VORTEX COOKED PIE RECIPE AND TIMINGS

Duck pie cooked in Vortex. 166C for 25 minutes.

Pastry. I use my own gluten free pastry.

170g Asda plain flour, 45 g nova farina pea flour (or use chick pea flour), 3/4 teaspoon xanthan gum, teaspoon salt, 60g butter, 50g lard, egg beaten with 1 tablespoon water. Enough extra water to form a soft and pliable dough. Put flours, salt and xanthan in food processor with chopped lard and butter. Whizz to crumb texture. Tip into large bowl, add egg and water and mix with a knife. Start bringing the pastry together gently adding water bit by bit until it forms a soft pliable dough. Transfer to small bowl with lid and set aside for about half an hour. It rolls reasonably well on a floured surface - just squish any splits closed. Brush with milk before cooking at 180c for about 30 minutes. 170g Asda plain flour, 45 g nova farina pea flour (or use chick pea flour), ¾ teaspoon xanthan gum, teaspoon salt, 60g butter, 50g lard, egg beaten with 1 tablespoon water. Enough extra water to form a soft and pliable dough. Put flours, salt and xanthan in food processor with chopped lard and butter. Whizz to crumb texture. Tip into large bowl, add egg and water and mix with a knife. Start bringing the pastry together gently adding water bit by bit until it forms a soft pliable dough. Transfer to small bowl with lid and set aside for about half an hour. It rolls reasonably well on a floured surface - just squish any splits closed. Brush with milk before cooking at 180c for about 30 minutes.

Put chopped roast duck, frozen peas and left over gravy in pie tin until full. Roll pastry out to be larger than tin. Cut around the tin to form lid.

Brush edge of tin with milk and cover edge with left over rolled pastry trimmings. Brush trimmings with milk and carefully place the pastry top in place. Press edges lightly to seal and decorate pie edge. Use trimmings to decorate top. Brush with milk and cook until piping hot and browned.

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