This gluten-free and lactose-free blender patty is extremely easy to make., an option to quench the desire for a pie, however without having to make rotten dough and having all the work of modeling the dough.
Stuffing is as you like., In this recipe I used shredded chicken., olives, will, pepper and chopped tomato, but you can use your creativity to make the pie with your taste.
Other options for stuffing the pie:
- heart of palm with corn
- tuna with tomato
- Turkey breast with tomato and oregano
Ingredients
- 5 eggs
- 1 cup of animal or vegetable milk (I used homemade rice milk)
- 1 cup of oil or olive oil (I used sunflower)
- 2 cups of gluten-free flour mix (I used the Beladri brand, but you can use another brand)
- 1 teaspoon baking soup
Learn how to make homemade vegetable oat milk that can also be used in this recipe.
Method of preparation
- Mix all ingredients in a blender.
- To assemble the pies, Grease pie molds with oil or olive oil, put some dough on the bottom, the stuffing on top and more dough on top until it covers all the stuffing.
- Bake in medium oven for 30/35 minutes or until golden.
Can I freeze the pies?
Sim! I froze it myself and a week later I thawed it out to take on a trip and it was still delicious and soft. I put it straight in the microwave for 1min30. The fluffiness and softness of the dough remained undamaged..
Details about the recipe
This is not a shortcrust pastry recipe., so don't expect this texture because you won't have it in the blender. But it also doesn't stay on spongy egg texture, it's somewhere between a pie and a pie, even if you want to make it in a way like a single pie, it also works.
The purpose of the recipe is practicality and flavor!
liked? If you make this recipe, tag us on social media