Makes 2 individual pies
¾ cup besan (chickpea flour)
3-4tbsp coconut flour
½ tsp sea salt
2tbsp olive oil
¼ cup water
+ You will need baking weights or some rice or dry legumes to dry bake the pastry.
1 leek, white part only, finely sliced
1tsp coconut or grapeseed oil
2 cups cooked pumpkin pieces
Option 1 Filling Additions: (to make 2 pies)
½ cup quark
1-2tsp harissa paste, or to desired spicy taste
½ tsp lemon rind and a lemon wedges to serve
Herbs of choice: chives and coriander work well, or whatever is on hand for garnish
Option 2 Filling Additions: (to make 2 pies)
1 cup feta cheese
1tsp lemon thyme sprigs
2tbsp smoky tomato relish or chutney
Preheat oven to 180C.
In a food processor, combine flours with salt and blitz briefly, before slowly pouring in liquids as the blade is moving.
It should form a sticky dough. You may need to increase the amount of coconut flour slightly if the dough feels too wet.
Remove from food processor, roll dough in two pieces and place each on two large separate pieces of baking paper. Cut the paper so that it can be rolled out to a size to fit your pastry molds/tins, and can be double over the top ready to roll. I used 11cm diameter springform tins.
Using a rolling pin, roll out the dough evenly between the two sheets of baking paper. Use your pastry molds to gauge the size and thickness required. Approx 50mm thickness is appropriate.
Leave both sheets of baking paper on the pastry and shape into your molds/tins, followed by pastry weights and place in oven for 15 minutes to blind bake.
Remove from oven and fill.
You can use the filling to do two of the same pies or mix it up and make two different ones, they’re both as easy as pie! (Sorry, but that had to happen)
Saute your leeks in coconut oil in a small fry pan over medium heat for approximately 4-5min.
Remove baking weights and the layer of baking paper holding them from the pastry.
Spread either filling additionals you choose into the base, then sprinkle evenly with the sautéed leeks.
Top with pumpkin pieces and place in the oven for a further 30min.
Allow to cool for 5min before lifting the pies from their molds/tins and removing all baking paper.
Serve with herbs to garnish or a dollop of smoky tomato relish.