Suma member Richard has created this recipe to celebrate Suma’s Jackfruit whilst also championing the tastiness of gluten-free recipes. As with any curry, the flavours develop overnight. You could make this the day before and reheat it. Use this gluten-free pastry recipe to make quiches or tarts and experiment with different pie fillings.
A 12” pie pan serves 6.
For the filling
- 2 tbsp coconut oil (GT350)
- 2 medium onions, diced
- 3 cloves garlic, grated
- 2″ piece ginger, grated
- 1 red pepper, diced
- 1 cup frozen peas
- 3 tbsp tomato pureee (LJ088)
- 1 400ml tin coconut milk (LJ350)
- 1 tin organic jackfruit, drained and diced (KJ700)
- 2 tsp cornflour (LJ019)
- 2 tsp cumin seed (HE175)
- 2 tsp coriander seed (HE174)
- 1 tsp black peppercorns (HE154)
- 1 tsp brown mustard seed (HE018)
- 1 tbsp garam masala (HE180)
- 1 tsp madras curry powder (HE334)
- 1 tsp turmeric powder (HE161)
- 1 tbsp curry leaves (HE333)
For the pastry
- In a small pan on a medium heat, toast the whole spices until they begin to pop. Add in the rest of the spice mix ingredients and stir frequently to warm through the spices. Pound and grind in a pestle and mortar until fine.
- Heat the coconut oil in a saucepan and fry the onions over a medium heat stirring occasionally until they become translucent. Add the ginger and garlic and cook for a further 2 minutes, stirring frequently.
- Add in the spice mix, coat the ‘holy trinity’ garlic, onion and ginger mix and add the tomato purée. Let the purée caramelise slightly. Keep stirring. Add the jackfruit and combine, followed by the tin of coconut milk so it covers the surface. Keep topping up with water and simmer for 30 minutes until the jackfruit falls into strands. This is a great time to make the pastry.
- Make the pastry. In a food processer, pulse the flours, fat of your choice and the salt till it resembles fine breadcrumbs. You can do this by hand if you prefer. Add the mashed potato, bring the mixture together with your fingers and begin gently kneading to achieve a smooth ball of pastry. Cover with cling film and refrigerate for at least 30 mins.
- Back to the filling. Combine the cornflour with 2-3 tsp of cold water and add to the pan. Keep simmering and stirring and it will start to thicken. Taste to check the flour is cooked and season with salt to taste. Add in the peas and leave to cool.
- Grease and flour the tin. Flour the bench and take 2/3rds of the ball and pat down and turn to produce a ‘thick coin’. Flour the pin and pastry/bench if necessary and start rolling. Roll once, turn 90 degrees, roll again, and repeat until you’ve got a round piece 2-3mm thick. Keep adding a little flour if it’s sticking. If you prefer, you can roll the pastry out between two sheets of cling film or greaseproof paper. Don’t worry if the edges begin to crack, gently coax them together. Transfer the flattened circle to the tin and gently press the edges into the sides of the tin using a small lump of pastry. Guide it up to the top of the tin and run a knife round the edge of the tin to neaten off the edge, leaving enough of a lip to attach the lid to. Roll out more pastry for the lid. Refrigerate till needed.
- Fill the pie tin with the filling and smooth it out. Take the lid, place it over the top and crimp the edges with your thumb and forefinger to seal. Make some slits in the top to allow air to escape during cooking and brush with a little melted coconut oil for a shiny glaze.
- Bake in the oven at 180c for 35-40 minutes or until golden brown.
Ex-professional cook, baker and pie lover, Richard trained in cooking through restricted diets and loves to adapt recipes for everyone to eat. Happy baking!