Sunday, 13 January 2013
Gluten free aduki and parsnip pie
It's time to clean my fridge and freezer so instead of going grocery shopping I am using up tag ends of foods. Today I found three slightly tired parsnips and a tub of aduki beans. I had soaked and cooked a whole bag of beans a while ago and frozen them in tubs. With a beautiful crisp and chilly day outside I thought a pie would be nice . I used garlic, ginger and chilli in the vegetable mixture but also put half a teaspoon of madras curry paste in the pastry to give it a bit of zip.
These amounts serve three. I made double the pastry needed and rolled and froze one portion (oh no, the freezer filling up again!). You could make a double pastry pie rather than just a topping or halve the ingredients.
I served this with steamed savoy cabbage and pineapple cooked with cumin, chilli and soy. Pineapple is another thing I usually have in my freezer. When I buy a fresh pineapple I can't eat the whole thing in one go so freeze it in tubs. In this dish it added a sweet/sour note which worked well with the spicy earthy flavour of the beans. Pineapple can be chopped with a large knife while it is still frozen.
3 parsnips, peeled and chopped
1 cup cooked aduki beans (1.5 cups/one can)
1 tbsp chopped ginger
3 garlic cloves
1/2 tsp garam masala
2 tsp oil
1 tsp madras curry paste is wanted
1/4 tsp chilli
Fry parsnip and spices briefly then add water to cover and cook until beginning to soften. Add beans and continue to cook, stirring regularly. Once the beans are in the pot there is an increased tendency to catch and burn so I don't put them in at the beginning. When cooked use a slotted spoon to fill your pie dish. Keep the cooking liquor to make a gravy if you want. I left some of the vegetables in the give a thick sauce and added a dash of soy to lift the flavour a little. Leave to cool while you make the pastry.
Pastry (use half quantities if you just want single layer of pastry on top and no leftovers)
100g flour (40% urid, 40% tapioca, 20% cornmeal)
approx 1-2 tbsp of cold water
1/2 tsp curry paste
Rub butter into flour. Rub in the curry paste (or stir in curry powder if you prefer)
Add water and mix until you get a soft dough. Don't leave it too dry or it will crack when you roll it. Form a ball and leave the pastry to rest at room temperature for the flours to absorb the water. If you put it in the fridge it will be too hard to roll.
Roll pastry, cut around pie dish shape (I have two the same which makes this easy) and place on top of the bean mixture. Bake for 30 minutes at 180C until crisp and just browning around the edges.
Cabbage side dish
Shred savoy cabbage and cook in very little water with the lid on. Add 1/4 tsp cumin seed, dash of soy (make sure gf), pinch chilli and some pineapple if wanted to the pan at the start of the cooking so that the flavour permeates the cabbage.
Make a gravy with the cooking liquor by mashing a few of the vegetables into the stock and adjust seasoning if wanted.