Gluten Free Curried Veggie Pie

In a mixing bowl, sieve and combine flour, xanthan and 1 teaspoon of sea salt.

In a small saucepan over low heat, melt butter in 150ml water and bring to a boil. Set aside to cool a bit before using.

Pour the melted butter-water into the bowl of dry ingredients and add the egg. Beat all together until well combined and a rough dough begins to come together.

Cover tightly with plastic wrap and set aside to rest for a few minutes.

Preheat the oven to 180 ºC/350 ºF/gas 4.

In a pan, over medium heat, heat oil and add onions, rogan josh paste, cumin seeds, chilli flakes and crushed garlic. Cook for about 10 minutes until golden and fragrant.

Add tomato purée and cook for another 1 minute.

Add the spinach and vegetables stock. Cook for another 5 minutes until sauce has thickened and reduced, then remove from the heat.

Mash cooked vegetables and add to the pan.

Add grated cheese and stir well to mix through.

Transfer mashed vegetable filling to 20cm pie dish and spread out so that it is even.

Roll out the rested dough onto a lightly floured surface about ½ cm thick.

In a small bowl, beat egg and use it to brush around the edges of the pie dish.

Gently place the dough over the mashed veg mix, trimming away excess and pinching edges to seal. Score a cross through the middle or decorate pastry patterns with any leftover dough.

Brush pie with remaining egg wash.

Bake in preheated oven for 30-35 minutes until golden and boiling hot in the middle. You may need to add more egg wash halfway through cooking.

Serve and enjoy steaming hot!