GLUTEN-FREE GAME PIE
To use up the very dry game from making game broth I made up this pie. It turned out astonishingly tasty. Cooking time is only approximately because after reducing the oven from 400 to 350 degrees I mostly watched the pie and not the clock... The pie should be perfect when the top is light brown and slightly crispy. For the meat I used rabbit and pheasant, but I guess you can use any kind of game or even shredded cooked chicken. For the cream cheese I used goat cream cheese, but you can use any kind of cream cheese.
Provided by Mia in Germany
Categories Savory Pies
Time 1h5m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 23
Steps:
- Crust:.
- Combine dry ingredients.
- Cut cold margarine into dry ingredients, then work into coarse crumbles.
- Add egg yolk, then 1 tablespoon ice water and assemble crumbles into soft dough, add one more tablespoon water if needed.
- Press dough into 9 inch pie pan and refridgerate.
- Preheat oven to 400 degrees F or 200 degrees Celsius.
- Filling:.
- Whip together 2 eggs, 1 egg white, cream cheese, herbs, sage, salt, grated lemon peel, garlic powder and arrowroot starch.
- Spread shredded game into pie crust.
- Pour egg mixture over meat into pie crust.
- Top with flakes of butter, ghee or margarine.
- Place pie pan on middle rack in the oven, bake at 400 degrees ca. 20 minutes.
- After 20 minutes, reduce heat to 350 degrees and bake 20-30 more minutes.
- The pie is ready as soon as the top is liht brown and crisp to the touch.
- Serve hot with tomato salad.
Nutrition Facts : Calories 258.7, Fat 20.1, SaturatedFat 6.2, Cholesterol 167.4, Sodium 805.9, Carbohydrate 13.8, Fiber 2.9, Sugar 0.4, Protein 7.9
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