In our house we love buckwheat! We use it a lot in cooking from pancakes to meat pies. It is a versatile seed that is not related to wheat at all. It’s a fruit seed that’s actually related to rhubarb and sorrel which makes this food rich in fibre and minerals and makes it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain glutens.
Here’s our favourite meat pie pastry crust. Enjoy.
- 150g organic buckwheat flour (if you know how to work with Buckwheat groats by all means use them otherwise stick to organic buckwheat flour)
- 20g organic chia seeds
- 50g organic unsalted butter (where possible), cold and cubed
- 1 organic egg
- 1 tsp Himalayan salt (I love salt so I do add a bit more than this!)
- A pinch of Dulse flakes*
- 2 tbsp cold water
Putting it all together:
- Get your oven nice and hot! Preheat it to 180C (350F).
- Place your 150g of buckwheat flour and your 20g of Chia seeds in your Thermomix or an equivalent powerful blender and blast for 30 seconds to help mix them together and break them down. (Note: I have also just added the chia seeds whole and not blitzed them down.)
- Add the cubed cold butter and blast together in short bursts. You want to have a fine rubble and make sure the butter is evenly distributed.
- Add the egg
- Blast until the mixture forms clumps.
- Put the mix out onto a clean board or kitchen bench surface and bring together with your hands. Knead gently, just enough to bring the pastry together into a whole.
- Flatten the pastry into a disc and allow to rest, covered with wrap in the fridge for 30 minutes.
- Roll the pastry out into your desired shape, starting at the centre and working outwards.
- Line pastry in your tin.
- Bake for 25-30 minutes, until the pastry is crisp! Yum.
*Dulse is an edible seaweed
Makes enough pastry for a 22 cm tart bottom or pie lid.
To make a crust for the top as well simply double the recipe! Twice as much yum.