Pie number one – Macaroni cheese

When you’re a gluten free vegan, pie, pasta, and cheese sauce are not foods that are usually on the menu. So we thought why not combine them all into one wondrous pie! There’s no denying that this is an indulgent pie, but it’s also absolutely delicious. We didn’t actually have any macaroni, so it’s really a fusilli cheese pie as you will see from the photos…

Makes 6 pies in 10 cm foil cases.

150g gluten free pasta

85g cashew nuts, soaked in water for at least half an hour

90 g butternut squash, cubed

1/2 tsp oil

130ml water

3 tbsp nutritional yeast

1 tsp mustard powder

1 tsp dried marjoram

1/2 tsp celery salt

Salt and pepper

210 g gluten free flour

30 g almond milk powder

120 g vegetable fat

small pinch of salt

55 ml water

Preheat the oven to fan 180 c.

Put the pasta on to cook in boiling water.

Roast the butternut in the oil until soft. I freeze small blanched cubes of butternut squash, and to roast them straight from the freezer takes 15 minutes. Leave the oven on to bake the pies.

Blend the cashews, water, and butternut until smooth.

Add the nutritional yeast, mustard, marjoram and celery salt and blend for another few seconds until combined. Season to taste with salt and pepper, it shouldn’t need much.

When the pasta is done drain it and add back to the pan. Pour in the sauce, and give it all a good mix together.

Mixing the pasta and sauce together.

Mixing the pasta and sauce together

Preheat the oven to fan 180 c, unless you still have it on from roasting the butternut squash.

Make the pastry according to the method here.

Divide the pastry into 6 balls around 5 cm in diameter for the bases, and 6 balls around 4 cm in diameter for the lids.

Flatten each pastry ball a little, and then roll out dusting with flour as you go. The pastry can be rolled out pretty thinly.

Line the foil cases with the larger pastry circles, fill with the pasta mixture, and top with a smaller pastry circle.

Pies ready for their lids

Pies ready for their lids

Press the lid around the edge to seal, and cut a little hole in the top to allow the steam to escape.

Bake for 25 minutes until lovely and golden.

Finished pies, yum!

Finished pies, yum!

The pastry keeps well for a couple of days, and reheats beautifully. However these pies are best eaten the day they are made as otherwise we found that the pasta soaks up the sauce and they can be a little dry.

By A and E.

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