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Vegetable Pie

Gluten Free Veggie Pies

A truly comforting dish, this vegetable and gluten free pie offers all the good feelings to keep you warm in winter.

So much nutrition in this packed full to the brim pie with veggies, and with incredibly flaky pastry, you wouldn't even know it was gluten free.

Serves 4-6


Gluten Free Pastry: ( I purchase mine, you will find a photo below, but you can also make yours)

Pie Filling:

  • 2 garlic cloves, crushed

  • 1 onion, diced

  • 2 leeks, sliced

  • 1 carrot, peeled & sliced

  • 1 potato, peeled & chopped into 1cm sized pieces

  • 1 zucchini, cut in half lengthways and sliced

  • corn stripped off 2 pre cooked corn cobs, or approx. 200g frozen

  • 100g frozen peas

  • 1 tbsp tapioca flour

  • 3 tbsp of water

  • vegetable stock

  • cooking olive oil or ghee

  • 1/2 tspn salt

  • thyme, parsley, oregano or marjoram (fresh or dried)

  • Coconut milk or cashew cream ( optional for extra creaminess)

  • egg, butter or margarine for painting the pastry


Heat oil over medium heat and add onions, caramelise or cook until they are transparent. Add garlic and leek and cook for 3 minutes, stirring to keep it from sticking, but making them fry a bit.

Add the potatoes, carrots, and vegetable stock and simmer for 10 minutes.

Add the zucchini, corn, and frozen peas and let them cook for a minute while you make the tapioca mixture.

To make the tapioca mixture, mix it with cold water in a separate bowl to make a smooth creamy paste. Add to the pot with the coconut milk, and reduce heat to medium/low and cook for 5 minutes, stirring occasionally. Finally, add the herbs, fresh or dried.

I like to allow my pie filling to cool down before I create the pies, so the pastry is not compromised by the steam. This is a good time to get your oven to 180 degrees.

While the mixture cools, roll out the pastry on a GF flour bed and create 6 different portions, or adjust to the pie dish you have allowed for this recipe.

Gluten Free Veggie Pies

Divide the cool mixture into your ramekin, pie or soufflé dishes, and layer the pastry over them. You can use egg, butter or margarine for painting the pastry, or even save some of the tapioca mixture. Sprinkle with sesame seeds.

Cook for 30 minutes at 180 degrees, and serve with some delicious home made chips and salad.

Enjoy your healthy, home made, pub-style meal!

The Enchantress


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