Welcome to another edition of the Celiac Scientist and today I share my recipe for this delicious and flavour-filled pie. It’s proper comfort food and ideal as Spring here in the UK is starting to feel decidedly Arctic! This recipe is very robust and forgiving so don’t worry too much about the amounts of the ingredients and you can also substitute out anything you don’t like or cram more vegetables in if you wish.
I have recently 'discovered' tapioca starch. A small proportion with the flour binds everything without using xanthan gum. I am still experimenting. Too much tapioca starch makes it unworkable (gloopy). By chance, I have a poached chicken breast, a small amount of chorizo and leeks to use up. Also purple sprouting. Very opportune.
I have recently 'discovered' tapioca starch. A small proportion with the flour binds everything without using xanthan gum. I am still experimenting. Too much tapioca starch makes it unworkable (gloopy). By chance, I have a poached chicken breast, a small amount of chorizo and leeks to use up. Also purple sprouting. Very opportune.
I love this type of pie!! I don't think I can get the stockpot jellies here - would unflavored gelatin be a good substitute?