Pies are a hearty meal that everyone enjoys. However, they can be a little on a heavy side, which might not be what we fancy (especially on a warm day when we crave a lighter dish). This recipe delivers the solution: a vegetable filling with bean flour and a light crust made with white basmati rice are very easy to digest.
Bean Veggie Pie in Rice Crust
Light and Gluten Free
Equipment
- Grain mill is useful but optional
Ingredients
Crust
- 2 ¼ cup fine rice flour - grind 1 1/2 cup white basmati rice into fine flour if you have a grain mill
- 1 tsp mineral salt
- 2 tbsp ghee (or coconut oil in warm weather)
- boiling water
Vegetable Layer
- ½ large courgette - AKA zucchini
- ½ sweet potato
- 2 carrots
- 1 tbsp ghee
- 1 tsp grated fresh ginger
- 1 tbsp ground fennel
- ½ tsp mineral salt
- ½ cup water
- handful chopped coriander leaves - AKA cilantro
Bean or Lentil Layer
- 1 ½ cup puy lentil or adzuki bean flour - Grind 1 cup lentils or adzuki beans in a grain grinder. If you use a food processor, choose lentils as they are easy to mill.
- 1 tbsp ghee
- ½ tsp salt
- boiling water
- pinch hing - optional
Extras
- squeeze of lime juice
- Vietnamese coriander leaves - to decorate
Instructions
Crust
- Combine the flour, salt and ghee using a fork and add enough boiling water to bring it together into dough.
- Cover and let it rest for ten minutes.
- Reserve a third of the dough for pie decorations on top.
- Press the rest of the dough into a glass pie dish greased with ghee. Prick the dough with a fork all over.
- Bake blind for five minutes in a preheated oven at 195° C / 375° F fan oven (add 20 degrees for a conventional oven).
Vegetable Layer
- Chop all the vegetables roughly.
- In a small saucepan, heat the ghee, add the ginger and fry till the aroma comes up. Stir in the fennel and salt. Add the vegetables and water.
- Cook them covered till soft. Blend or mash.
- Stir in the chopped coriander.
- Add a splash of water if the mash appears too dry.
Bean or Lentil Layer
- Toast the flour in a pan on low heat for 3 minutes.
- Combine with the ghee, hing, salt and enough boiling water to form moist dough of mash consistency.
Assembly
- Add the bean / lentil mash to the pie crust, followed by the blended vegetables.
- Decorate with the reserved dough. I formed dough balls and breadsticks shapes and created texture with a teaspoon.
- Bake the pie for 20 minutes. Let it stand for ten more minutes before serving to cool down slightly.
- Serve with a small squeeze of lime juice and coriander leaves.
Notes
