Gluten Free Savory Raised Pie

Dinner, French, Irish and British

 

Gluten Free Savory Raised Pie
This is an updated version of a classic. It involves a simple hot water pastry, and a great filling to make a memorable entree. Yes, the recipe is long. But it's deceptively straight-forward to prepare. And you can make it with any meat (or plant-based!) filling that you'd like. It's great for holidays or anytime, and will get a "Wow!" everytime. And yes, it's gluten free!
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Course: Dinner
Cuisine: French, Irish & UK
Keyword: Gluten-Free, Holiday
Servings: 6
Calories: 634kcal
Author: Inspired by Nadiya Hussain

Ingredients

  • The Dough
  • 17 ounces gluten free one-to-one baking flour
  • ½ teaspoon xanthan gum (if there is none in the flour mix)
  • ½ teaspoon salt
  • 2 eggs (divided)
  • 4 ounces butter (one stick)
  • 1 cup water
  • The Filling
  • 1 tablespoon olive oil
  • 1 onion (peeled and diced)
  • 1 carrot (peeled and diced)
  • 1 celery stalk (diced)
  • 1 tablespoon Bell's Seasoning (or other poultry seasoning)
  • ½ teaspoon smoked paprika (or Aleppo pepper)
  • 2 tablespoons tomato paste
  • 1 pound ground turkey
  • 1 pound potatoes (3 medium-sized. Peeled and cut into ½-inch pieces)
  • ¾ cup chicken stock (or water)
  • 1 cup peas (if using frozen you don’t have to thaw first)
  • ½ cup corn (if using frozen you don’t have to thaw first)
  • 2 tablespoons corn starch (whisked into ¼ cup cold water)
  • salt
  • pepper

Instructions

  • To Make the Dough
    In a large bowl, whisk together the flour, xanthan gum (if using), and salt. Make a well in the middle of the flour mixture. Beat one egg, and place this into the flour well. Set this aside
  • Place the butter and water in a small saucepan, and place it on a medium heat. You don’t have to bring this to a boil, but heat it enough to melt the butter. Stir occasionally to speed up the melting
  • When the butter’s melted, pour the mixture into the flour, and stir with a spatula or wooden spoon. You’ll have a semi-sticky dough. If you roll it in your hands, you’ll find a thin sheen of butter on your hands. Wrap the dough ball in plastic wrap, and refrigerate for one hour
  • Preheat the oven to 400°. Spray or butter a 9” springform pan, and set this aside
  • To Make the Filling
    While the dough is cooling, place a large skillet over a medium heat. When it’s heated, add the olive oil, and swirl it around the pan. Add the onion, carrot and celery. Sprinkle with salt and pepper, and cook for 5 minutes, until it starts to cook through
  • Stir in the Bell’s seasoning, smoked paprika, and tomato paste
  • Increase the heat to medium high, and add the round turkey. Cook until is almost fully cooked (a bit of pink meat is okay). Mix in the potatoes
  • Add ¼ cup of the stock (or water), and bring to a simmer. Lower the heat to low, and cover. Simmer for 10 minutes, or until the potatoes are mostly cooked through
  • Adjust the flavor to your liking with salt, pepper, Bell’s Seasoning, and/or smoked paprika
  • Whisk together the cornstarch and water, and add this to the skillet. Increase the heat to medium high, and bring to a simmer. The cornstarch mixture will thicken. Mix in the peas and corn, and remove from heat
  • If the mixture seems too dry, add enough of the remaining stock to moisten it without making it soupy. Pour the mixture onto a sheet pan with sides, and cool to room temperature
  • The Dough and More
    While the meat mixture is cooling, remove the dough from the fridge. Cut off approximately 1/3 of the dough ball, wrap this in plastic wrap. and set it aside
  • Roll the remaining dough into a 13-inch circle, approximately about ⅛-inch thick), between two large pieces of waxed or parchment paper. Remove one piece of wrap or paper and flip the pastry into the prepared springform pan, centering it and using your hands to gently press it into the bottom and against the sides. The dough will stretch easily. If it tears, it’s pliable enough to patch any holes or gaps.  Fold any excess dough over the side of the pan
  • Add the cooled filling to the pan, and use the back of a spoon to press it in, and level the surface. Leave a ½-inch rim of dough above the filling. Trim off any excess dough to accomplish this
  • Roll the reserved dough into a 9-inch circle (about ⅛-inch thick) the same way as the other dough. Gently flip this over, into the center of the pan. The edge of the top crust will overlap the edge of the bottom crust. Pinch these two edges together gently against the side of the pan. Using a knife, trim the top of the combined edges to create an even border around the pan, then use your fingers to crimp that bit of dough back down into the pie, sealing the edges
  • Cut a hole in the center of the pie, or make three parallel slices, approximately 5-inches long, on the top. This is to allow air to escape. brush the top with the remaining beaten egg, and bake until the top is deep golden brown and firm, 1 hour to 1 hour 15 minutes, rotating the pan halfway through
  • Let it cool in the pan on a rack for at approximately 15-20 minutes before unmolding and serving
Nutrition Facts
Gluten Free Savory Raised Pie
Serving Size
 
6 g
Amount per Serving
Calories
634
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
138
mg
46
%
Sodium
 
485
mg
21
%
Potassium
 
841
mg
24
%
Carbohydrates
 
80
g
27
%
Fiber
 
13
g
54
%
Sugar
 
8
g
9
%
Protein
 
32
g
64
%
Vitamin A
 
3005
IU
60
%
Vitamin C
 
29
mg
35
%
Calcium
 
130
mg
13
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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