Gluten-Free Chestnut, Mushroom and Parsnip Pie Recipe

Ingredients

• 1 tbsp of vegetable oil
• 1 small red onion, finely chopped
• 125g of chestnut mushrooms, roughly chopped
• 25g of butter
• 2 garlic cloves, finely chopped
• 180g of cooked chestnuts
• 100g of mixed nuts, roasted and roughly chopped
• 1 tsp fresh rosemary, chopped or ½ tsp of dried rosemary
• 1 tsp fresh thyme, chopped or ½ tsp of dried thyme
• 200g of parsnip, peeled, boiled and mashed
• 50g of gluten-free oats, flaked quinoa or gluten-free breadcrumbs)
• 100g of mature cheddar, grated
• 1 egg, beaten
• 75g of sun-dried tomatoes, drained then chopped
• salt
• pepper
• 125ml of water
• 55g of unsalted butter, cubed
• 55g of vegetable fat, cubed (Howard uses Trex)
• 1 egg white, lightly beaten (save the yolk for glazing the pie)
• 250g of Freee by Doves Farm Gluten Free White Bread Flour
• 1/2 tsp salt