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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
TO ORDER AT AMAZON.CO.UK CLICK HERE

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Gluten Free Latticed Onion Pie

Dairy, Vegetarian Serves 8

250g (8oz) red onions
250g (8oz) white onions
250g (8oz) leeks
30g (1oz) butter
2tps sunflower oil
3 large eggs
300ml (10fl oz) cream or milk and cream mixed
60g (2oz) gruyere (or edam or any cheese that goes stringy on melting if all else fails)
Seasoning
½tsp nutmeg

Gluten free cheese pastry
Pastry
:
200g (8 oz) Rice or G/F Flour
75g (3 oz) soft margarine or butter
25g (1 oz) Parmesan cheese
(more if you like a definite bite adjusting water)
Pinch of salt
Enough water to make a dough approx 1 cup

Mix fat and flour with cheese until resembles breadcrumbs, add salt. Now add enough water to make dough. Refrigerate for at least an hour to let it rest. Now remove from fridge

Finely slice the onions and leeks and fry off in the oil and butter till aromatic - set to one side to cool.

Grease and lightly flour your flan dish - this helps crisp the pastry and stop it sticking making it easier to slice the pie

Roll out 80 per cent of the pastry between cling film (saran wrap)and line a large flan dish. Prick the base and blind bake for 10 minutes or zap in a microwave for 3 minutes

Remove from the oven and add the onions and leeks.

Whisk the cream (milk and cream) with the eggs and some seasoning and nutmeg. Pour over the onions mixture

Roll out the rest of the pastry and cut into strips lattice over the onions.

Bake in oven at 170ºC Fan, 190ºC, 375ºF, Gas Mark 5, Moderately hot till set and golden about for 40 minutes

Serve with a crisp mixed salad or some wilted spinach and roast a few peppers whilst you are cooking the pie - they look really colourful served on the side