Amarantpaj

Amaranth is a fantastic gluten-free flour that holds together well and has a mild, nutty flavour. Here we've made a really tasty red onion pie with an amaranth pie crust. Of course, you can use the basic pie dough recipe for other hearty pies too.

Pie dough 

• 200 g (2 ½ dl) da Carla organic Amarantmjöl
• 1 egg yolk
• 1 msk FiberHusk or Psyllium
• 75 g butter

Filling 

• 700 kg red onion
• 1 msk oil
• 1 ½ tsk salt
• ½ msk vinegar
• 2 dl pitted good-quality green olives
• 1 dl walnuts
• ½ krm freshly ground black pepper
• 2 msk fresh chopped thyme

Egg custard 

• 1 egg white and 2 eggs
• ⅔ dl milk
• ½ tsk salt
• ½ krm pepper
• 50 g cheese

Here's how

• Heat the oven to 175 °C.
• Mix all the ingredients for the pie dough and flatten it out into a disc about 2 cm thick. Wrap the dough in plastic and let it rest in the fridge for about 15 minutes.
• Line a deep pie dish that holds at least 2 litres with the pie dough. Prick the base with a fork and pre-bake the pie crust in the middle of the oven for 10 minutes.
• Take out the pie crust and raise the heat to 225 °C.
• Peel the red onion and shred it, it's easiest to shred the onion in a food processor.
• Heat the oil in a roomy pot and add the onion and salt. Let the onion sweat while stirring, without browning, until completely soft, about 10-15 minutes. Add vinegar, olives and walnuts, season to taste with thyme and black pepper and let it all heat through. Put the onion filling in the pie crust.
• Mix eggs, milk, salt and pepper for the egg custard and pour over the onion mixture in the pie.
• Grate the cheese and sprinkle it over the pie.
• Bake the pie in the middle of the oven for about 30 minutes until it has a nice colour.