Gluten free chicken and pear pie

Gluten free chicken and pear pie

4.3 20 ratings

Prep. 25 min

Total 2 h 40 min

8 portions

Ingredients

Gluten free pastry

butter chilled, plus extra for greasing
160 g
rice flour
140 g
arrowroot flour
70 g
cornflour plus extra for dusting
90 g
sea salt
¼ tsp
xanthan gum
2 tsp
egg
1
apple cider vinegar
1 tsp
water chilled
40 g

Chicken and pear filling

garlic cloves
2
leek white part only, cut into pieces
1
butter
50 g
skinless chicken thigh fillet cut into cubes (3 cm)
600 g
fresh thyme leaves only
3 sprigs
ground black pepper
½ tsp
water
50 g
cornflour
2 - 3 tbsp
Vegetable stock paste (see Tips)
1 tbsp
white wine
50 g
pear (approx. 1 pear), peeled, cored and cut into cubes (2 cm)
150 g
pouring (whipping) cream
50 g

Difficulty

medium

Nutrition per 1 portion

Sodium 258.1 mg

Protein 17.1 g

Calories 2039.8 kJ / 485.7 kcal

Fat 28.5 g

Fibre 2.7 g

Saturated Fat 16.9 g

Carbohydrates 38.1 g

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Also featured in

Gluten free baking 11 Recipes
Australia and New Zealand

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