Ingredients

Method

Step 1.  Start by combining the flours, xanathan gum and salt for the pastry. Add the olive oil and egg yolk to the mixture, and fully combine. Add 1 tbsp of cold water at a time until you bring the dough together to make well formed dough that is not crumbly but holds together well. Wrap in a towel and refrigerate whilst you make the filling.

Step 2.  Fry the shallot, leek and garlic over a medium heat in a little olive oil for 2 minutes. Finely chop the mushrooms and add to the pan for a further minute. Season and add 1 tbsp red wine vinegar. Mix in the cooked quinoa and set aside.

Step 3.  Prepare the creamy sauce by placing the milk, cashews, nutmeg, seasoning, thyme and lemon juice into a blender and combine to make a creamy sauce. Add this to the filing and set aside and leave to cool fully.

Step 4.  Remove the pastry from the fridge after 30-60 minutes and place on top of a floured piece of parchment paper. Place another piece of parchment paper on top of the pastry and carefully roll out into a rectangle shape, about 1cm thick. Line the centre (working down the length) of the pastry with the caramelised chutney and add the filling (best cold) on top of the chutney. Working lengthways, roll the pastry over the mixture to meet the other side. Gently peeling the pastry away from the parchment paper. Use a fork to press the pastry together along the edges with the filling encased inside. Place in the freezer for 30 minutes.

Step 5.  Preheat the oven to 180 Celsius.  Add the pastry to a baking tray, brush over an egg wash and sprinkle over the nigella seeds. Bake in the oven for 25-30 minutes until golden brown. Slice before serving. Enjoy with steamed vegetables.