Aug 28, 2013

Mini Mushroom Pot Pies + Oil-free, Gluten-free Crust.

I looked high and low (and higher and lower) and no luck. ZERO recipes online for an oil-free, gluten-free pie crust. I know, I know. The use of oil, lard, butter, etc. is what makes a crust a crust. It’s what gives it that nice flaky crumble. I just CAN’T. I can’t use that added oil. And I was absolutely determined to make a pie crust that I could actually roll out (not just press in) to use for this recipe.

Well, not too shabby for my first go. This crust works. I admit, it is a little tough to handle. It rolls out nicely but it did break apart when I was pushing it into the little bowls. HOWEVER, it’s really easy to press back together when it does. So for these mini pies it was fine. I’m still experimenting, trust me. In the meantime, I hope you’ll try these. They are absolutely divine in flavor. The buckwheat crust adds a wonderful nuttiness and an earthy rustic look, and the creamy mushroom center with fresh herbs is like heaven. The crust recipe makes 4 small crusts—top and bottom—the size of a ramekin. 
I won’t lie to you, this one takes some time to prepare. But it’s really great for a special occasion or just to spoil yourself. Have fun with it!

Ingredients:

~ for the crust

  • 1½ cups blanched almond flour
  • 1½ cups buckwheat flour
  • ¼ cup raw almond butter
  • 1 TBS flax meal
  • ½ cup water

~ for the mushroom filling

  • ½ pound sliced, baby portabella mushrooms
  • 1 small onion, diced
  • 1 small sweet red pepper, diced
  • ½ cup frozen green peas
  • 1 tsp low sodium soy sauce (optional)
  • 1 TBS Bragg Organic Sprinkle
  • 1 tsp fresh chopped oregano
  • 1 tsp fresh chopped thyme
  • 1 cup raw cashews
  • 1 cup water
Directions:

  1. First, make the filling by water sautéeing the onion until soft. Add water as needed to prevent sticking. Then add the mushrooms, peppers, spices and tamari (if using) and sauté until the mushrooms all of their water has evaporated from the mushrooms.
  2. Take the veggies off of the heat.
  3. Place the cashews and the water in a high-powered blender and blend until smooth. Add to the veggies and stir to combine. Set aside.
  4. Place all of the crust ingredients, except the water, into a food processor.
  5. Process and slowly pour the water in with the machine running until until the mixture becomes slightly stiff. It should stay together when you press it between your fingers. Mine took the entire ½ cup of water. 
  6. Turn out into a mixing bowl.
  7. Using your hands, form balls about 2½ inches in diameter.
  8. Lay each ball out onto a sheet of plastic wrap and roll out with a rolling pin into a circle about 6 inches wide. Use some extra buckwheat flour if needed to prevent sticking.
  9. Gently separate the dough from the plastic and place it into the ramekin. It WILL tear. That’s okay. just press it down to seal any tears until it covers the entire bottom of the bowl and up above the side lip a bit. Don’t worry if it looks messy. You’re going to cover it and fix the edges later. And we’re going rustic, remember?
  10. When all four bowls are lined with the dough, add the filling, dividing it evenly between the bowls.
  11. Divide the remaining pie dough into four equal portions and roll each one out to a thickness the same as the dough in the ramekins. Using a circular tool, such as a wide-mouth mason jar lid, cut a circular portion out of each and place on top of the ramekins.
  12. Use your fingers and a fork if needed to seal the sides of the pie dough into the top portions.
  13. Bake at 350° F for 30 minutes.
  14. Garnish with a few fresh thyme leaves.
My son said it looked like the thyme leaves were growing out of the crust– haha… 
and those leaves are from my herb garden 🙂
Makes 4 mini pies. Enjoy!
Healthy trails,

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