IN SEASON


I’m gluten and wheat free...


Free Flour


CHICKEN PIE Severs 4-6 500g gluten-free pastry


FOR THE FILLING 1 whole roasted chicken 1 tbsp coconut oil 2 large leeks, thinly sliced 1 large onion, chopped 2 garlic cloves, crushed 1 tbsp dried tarragon


125g mushrooms, finely chopped (optional) 1 egg yolk, lightly beaten


FOR THE SAUCE 40g gluten-free plain flour 40g coconut oil 500ml milk 1 tbsp Dijon mustard Salt Ground black pepper


Gluten -


1 Preheat the oven to 170C/gas 3. Remove the chicken skin, strip the meat from the bones and put into a bowl.


2 Heat the coconut oil in a frying pan and sauté the leeks, onion, garlic, tarragon and mushrooms, if using, until soft. Mix this into the chicken.


3 To make the sauce, put the flour, coconut oil and milk in a saucepan. Stir with a balloon whisk over a medium heat, to avoid any lumps, until thickened, then stir in the mustard and remove from the heat.


4 Stir the sauce into the chicken mixture and add salt and pepper to taste.


5 Roll out half the pastry on a sheet of cling film to a round big enough to fit into a 24cm/9in diameter pie dish.


6 Carefully turn over the cling film (so the cling film is on top) and push the pastry gently into the pie dish. Fill with the chicken mixture.


7 Lightly moisten the edges of the pastry and roll out the remaining pastry, using the same technique. Place over the pie and press the edges together using a fork, to seal, trimming off any excess pastry.


8 If you like, make a leaf pattern with any leftover pastry and brush over with egg yolk.


9 Bake in the oven for 50–60 mins, until the pastry is nicely coloured.


Coconut Oil: Recipes for Real Life by Lucy Bee, published by Quadrille Publishing Ltd.


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