Right now it’s so cold outside that the pure thought if stepping out the door is scaring me. What is the perfect pastime for this super cold weather? Baking, especially pie baking. This Savory Beetroot Pie comes with a gluten free crust, that’s easy on even the most sensitive tummies and is filled with a layer of creamy potato mash and another layer of super tasty glazed beetroots and then topped off with some pastry snowflakes.
Beetroots are very far up the list of my favorite vegetables. They are super tasty and beautiful and add a pretty special look to every dish. But they are also a health food that shouldn’t be overlooked. Especially now that it is super cold out our bodies crave even more vitamins and antioxidants then usual. Beetroots are full of Vitamin A, C , iron, calcium and of course fibre which is so important for our digestion, especially after the holidays!
Makes 1 large Pie
Ingredients for the crust:
- 1 cup or 155g of rice flour
- 1 cup of 140g buckwheat flour
- 3 tbsp tapioca starch
- 1 tsp salt
- 3/4 cup or 130g coconut oil
- 1/2 cup of ice cold water
Ingredients for the potato layer:
- 450g of potatoes
- 1/2c or 80ml of oat milk
- 3 tbsp of dijon mustard
- 1 tsp of salt
- 1 1/2 tbsp nutritional yeast
Ingredients for the beetroot layer:
- 1 large onion
- 2 stalks of celery
- 1 clove of garlic
- 420g of beetroot
- 1 tbsp of dry thyme
- 1/2 tbsp of sage
- 3 tbsp of vegan red wine
- 3 tbsp of maple sirup
- 1 1/2 cups of vegetable broth
- fresh cracked paper to taste
- Start by making the crust. Place the coconut oil in a small bowl and put into the freezer for about 15-30 minutes until solid.
- In a food processor mix together the buckwheat flour, rice flour, tapioca starch and salt and pulse until well combined. Add about half of the coconut oil into the mix in small pieces and pulse a few times until the coconut oil becomes crumbly. Now add the other half and do the same.
- Next slowly add the water and pulse about 6 times. The dough is ready when it holds together when you press it together with your fingers.
- Now transfer the dough onto a clean surface and start kneading until it comes together. Not that this is a gluten free dough and you can’t really over work it, but make sure it doesn’t get too warm so the coconut oil melts. You should be able to see little flakes of solid coconut oil in the dough. Then wrap it in some foil and place in the fridge for 1 hour to rest.
- Next cut the onion, celery and beetroot and into small pieces and mince the garlic. Heat up a skillet and slightly brown the onion and the celery then add the beetroot and the garlic together with the sage and the thyme.
- Immediately pour over the red wine and maple sirup. Stir well and then add the vegetable broth. Cover with a lid and let everything simmer on medium temperature until the liquid has almost completely evaporated.
- While the beetroots are bubbling, peel and cook the potatoes for about 20 mins. Then add into the food processor together with the remaining ingredients and blend until a smooth cream forms. Now set aside.
- After 1 hour remove the dough from the fridge and let it sit on the counter to soften up for a bit. The take about two 3rds of the tough knead for a bit and roll it out on a floured surface about 5mm thick.
- Preaheat the oven to 175C. Oil and flour a pie pan and then transfer the dough into the pan. Note that because their is no gluten in the dough it won’t hold together as well. Handle with extra care and of necessary divide the rolled out dough into a few pieces and press together inside the pan.
- Now add a piece of parchment paper on top of the crust and fill with some dry beans or rice. Bake in the oven for 20 mins. This process is called blind baking.
- After the blind baking spread out the potato mash on top of the crust and then top of with the beetroot once there is no liquid left in the skillet.
- For the topping I decided to decorate my pie with snowflakes, I rolled out the remaining dough and punched out some snowflakes with cookie cutters I had at home. If you don’t have those you can just simply crumble the remaining dough on top of the beetroots and the put it back in the oven for another 15 minutes.
- Serve immediately!