingredients:
Pastry or gluten free bread
500 grams of turkey mince (or other meat of your choice)
1 cup of peas
1 cup of corn
400 mls of coconut cream
2 tablespoons of garlic
Juice of 2 lemons
pinch of salt
pepper to taste.
Method:
Spread the pastry (or gluten free bread) across the base of a oiled pie tin and blind bake at a high temperature for 10 minutes.
Combine the coconut cream, lemon juice, garlic, salt, pepper and other flavours of your choice and leave to sour, generally about 15 minutes.
Fry or microwave the turkey mince until it is cooked. Add the corn, peas and any other flavours if you're using them.
Once the coconut cream is soured add the cream to the meat and vegetables. Mix well to combine all the ingredients together.
Add the meat and cream mix to the pastry. Pile the meat high if you want a high topped pie. Add a lid of pastry. If using bread, consider soaking the bread in soy milk until it is squishy and plop spoonfuls across the top of the meat.
Place in a moderate to slow oven and cook until the pastry is brown, the meat mixture is bubbling. Let stand for a minute or two before serving.
This pie does not slice well so serve with a spoon.
Serve with mashed vegetable or salad as a good wheat free, dairy free, egg free pie.
Ingredients:
Pastry or gluten free bread
500 grams of turkey mince (or other meat of your choice)
1 cup of peas
1 cup of corn
400 mls of coconut cream
2 tablespoons of garlic
Juice of 2 lemons
pinch of salt
pepper to taste.
Method:
Spread the pastry (or gluten free bread) across the base of a oiled pie tin and blind bake at a high temperature for 10 minutes.
Combine the coconut cream, lemon juice, garlic, salt, pepper and other flavours of your choice and leave to sour, generally about 15 minutes.
Fry or microwave the turkey mince until it is cooked. Add the corn, peas and any other flavours if you're using them.
Once the coconut cream is soured add the cream to the meat and vegetables. Mix well to combine all the ingredients together.
Add the meat and cream mix to the pastry. Pile the meat high if you want a high topped pie. Add a lid of pastry. If using bread, consider soaking the bread in soy milk until it is squishy and plop spoonfuls across the top of the meat.
Place in a moderate to slow oven and cook until the pastry is brown, the meat mixture is bubbling. Let stand for a minute or two before serving.
This pie does not slice well so serve with a spoon.
Serve with mashed vegetable or salad as a good wheat free, dairy free, egg free pie.
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