Gluten Free Chicken And Mushroom Pies With Potato Pastry Recipe

by Gluten Free Mummy
(Christchurch)

CHICKEN AND MUSHROOM PIES WITH POTATO PASTRY


POTATO PASTRY :

125g GF Flour Mix (I used SIMPLE Baking mix)
1 Teaspoon GF Baking Powder
50g Butter or Dairy free Spread
½ teaspoon salt
125g cold mashed potatoes

(This recipe can be made in a Food Processor)

Rub butter into flour and salt.
Add Baking Powder and Potato (you may need to add a few drops of water
to blend.

Roll out into pie dish – if pastry is too soft to roll place in fridge for a while.
Place pie dish in fridge while making filling.

Set oven to 180degrees

FILLING :

5-6 Chicken tenderloins finely chopped
1 rasher of bacon finely chopped
Cook in 1 tablespoon of oil then add finely chopped red onion and finely chopped mushroom (1
large) season with Salt and Pepper and add herbs to taste (Oregano, Thyme, Parsley)
lastly add finely chopped silver beet or spinach (about 3 or 4 leaves)
Make a thick white sauce with cornflour and rice milk
Heat through and fill the pie cases

Add lids to pies and cook for 15-30mins (time will depend on size of pies just keep checking until they are slightly golden on top)

• Support the skin, hair and nails.
• May assist in inflammation and joints
• High quality fish oil
• Supports a heart health
• Gluten Free