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Ingredients
Pastry
- 1 cup gluten-free plain (all purpose) flour
- 1/2 cup Besan (chick pea flour)
- 120 g ghee
- 1 egg yolk
- 3 tsp cold water
Filling
- 8 eggs
- 1 Tbsp water
- 2 green onions (eschallots, shallots) sliced
- 2 410g tins tinned salmon (or tuna) drained
- 2 tsp fresh Dill chopped
Ingredients
Pastry
Filling
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Instructions
Filling
- Whisk together the eggs and water.
- Add shallots, salmon and dill and stir well to combine.
Pastry
- Process flour, besan & ghee for 30 seconds. Add remaining ingredients and process in pulses until it starts to come together.
- Turn out onto the bench and gently bring it together with your hands into a ball.
- Wrap in plastic-wrap and refrigerate for 20 minutes.
- Roll pastry out between 2 layers of baking paper and gently lift it into a greased pie dish.
- Press into the pie dish and cut off the excess. Prick all over with a fork.
- Bake at 200oC for 15 minutes.
- Remove from the oven and pour in the filling.
- Bake at 180oC for 25 minutes or until just set.
Recipe Notes
Other yummy fillings include spinach, smoked salmon, sun-dried tomatoes or even just caramelized onions and garlic!