Gluten Free Veggie Pot Pies
Why not try these cute-as-can-be individual veggie pot pies, topped with an Amisa Brown Rice Flour gluten free shortcrust pastry?
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Cooking tools:
- Food processor
- Rolling pin
- Ramekin
- Kitchen scale
- Mixing bowl
- Fork
- Pan
- Stove
- Oven
- Refrigerator
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plastic wrap
Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 4 garlic cloves finely chopped
- 1 large carrot cubed
- 1 celery stalk finely chopped
- 3 tbsp Amisa Organic Chickpea Flour
- 3/4 cup almond milk
- 1 cup vegetable broth
- 1 potato peeled and cubed
- 1 sweet potato peeled and cubed
- 1/2 cup frozen peas
- 1 cup cooked lentils
- 2 tsp mixed herbs
- salt & pepper to taste For the pastry lids:
- 200g Amisa Organic Brown Rice Flour
- ½ tsp Xantham Gum
- pinch of salt
- 100g butter (or vegan butter)
- 6 tbsp cold water
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