Nutrition balance score
Great
Glycemic Index
56
Moderate
Glycemic Load
46
High
Nutrition per serving
Calories1013.3 kcal (51%)
Total Fat51.2 g (73%)
Carbs81.6 g (31%)
Sugars9.2 g (10%)
Protein59.8 g (120%)
Sodium972.7 mg (49%)
Fiber16.4 g (59%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the High-Protein, High-Fiber Crust:
180gchickpea flour
besan
80goat flour
certified gluten-free
40gground flaxseed
1 tspbaking powder
½ tspsalt
60mlolive oil
60mlwater
cold, more if needed
For the Filling:
2 tspolive oil
1white onion
large, diced
2celery stalks
large, diced
2carrots
large, diced
2cloves garlic
minced
2 Tbspchickpea flour
for thickening
1potato
large, peeled and diced
1 cupfrozen peas
1 cupgreen lentils
cooked, or brown, drained and rinsed
1 cupchicken stock
low sodium
½ cupskimmed milk
or unsweetened soy milk for dairy-free
1 Tbspgluten-free Worcestershire sauce
800glean minced turkey
5% fat or less
2 tspdried parsley
2 tspdried thyme
¼ tspground nutmeg
¼ tspcayenne pepper
½ tspblack pepper
salt
to taste
Optional for Egg Wash:
Instructions
Prepare the Crust:
Step 1
In a large bowl, mix chickpea flour, oat flour, ground flaxseed, baking powder, and salt.
Step 2
Add olive oil and rub into the flours until the mixture resembles coarse crumbs.
Step 3
Add cold water gradually and mix until a dough forms. Divide into two discs, wrap, and chill for at least 20 minutes.
Prepare the Filling:
Step 4
In a large skillet, heat olive oil over medium heat. Add onion, celery, carrots, and a pinch of salt. Sauté for 5 minutes.
Step 5
Add garlic and cook for 1 minute.
Step 6
Stir in chickpea flour and cook for another minute.
Step 7
Add potato, peas, and lentils. Mix well.
Step 8
Pour in chicken stock, milk, and Worcestershire sauce. Stir and bring to a simmer.
Step 9
Add minced turkey, breaking it up as it cooks. Stir in parsley, thyme, nutmeg, cayenne, black pepper, and salt.
Step 10
Cover, reduce heat, and simmer for 10 minutes until thickened. Remove from heat and cool slightly.
Assemble the Pie:
Step 11
Preheat oven to 220°C (425°F). Lightly grease a 23cm (9-inch) pie dish.
Step 12
Roll out one dough disc between two sheets of parchment to 3mm (1/8-inch) thick. Line the pie dish, patching as needed.
Step 13
Fill with all the turkey mixture (for 4 servings).
Step 14
Roll out the second dough disc and cover the pie. Crimp edges to seal.
Step 15
Brush with egg wash if desired. Prick holes in the top crust.
Step 16
Bake for 30–35 minutes until golden and crisp.
Step 17
Rest 10–15 minutes before slicing.
Notes
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