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Ingredients
- Olive oil short crust
- 150g wholemeal spelt flour
- 1 tsp baking powder
- pinch sea salt
- 2 tbsp olive oil
- 60ml water
- Pie filling
- 2 leeks, sliced
- 400g skinless chicken breast, sliced
- 1 tsp thyme leaves
- 250g button mushrooms, sliced
- 250ml low-salt chicken stock
- 60ml evaporated skim milk or light coconut milk
- 100g baby spinach leaves
- 2 tbsp parsley, chopped
- 1 tsp arrowroot to thicken
Method
Olive oil short crust: Combine flour, baking powder and salt. Add olive oil and water all at once and lightly mix into a soft dough. Place onto a floured surface and knead lightly. Roll out and use as required.
Pie filling: Saute leek for three minutes. Add chicken, thyme and mushrooms, then stock and skim or coconut milk. Simmer for 10 minutes. Fold in spinach and parsley, season with white pepper. Thicken if necessary with arrowroot.
Spoon into individual pie dishes and cover with olive oil short-crust pastry. Bake for 25 minutes and serve hot.
Nutritional information
Protein, 30 grams; fat, 15 grams; carbs, 27 grams; kilojoules, 1570. Wheat free, low GI, high protein.
