FreeFrom Venison and chestnut – or mushroom – pie
Every year, around Christmas, I remember chestnuts, and for several months afterwards, use them liberally before they fall off the menu again until the next year.
3 tbsp olive oil
250g / 9oz gram (chickpea) flour
Heat the oil in a heavy pan and add the shallots. Cook briskly for a few minutes, then add the mushrooms.
To make the pastry, sift the flour with the xanthan gum then rub in the fat either by hand or in a food processor.
Roll our 2/3 of the pastry and use it to cover the bottom and sides of a pie dish. Don’t worry if it falls apart slightly – just patch the tears with spare pastry and use a little water to stick the joins together.
Serves 4 - generously - per portion
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