Last week I had a great moment – I bought a chicken, had Sunday roast, a chicken salad for lunch, then I made bone broth and then with the leftover chicken that had fallen off the bone, I made chicken and leek pies! As a former veggie I felt I had done the chicken a service!

I love pastry, and when falling off AIP there is normally some pastry involved, tempting me off the gluten free path. So to discover these cassava flour versions was a God send. I did find I ate most of them freshly hot out of the oven!

So simple to make this dough too and you could fill it with sweet or savoury.

PASTRY:

2 cups of cassava flour

pinch of salt

70g lard – cut into small pieces

6 – 10 tablespoons of ice cold water

Sieve the flour into a blender. Add the salt, then blend briefly to mix together. Add the lard and pulse until the mix becomes like course breadcrumbs. Add water, one tablespoon at a time. You do not want the dough to be too wet. Keep in parchment paper in the fridge until ready to use. When rolling out – roll in between two pieces of parchment paper. This pastry is very short so it’s very fragile, but if it splits it can be patched up easily. I use two different pastry cutters to cut out the pie bottoms and lids. I use a yorkshire pudding tin to bake smaller individual pies.

FILLING:

cooked chicken

leeks x 2

shallots x 2

chicken gravy – 3 tbs

Fry the leeks and shallots until soft. Add the chicken meat and then some gravy – make sure the mix is not too wet.