Creamy Tarragon and Mushroom Pie
- RECIPE MAKES: 2 portions
- COOK TIME: 1hr 10mins
Preheat oven to 190°C/fan 170°C/gas mark 5
Rub the Fate Low Protein All-Purpose Mix and the margarine together in a mixing bowl until it resembles coarse breadcrumbs.
Add the water and combine to a dough.
Leave to rest for 10 minutes.
Dust a clean work surface with Fate Low Protein All-Purpose Mix and knead the pastry for a minute on the work surface until smooth.
Roll the pastry between two pieces of grease proof paper with a rolling to a 20 x 15cm rectangle and set aside.
Add the oil, red pepper, green pepper, aubergine, mushrooms, onion, garlic, tarragon, rosemary and mixed Italian herbs into a pan over a high heat and fry for 10 minutes.
Add the Fate Low Protein All-Purpose Mix and stir to combine.
Add the ProZero and mix thoroughly.
Bring to the boil and take off the heat. Allow to cool.
Add to the pie dish and top with the pastry. Cut off the excess on the sides and crimp to seal to the dish. Prick a few holes in the top and bake for 25 minutes.
Serving Suggestion:
Serve with vegetables for a hearty meal.
ProZero and Fate Low Protein All-Purpose Mix are foods for special medical purposes and must be used under medical supervision.
- For pastry:
- 125g Fate Low Protein All-Purpose Mix , plus extra to dust
- 60g Soft margarine
- 30ml Water
- For filling:
- 2 tbsp Oil
- ½ Red pepper, chopped into 2 cm chunks
- ½ Green pepper, chopped into 2 cm chunks
- ½ Aubergine, chopped into 2 cm chunks
- 8 Mushrooms, quartered
- 1 Onion, chopped into 2 cm chunks
- 2 Garlic cloves, crushed
- 5g Tarragon
- 5g Rosemary
- 1 tsp Mixed Italian Herbs
- 1 tbsp Fate Low Protein All-Purpose Mix
- 200ml ProZero
