Most store-bought pies are made from "shortening" - baking fat that's solid at room temperature and made from hydrogenated vegetable oil that clogs your arteries. The pastry in my short-crust is made from olive oil, which is a lot kinder to the arteries, and I've used wholemeal spelt flour to add fibre. I've also used lean chicken for the filling, combined with heaps of vegetables to add nourishment.
- Olive oil short crust
- 150g wholemeal spelt flour
- 1 tsp baking powder
- pinch sea salt
- 2 tbsp olive oil
- 60ml water
- Pie filling
- 2 leeks, sliced
- 400g skinless chicken breast, sliced
- 1 tsp thyme leaves
- 250g button mushrooms, sliced
- 250ml low-salt chicken stock
- 60ml evaporated skim milk or light coconut milk
- 100g baby spinach leaves
- 2 tbsp parsley, chopped
- 1 tsp arrowroot to thicken
Olive oil short crust: Combine flour, baking powder and salt. Add olive oil and water all at once and lightly mix into a soft dough. Place onto a floured surface and knead lightly. Roll out and use as required.
Pie filling: Saute leek for three minutes. Add chicken, thyme and mushrooms, then stock and skim or coconut milk. Simmer for 10 minutes. Fold in spinach and parsley, season with white pepper. Thicken if necessary with arrowroot.
Spoon into individual pie dishes and cover with olive oil short-crust pastry. Bake for 25 minutes and serve hot.
Protein, 30 grams; fat, 15 grams; carbs, 27 grams; kilojoules, 1570. Wheat free, low GI, high protein.
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