Suits: GF, DF, Nightshade free, Vegetarian, Contains Eggs*.
Pastry Ingredients:
- 270 ml Olive oil
- 180 gm Eggs (= 3 large eggs)
- 135 ml Cold water
- 640 gm Buckwheat flour
- 115 gm Tapioca flour
- 7 gm Psyllium husk
- 15 gm Salt
Filling Ingredients:
- 30 ml Olive Oil (for frying + 25ml for filling)
- 2 large Eggs (+1 extra for Egg wash)
- 250 gm Brown jasmine rice
- 250 gm Sweet potato greens (or any cooking greens)
- 75 gm Dried figs
- 25 gm Sunflower seeds
- 10 gm Nutritional Yeast
- 2 gm Rosemary (if fresh, a 15cm sprig)
- 2 gm Oregano (if fresh, a 1/3 bunch)
- 2 gm Thyme (if fresh, a 1/3 bunch)
- Pinch Cinnamon
- Pinch Pepper
- Pinch Salt
Method - Pastry:
- Preheat oven to 180 °c
- Sift all dry ingredients together in bowl
- In a separate bowl whisk eggs
- Mix olive oil in with dry ingredients
- Mix eggs into dry mixture and olive oil
- Mix in the cold water and work with hands until fully incorporated and smooth
- Rest for 20 minutes
- Roll onto a floured surface to make 2 large sheets at least 25cm wide (one to line flan tin and one for top)
- Line flan tin with the first pastry sheet leaving at least 1 cm hanging over edges
- Put the second sheet in the fridge to rest
Method - Filling:
- Cook jasmine rice in 450 gms water for 25-30 minutes until slightly overcooked and a bit sticky, then slightly cool the rice
- Coarsely chop sweet potato greens
- Fry greens in olive oil until wilted about 3-4 minutes, let cool
- Chop herbs coarsely
- Whisk 2 eggs
- Add salt, pepper and cinnamon into eggs & mix
- Add remaining ingredients and mix until well combined
- Put filling into lined pastry tin
- Put second pastry sheet on top and cut edges leaving an overhang, crimp edges to seal pie
- Whisk remaining egg and use to brush top of pastry
- Bake 20-30 minutes until cooked, checking midway
- Slice, serve and enjoy
