Gluten Free Game Pie Recipes
GLUTEN-FREE GAME PIE
To use up the very dry game from making game broth I made up this pie. It turned out astonishingly tasty. Cooking time is only approximately because after reducing the oven from 400 to 350 degrees I mostly watched the pie and not the clock... The pie should be perfect when the top is light brown and slightly crispy. For the meat I used rabbit and pheasant, but I guess you can use any kind of game or even shredded cooked chicken. For the cream cheese I used goat cream cheese, but you can use any kind of cream cheese.
Provided by Mia in Germany
Categories Savory Pies
Time 1h5m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 23
Steps:
- Crust:.
- Combine dry ingredients.
- Cut cold margarine into dry ingredients, then work into coarse crumbles.
- Add egg yolk, then 1 tablespoon ice water and assemble crumbles into soft dough, add one more tablespoon water if needed.
- Press dough into 9 inch pie pan and refridgerate.
- Preheat oven to 400 degrees F or 200 degrees Celsius.
- Filling:.
- Whip together 2 eggs, 1 egg white, cream cheese, herbs, sage, salt, grated lemon peel, garlic powder and arrowroot starch.
- Spread shredded game into pie crust.
- Pour egg mixture over meat into pie crust.
- Top with flakes of butter, ghee or margarine.
- Place pie pan on middle rack in the oven, bake at 400 degrees ca. 20 minutes.
- After 20 minutes, reduce heat to 350 degrees and bake 20-30 more minutes.
- The pie is ready as soon as the top is liht brown and crisp to the touch.
- Serve hot with tomato salad.
Nutrition Facts : Calories 258.7, Fat 20.1, SaturatedFat 6.2, Cholesterol 167.4, Sodium 805.9, Carbohydrate 13.8, Fiber 2.9, Sugar 0.4, Protein 7.9
GLUTEN FREE VEGETABLE PIE
This pie has a gluten free crust and is perfect for vegetarians. It is from Super Foods Ideas March 2002. The crust can be used as a base to other pies, quiches, and frittatas. I used zucchini, pumpkin, broccoli, capsicum for the vegetables in this dish.
Provided by mum to liam
Categories Savory Pies
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place rice and hot water in microwave and oven proof pie plate. Microwave on HIGH (100%) power for 15 minutes, stirring occasionally. Stand for 5 minutes.
- Use a fork to blend one egg, parsley, pepper into the rice. Press mixture against the sides of the pie plate.
- Arrange vegetables in the rice case. Cover with plastic wrap and microwave on HIGH (100%) power for 5 minutes or until vegetables are tender.
- Whisk remaining eggs into flour, one at a time until smooth. Add milk and seasonings. Pour mixture into rice crust and sprinkle with cheese.
- Bake pie in a moderate oven (180°C) for 45 minutes until set. Serve warm or cool.
Nutrition Facts : Calories 230.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 159.8, Sodium 91.5, Carbohydrate 36.8, Fiber 0.7, Sugar 0.3, Protein 9.9
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