Amarantpaj

Amaranth is a fantastic gluten-free flour that holds together well and has a mild, nutty flavour. Here we've made a really tasty red onion pie with a pastry case made from amaranth. Of course, you can use the basic pastry recipe for other hearty pies too.

Pastry 

• 200 g (2 ½ dl) da Carla organic Amarantmjöl
• 1 egg yolk
• 1 msk FiberHusk or Psyllium
• 75 g butter

Filling 

• 700 g red onion
• 1 msk oil
• 1 ½ tsk salt
• ½ msk vinegar
• 2 dl pitted good-quality green olives
• 1 dl walnuts
• ½ krm freshly ground black pepper
• 2 msk fresh chopped thyme

Egg custard 

• 1 egg white and 2 eggs
• ⅔ dl milk
• ½ tsk salt
• ½ krm pepper
• 50 g cheese

Here's how

• Heat the oven to 175 °C.
• Mix all the ingredients for the pastry and flatten the dough into a slab about 2 cm thick. Wrap the dough in plastic and let it rest in the fridge for about 15 minutes.
• Line a deep pie dish that holds at least 2 litres with the pastry. Prick the base with a fork and pre-bake the pastry case in the middle of the oven for 10 minutes.
• Take out the pastry case and raise the temperature to 225 °C.
• Peel the red onion and shred it – it's easiest to shred the onion in a food processor.
• Heat the oil in a roomy pot and add the onion and salt. Let the onion sweat while stirring, without browning, until completely soft, about 10–15 minutes. Add the vinegar, olives and walnuts, season with thyme and black pepper and let everything heat through. Place the onion filling in the pastry case.
• Mix the eggs, milk, salt and pepper for the custard and pour over the onion mixture in the pie.
• Grate the cheese and sprinkle it over the pie.
• Bake the pie in the middle of the oven for about 30 minutes until it has a nice colour.