This is a real treat and a meal I’ve enjoyed making as much as eating. It’s tasty and full of protein. It makes it so easy to live as a coeliac when there are so many amazing alternatives and recipes out there to enjoy.
I’m using ready made gluten free pastry. Which is great because I’m also having a busy day. I roll out the gluten free pastry and line a quiche dish and blind bake for 30 mins. Blind baking is a term I picked up from the great British bake off, it basically means the pie crust is ready to add the filling.
Whilst the pie crust is baking it’s time to prepare the filling. Chop an onion, a red chilli and a couple of cloves of garlic and start to cook with a little olive oil. Once the onion is soft and transparent add beans. I’m using borlotti and canelini beans. Continue to fry. Add a tin of chopped tomatoes and continue to sizzle.
When the filling is cooked through add to the pie crust and cook for about 15 minutes.
Hope you love it.
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