Double-crust chard pie
This gluten-free pie is made with Swiss chard and hard-boiled eggs, encased in a delicious shortcrust pastry – the perfect comfort meal after a day of walking
Published: February 8, 2021 at 1:57 pm
Ingredients
- 45ml Vegetable oil
- 1 Small red onion, finely chopped
- 2 Garlic cloves, chopped
- 1kg Swiss chard, thickly sliced
- ½tsp Grated nutmeg
- 4 Eggs
- 3 Hard-boiled eggs
- A pinch of salt and black pepper
- 500g Gluten-free self-raising flour blend
- 1tsp Xanthan gum
- 130g Hard baking margarine
- 75ml Water
- 1 Egg yolk, lightly beaten
Method
Step 1
Heat the oil in a large pan or wok over medium heat and fry the onion for 5 minutes, until softened and starting to brown.
Step 2
Stir in the garlic and Swiss chard and cook, stirring occasionally, for 5 minutes until the chard has wilted. Turn up the heat a little and stir until the liquid has evaporated and the mixture is fairly dry.
Step 3
Stir in the nutmeg, salt and pepper to taste, then remove from the heat and leave to cool.
Step 4
To make the pastry, sift the flour, xanthan gum and salt into a mixing bowl, then rub in the margarine using your fingers or two forks. Add the water and draw the pastry together with your fingers. Knead to form a smooth dough and leave to rest in a cool place for 10 minutes.
Step 5
Preheat the oven to 180°C/350°F/Gas 4 and oil a rectangular baking dish or tray measuring about 25 x 15cm/10 x 6in. Divide the dough into two pieces, one larger than the other.
Step 6
On a floured surface, thinly roll out the larger piece of pastry and use it to line the dish or tray, leaving the edges of the pastry hanging over the sides.
Step 7
Beat the 4 eggs lightly together and stir them into the cooled chard filling. Pour the mixture into the pastry-lined tray.
Step 8
Cut the hard-boiled eggs in half and press them into the filling, distributing them evenly. Dampen the edges of the pastry.
Step 9
Roll out the remaining dough and cover the pie, sealing the edges by pressing them together with your fingers. Trim the edges and cut out decorations for the top of the pie from the pastry trimmings, if you wish.
Step 10
Brush the surface of the pie with the egg yolk to glaze and bake for about 45 minutes until the pastry is crisp and golden brown.
Step 11
Remove from the oven and leave to cool for about 5 minutes before serving. This pie is good served warm or at room temperature.
Discover more gluten-free recipes
This recipe is an extract from Gluten-Free Kitchen by Catherine Atkinson (isbn 9780754834816, Lorenz Books, £15.00)
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Louise Hagger
