Gluten Free Turkey and Mushroom Pie
ready in 3 h.
- For the pastry
- ¼ cup sweet rice flour
- ¼ cup Tapioca flour
- 0.333 cup Potato starch
- ¼ cup Corn starch (plus extra for dusting)
- ¼ cup sorghum flour
- ¾ teaspoon gluten-free Baking powder
- ⅛ teaspoon salt
- 3 teaspoons xanthan gum
- ¼ cup butter (chilled and diced)
- 0.333 cup vegetable Shortening (chilled)
- 1 teaspoon Cider vinegar
- ⅜ cup non-fat plain Yogurt
- 1 egg white (for brushing)
- For the filling
- 2 tablespoons butter
- 25 ounces boneless, skinless Turkey (cut into small pieces)
- 1 onion (chopped)
- 2 Leeks (sliced)
- 3 cloves garlic (chopped)
- 2 cups Mushrooms (sliced)
- 2 tablespoons freshly chopped thyme
- 1 tablespoon Corn starch
- ⅞ cup cream (18% fat)
- 1 ½ cups chicken stock
- 1 egg (lightly beaten)
- 8 sheets gluten-free phyllo pastry (filo)
- 2 tablespoons melted butter
For the pastry: put the dry ingredients into a mixing bowl and mix thoroughly.
Add the butter, shortening, vinegar and yoghurt. Using a pastry cutter or 2 knives, cut the wet ingredients into the dry until you can mould the mixture with your hands. If the dough is too wet add more cornflour; if the dough is too dry and begins to crack, create a well in the centre of the dough and add a little water.
Form the dough into a ball, wrap in cling film and chill for at least 1 hour.
Generously dust a surface with cornflour and place the dough on top. Dust the top of the dough with cornflour and roll out very thinly.
Lift the dough from underneath with a sharp knife; dust the surface again and turn the dough over. Cut into 4-5 sheets. Cover with a damp cloth.
For the filling: heat the butter in a frying pan. Season the turkey with salt and brown in the pan for about 5 minutes. Remove from the pan and set aside.
Add the onion and leeks to the pan and cook for about 5 minutes until soft.
Add the garlic and mushrooms and cook for a further 2-3 minutes, until the mushrooms are soft.
Add the turkey, thyme and cornflour and stir until well mixed. Add the cream and mix well.
Add the stock, mix well and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the sauce has thickened.
Pour the filling into a large baking dish and set aside to cool.
Heat the oven to 200°C (180° fan) 400°F gas 6.
Brush the edges of the baking dish with a little egg.
Brush 1 sheet of filo pastry with melted butter. Place another sheet on top and brush again with butter. Repeat with the remaining sheets but do not brush the last sheet with butter.
Carefully place the layered filo pastry on top of the filling in the baking dish. Gently press the filo into the sides. Crumple the top of the pastry and brush the top with egg.
Bake for 20-30 minutes until the pastry is golden brown and crisp.