Gluten-free Reuben Pie
1 hr 25 min.
ready in 2 h. 25 min.
- For the pastry
- 3.333 cups gluten-free all purpose flour (plus extra for dusting)
- 1 tsp salt
- ¾ cup Lard (diced)
- 5 egg yolks
- ½ cup water (more if needed)
- For the filling
- 2 ½ cups chopped Sauerkraut (well drained)
- 4 Dill Pickle (sliced)
- 7 ozs Corned Beef (sliced)
- 1 cup Swiss cheese (grated, plus extra for sprinkling)
- 2 Tbsps gluten-free all purpose flour
- ¼ tsp salt
- 1 pinch grated Nutmeg
- 2 eggs (beaten)
- 1 cup cream (18% fat)
For the pastry: put the flour and salt in a mixing bowl and rub in the lard until the mixture resembles breadcrumbs.
Mix together the egg yolks and water and pour into the flour mixture, mixing well to a dough. Add more water if the mixture is too dry.
Knead the dough until smooth. Wrap in cling film and chill until needed.
Grease a deep 18-20cm|7-8” round tin.
Roll out 3/4 of the pastry on a lightly floured surface and line the tin, pressing the pastry well into the sides and base of the tin.
For the filling: spread a layer of sauerkraut on the pastry base.
Top with the dill pickles, then the beef, cheese and the remaining sauerkraut.
Mix together the flour, salt, nutmeg, eggs, and cream. Pour the mixture over the sauerkraut.
Roll out the remaining pastry, the same size as the top of the tin.
Beat together the egg yolk and milk and brush a little over the edges of the pastry in the tin.
Place the pastry lid on top, pressing to seal the edges well. Chill for 1 hour.
Heat the oven to 180°C (160° fan) 350°F gas 4.
Brush the egg wash over the pastry and cut 2 small slits in the top.
Bake for about 40 minutes until the pastry is cooked and golden. Sprinkle with the remaining cheese for the last 10 minutes of cooking time.