Hearty Vegetable Pie with a Buckwheat and Brown Rice Pastry

Preheat oven to 200°C.

Pastry: Combine brown rice flour, buckwheat flour, tapioca flour and salt in a food processor. Add the butter and process for 1 minute until the texture of coarse breadcrumbs. Add the egg and run briefly. Add the water slowly 1 tablespoon at a time, until the pastry comes together in a ball. Shape into a thick disc and wrap in clingfilm and place in the fridge for at least 30 minutes.

Filling: Toss kumara and parsnip with a generous amount of oil and season. Roast for 35 minutes until tender and golden.

Heat a generous amount of oil in a large sauté pan over a medium heat. Add the onion, garlic and carrot. Cook until tender and translucent, without browning. Add the fennel seeds and cook for a minute. 

Toss through the cauliflower/broccoli and the mushrooms along with the thyme and dill. Cook for 4 minutes before adding stock. Combine tapioca flour with a little water to make a paste. Add to the pan. Cook for 5 minutes until thickened, before adding the roasted parsnip and kumara. Stir, season well and set aside.

Adjust oven temperature to 180°C.

Remove pastry from fridge and roll out between two sheets of baking paper until 5mm thick. Fill a deep 25cm pie dish with the vegetable filling. Drape the pastry over the top and use a sharp knife to trim around the outer edge. Press a fork around the outside edge and prick the centre of the pastry 4–6 times to create steam vents. 

Bake for 30–35 minutes until golden brown.