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Mum’s “Cheese” and Spinach Pie (GF, DF)


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Ingredients

6 portion(s)

Pie Filling

  • 2 bunch silverbeet, (Or a really large bunch)
  • 1 onion, Peeled and cut in half
  • 350 g cauliflower florets
  • 6 eggs
  • 1/4 tsp Nutmeg
  • 1 tsp sea salt
  • 1 portion cashew cheese, (See below)
  • 30 g olive oil
  • to taste black pepper, freshly ground

Cashew cheese

  • 200 g cashew nuts, (Soaked and drained)
  • 50 g freshly squeezed lemon juice
  • 1 teaspoon Nutritional Yeast Flakes
  • 50 g filtered water

Pastry / dough

  • 1/2 portion Basic grain free dough, From the life changing food cookbook by Fouad Kassab (See tips)
  • 1 egg, Beaten, for glazing
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Recipe's preparation

    Pie Filling
  1. Add cauliflower florets (Approx 350g) to mixing bowl and chop 5 seconds speed 4 to make a 'rice'. Transfer into the varoma dish.

    Remove stems of silverbeet. Rinse leaves and place into varoma dish with the cauliflower.

    Fill mixing bowl with 400g water and steam, varoma temp spd 1 for 10 mins or until the silverbeet is lightly wilted. Set varoma aside to cool and pour out water from bowl. (Can be used for something else like stock or a sauce.)

    Pre-heat oven to 180 C.
  2. Place all cashew cream ingredients into mixing bowl. Blend 20 seconds speed 6. Scrape down sides of bowl. Repeat a few times till desired consistency is reached. (It doesn't matter if it's a little bit coarse.)
    Set aside in a separate bowl, scraping as much as you can out with the spatula.

    No need to wash mixing bowl.

    Place onion into bowl. Chop 5 seconds, speed 5. Add olive oil and saute 3 mins/ Varoma temp/ Spd 1.
  3. Squeeze out any excess liquid from cauliflower and silverbeet and add to mixing bowl.
    Add cashew cheese, eggs, nutmeg and salt and pepper. Mix on spd 6 for 5 seconds.
  4. Grease Pie dish. Roll out 1/2 of the grain free dough between two sheets of baking paper. Make it big enough to cover entire pie dish and overlap the edges.

    Add the pie filling from the mixing bowl.

    Roll out the remaining dough big enough to just cover the top of the pie dish. Press around the edges with a fork to seal the 2 pieces together. Trim edges and poke a few holes in the top with the fork to help release steam. Brush the top with a beaten egg (this will help brown the pastry).

    Place in the oven and bake for approx 45 minutes 180 degrees or until the pastry is lightly browned.
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Accessories you need

  • Varoma
    Varoma
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  • Spatula TM31
    Spatula TM31
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Tip

You can use any pastry with the filling, but if you are wanting paleo or gluten free, you cannot go past the 'basic grain free dough' from the life changing food cookbook. You can get the cookbook in an app form if you can't afford the book. Well worth the investment simply for this dough recipe alone.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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