Corn and Nut Pie

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Corn and Nut Pie

 

 

Crust

 

3 cups Orgran Plain Flour

1 tsp GF baking powder

1/3 cup olive oil

3/4 cup water

 

 

Place the flour in a large bowl and add the baking powder. Rub in the

olive oil until it resembles bread crumbs. Add the water, a little at

a time, until you have formed a soft pliable dough. Set aside, covered

with a damp towel, while yopu prepare the filling.

 

 

Filling

 

 

1 onion chopped

1 cup cracked macadamia nuts

1 cup brazil nuts

1 cup Orgran All Purpose Crumbs (-OR- dry GF bread crumbs)

1 bunch silver beet

3 corn cobs

2 tsp freshly chopped oregano

2 tsp freshly chopped sage

4 tsp freshly chopped parsley

8 tsp tahini

4 tsp wheat free tamari

1 1/4 cups stock

 

 

1. Steam the silverbeet for a few minutes until it has just wilted.

Drain and when cool, squeeze out the excess moisture and chop finely.

 

2. Saute the onion in a little oil.

 

3. Cut the corn off the cobs.

 

4. Process the nuts until they are roughly chopped.

 

5. In a large bowl mix all the dry ingredients together. Add the

onion, corn and silverbeet. Add the tamari and tahini and stir through

well. Add only enough of the stock to moisten the mixture.

 

 

 

Oil an 18 cm (7 " ) spring form pan and use 2/3 of the pastry to line

this. Place the filling in this and press down well. Roll out the rest

of the dough between two sheets of baking paper to make the pie lid.

Tranfer on to the pie and prick with a fork a couple of times in the

middle of the lid. Place in a preheated 200 C (390 F) oven and bake

for 45 minutes.

 

Srve with gravy and a green salad.