Wheat-free Sausage and Potato Pie
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
6
- For the pastry
- 1 ¾ cups gluten-free all purpose flour
- ½ tsp salt
- 0.333 cup Lard
- 0.333 cup butter
- 1 tsp white wine vinegar
- ⅝ cup water
- 1 beaten egg (for glazing)
- For the filling
- 21 ozs potatoes (sliced)
- 6 cooked bratwurst sausages (cut into chunks)
- 1 onion (finely chopped)
- 1 Tbsp chopped thyme
- 1 tsp salt
- freshly ground Black pepper
- For the sauce
- ⅝ cup Crème fraiche
- ¼ cup cream (48% fat)
- 1 Tbsp Wholegrain Mustard
- To garnish
- chopped thyme
Preparation steps
1.
For the pastry: put the flour and salt in a mixing bowl and rub in the lard and butter until the mixture resembles breadcrumbs.
2.
Pour the vinegar and water into the flour mixture, mixing well to a dough. Add more water if the mixture is too dry.
3.
Knead the dough until smooth. Wrap in cling film and chill until needed.
4.
For the filling: boil the potatoes in a pan of boiling salted water for 5-8 minutes until cooked but not mushy. Drain immediately and aside
5.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a deep 18-20cm|7-8” round tin.
6.
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.
7.
Layer the sausages, potatoes, onion and thyme in the tin, seasoning each layer with salt and pepper and ending with a layer of potatoes.
8.
For the sauce: whisk together all the ingredients and pour over the top layer of potatoes.
9.
Roll out the remaining pastry, the same size as the top of the tin. Use the pastry trimmings to cut out decorative shapes for the top of the pie.
10.
Beat together the egg yolk and milk and brush a little over the edges of the pastry in the tin.
11.
Place the pastry lid on top, pressing to seal the edges well. attach the pastry shapes with a little beaten egg. Brush the egg wash over the pastry and cut 2 small slits in the top.
12.
Bake for 20 minutes, then reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and cook for a further 40-60 minutes until golden brown.
13.
Garnish with chopped thyme.
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