Amaranth Pie

Amaranth is a fantastic gluten-free flour that binds well and has a mild, nutty flavour. Here we've made a truly delicious red onion pie with an amaranth pastry shell. You can of course use the basic pastry recipe for other savoury pies too.

Pastry 

• 200 g (2 ½ dl) da Carla organic Amaranth Flour
• 1 egg yolk
• 1 tbsp FiberHusk or Psyllium
• 75 g butter

Filling 

• 700 kg red onions
• 1 tbsp oil
• 1 ½ tsp salt
• ½ tbsp vinegar
• 2 dl good-quality pitted green olives
• 1 dl walnuts
• a pinch of freshly ground black pepper
• 2 tbsp chopped fresh thyme

Egg mixture 

• 1 egg white and 2 eggs
• ⅔ dl milk
• ½ tsp salt
• a pinch of pepper
• 50 g cheese

Method

• Preheat the oven to 175 °C.
• Mix all the pastry ingredients together and flatten the dough into a disc about 2 cm thick. Wrap the dough in cling film 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 blind-bake the pastry shell in the middle of the oven for 10 minutes.
• Remove the pastry shell and increase the heat to 225 °C.
• Peel the red onions and slice them into strips — easiest done in a food processor.
• Heat the oil in a roomy pot and add the onions and salt. Let the onions sweat, stirring, without taking on colour, until completely soft, about 10 -15 minutes. Add the vinegar, olives and walnuts, season with thyme and black pepper and let everything heat through. Spoon the onion filling into the pastry shell.
• Whisk together the eggs, milk, salt and pepper for the egg mixture and pour it over the onion filling 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 taken on a nice colour.