- mixing bowl
- food processor
- non stick baking paper
- baking tray or pie dish or baking dish (what ever you like really)
- 1 cup of pepitas (whole)
- 1 egg (room temperature)
NOTE: for a bigger batch of gluten-free-pastry (grain-free too!) just multiply it out. Sooooo simple – for example, if you want to double the mix – 2 cups of pepitas + 2 eggs (I reckon you get the drift)
- Preheat your oven to 175C
- You do need a blender of some description here
- Mill the pepitas until they resemble fine bread crumbs (meal)
- Place the meal into a mixing bowl
- Add your egg
- Combine with a fork until it starts to come together into a bit of a lumpy ball
- Using your hands – scoop up all of the mix and push it into a ball with your hands
[quote style=”boxed” float=”left”]extra info, hints & tips[/quote]
- you can use any seed or nut for this dish – just REMEMBER some nuts contain a lot more oil – eg pecans!
- you can add fresh or dried herbs to the mix, anything you like really to make your own savoury chips or dipping biscuits (see Savoury Chips below)
- you can make a full pie with this pastry – an actual lid!
- if you don’t like the greeness of the pastry – use a light coloured nut or seed – easy
- REMEMBER to blind bake it – either use a fork to prick some holes into the base to let the air out or use some pastry weights (this is for pie dishes only)
- If you are going to make a pie or tart – REMEMBER to BAKE THE PASTRY for 5 minutes to “seal” it enough to take the wet ingredients
- a THICKER base is ideal if you are planning a lot of filling
- KEEP THE MOISTURE content low if you can
Sweet Potato Pie
I simply used some left over roasted sweet potato, freshly chopped sage, black pepper and some salt to taste – 3 eggs and some goats fetta – mixed it together like I would for a frittata – poured it into the already baked pastry mold, cooked until the centre was just set – still a slight wobble, removed from oven – gently removed from the baking dish and served with a rocket and pear salad!
Cheese Crisps/Savoury Chips
- To a single mix (before adding the egg) of the ground meal – add a quarter of a cup of finely grated cheese (I prefer Parmesan) and combine well – add the egg – combine as per method above.
- Roll out thinly and bake
- remove from the oven – place on a cooling rack
- break up into lovely crisps
Easy as….. xxx Tania