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Gluten Free Pie!

May 14, 2013

Had a dear ole pal join us for supper t’other night. She’s not a chilli eater, and likes her food comforting and mild, so I had to wrack the brains for something worthy of a celebration. Turns out Mrs Crimble can do a decent gluten free pastry, so it was PIE TIME!

NOT gluten free pastry on this. Photo courtesy of


                              1. Gluten free pastry mix
                              2. Pack of Quorn pieces
                              3. 1 tbsp olive oil
                              4. 6 chestnut mushrooms
                              5. 1 large leek
                              6. 1 egg yolk
                              7. Approx. 175g cream
                              8. cheese
                              9. Rosemary
                              10. 1-2 tsp lemon zest
                              11. Squeeze lemon juice
                              12. Salt & Pepper


  1. Preheat oven to recommended temperature of the pastry mix
  2. Boil leek in water and drain, reserving a little liquid
  3. Fry mushrooms in oil with rosemary and seasoning. When softening, add the Quorn and fry briefly on a high heat until all ingredients are nicely browned.
  4. Put Quorn mix into a large bowl. Add leeks and leave to cool.
  5. Meanwhile, make the pastry as suggested by retailers and roll out to pie-crust thickness (your choice). A good tip is to roll it out between 2 layers of clingfilm to prevent sticking, breaking, screaming and shouting.
  6. Back to the pie mix. Now it’s cooler, add the cream cheese, egg yolk, lemon zest, juice, and seasoning. Stir it all up. If it seems a bit stodgy, add some of the reserved leek-liquid to thin it a little.
  7. Pour the gloopy loveliness into a pie dish and cover with pastry. Be warned – it will almost certainly break on you, so be careful. I ended up just laying it over the mixture and tamping it against the dish at the sides. It was fine. I also added little pastry leaves – BUT! Although they look pretty, they were a little soft underneath, and also softened the little bit of pastry they covered. Up to you whether you think the look is worth it.
  8. Bake in the oven until the pastry is golden and crisp. Warning: it’s possible that it will look golden but will not be crisp when you take it out. I’m afraid mine had darker patches on it where the pastry became a little overcooked, but it was worth the ‘well done’ bits to make sure most of it was crisp on top. But then, my oven is rubbish, so you might not have the same issue.
  9. If you’re me, you serve it with a huge American-style salad, full of such goodies as walnuts, boiled eggs, avocado (if in season – which it wasn’t this time), and all other salady things you can get your hands on. I dressed it with a lemon-mayonnaise dressing (mayo, half a lemon, pepper, pinch of paprika).
  10. Throw in mouth and make yum sounds.

It certainly went down well, both with our guest and with Y. It’s incredibly simple, very quick to make, and really very tasty.

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