This is an immensely satisfying pie to eat. It is gluten free and vegan and so eating more than one one these really is no disaster! The dough can be quite fragile before baking, so work quickly. Once cooked, it becomes quite robust.

You will need
For the filling:
200g brown button mushrooms, sliced
2 large handfuls of spinach
1 small onion, finely diced
2 cloves of smoked garlic, finely sliced (plain garlic will suffice if you absolutely can’t find smoked)
1/2 teaspoon of sweet smoked paprika
Large pinch of ginger
Small pinch of freshly grated nutmeg
1 tablespoon of tamari (gluten free soya sauce)
1 teaspoon of tamarind paste
Pinch of Sichuan pepper (can be substituted with black pepper)
200g butter beans, cooked
2 tablespoon soya cream

For the pizza dough:
225g gluten free bread flour
1 teaspoon of Sodium bicarbonate
1/4 tsp salt
1 teaspoon of smoked paprika
1 tablespoon of dried mixed spices
1/2 tsp apple cider vinegar
175ml water
3 tbsp oil (we used Fussels rapeseed garlic oil)
Black sesame seeds to sprinkle

Preheat the oven to 220C
Make the filling first by frying the onion in a little oil until starting to turn golden
Add the garlic and spices, cook for 1 minute
Add the tamari sauce and tamarind
Add the beans and continue cooking for another minute
Add the rest of the ingredients and wait for the spinach to wilt
Leave to cool
In one bowl combine the dried ingredients for the bread and wet ones in another
Combine the wet and the dried and bring together into a ball, adding more flour or water if necessary
Working quickly, roll out the dough and fill immediately, place on a baking tray lined with parchment
Brush either with oil or egg wash (egg whisked with a pinch of salt), sprinkle with the sesame seeds and bake for 20-25 minutes until golden brown


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