60g Nuttelex olive oil spread, plus extra for greasing (or butter)
75g rice flour
75g potato flour
75g instant polenta
2-3 tabs iced water
1 egg, whisked
Filling:
1/2 tab oil
1 clove garlic, chopped
1 zucchini, chopped
1 carrot, chopped
1 potato, peeled & chopped
1/2 sweet potato, peeled & chopped
2 heads broccoli, chopped
1 tab gluten free cornflour
1/2 cube Massel vegetable stock, dissolved in 1 cup boiling water
1/4 cup chopped flat leaf parsley
Preheat oven to 180'c. grease a 25x15cm x 4-5cm deep dish
sift flours and polenta together into chilled bowl. add nuttelex and rub in until looking like breadcrumbs. add water and mix until formed into a bowl. add extra 1 tab water if needed
knead for 3 mins until smooth then roll out between sheets of baking paper until large enough to cover top of dish
fry oil and garlic, add vegies and fry 3 mins.
combine cornflour with 1/2 cup water & mix til smooth. add stock, and parsley and add to sauce. simmer 4 mins until thickened. pour into dish
cover filling with pastry. brush with egg and bake 35-40 mins. rest 5 mins before serving.
Originally from Australian Healthy Food Guide, Nov 09
posted by Karen on http://brazen20au.blogspot.com/
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