Jackfruit Millet Pie

Recipe contributed by Joey's Plate

Serves 6-8

INGREDIENTS:

Crust

• 1 ½ cup gluten free all-purpose flour
• ½ tsp salt
• ½ cup deodorized coconut oil, not melted
• 5 tbsp ice cold water

Filling

• 3 Tbsp olive oil
• 1 cup millet, dry measure
• 3 cups water
• 2 vegetable soup cubes
• 1 cup red onion, diced
• ½ cup orange bell pepper, diced
• ½ cup celery, diced
• 1 large potato, diced 
• 2 cups baby bella mushrooms, sliced
  
• 1 can young jackfruit boiled 35 minutes, drained and mashed
• 1 Tbsp tomato paste
• 2 cloves garlic, minced
  
• 1 Tbsp fresh thyme
• 1 Tbsp maple syrup or coconut sugar
  
• 1 Tbsp tamari or coconut aminos
• 1½ tsp liquid smoke
• ¼ tsp ground true cinnamon
• ¼ tsp whole cloves, freshly ground
• ½ tsp black peppercorns, freshly ground
  
• ½ tsp salt

DIRECTIONS:

Crust

1. Preheat oven to 450 °F.
2. In a small food processor, combine flour and salt, pulsing 2 to 3 times. Add solid coconut oil and process until the mixture resembles fine crumbs.
3. Stir in ice cold water one Tbsp at a time, until the mixture binds.
4. Roll the dough into a ball and place between 2 sheets of parchment paper.
5. Using a rolling pin, roll out the dough while still between the parchment paper into a circle approximately 1 inch larger than the circumference of the pie plate.
6. Using your fingers, press the dough into the pie plate, trimming the excess dough around the edges.
7. Prick the crust all over with a fork and bake at 450 ˚F for 10 minutes.
8. Remove from the oven and set aside while preparing the filling then reduce the oven's heat to 400 ˚F.

Filling

1. In a large skillet, fry the millet in 1½ Tbsp of olive oil for 2 minutes then add 2 cups of water along with the soup cube.
2. Bring to a boil then cover, reduce heat and simmer for 15 minutes. Set aside while preparing the rest of the filling.
3. In a large wok or saucepan, sauté the onions in remaining 1½ Tbsp of olive oil for 2 to 3 minutes. Add the bell pepper, celery, potato and mushrooms and continue to sauté over medium heat for approximately 10 minutes, stirring occasionally.
4. Add the pulled jackfruit, tomato paste, garlic, fresh thyme, tamari, liquid smoke, spices, salt and remaining 1 cup of water and soup cube.
5. Incorporate the cooked millet and maple syrup then cook for an additional 5 minutes, stirring occasionally.
6. Remove from the heat and allow the filling to cool for 10 to 15 minutes.

Assembly

1. Fill the cooled pie crust with the cooled filling and cover with another layer of rolled dough, then trim and crimp the edges of the crust using a fork.
2. Bake at 400 ˚F for 30 to 35 minutes or until crust is golden brown.
3. Remove from heat, let cool to minutes and serve with ketchup or gravy.

 

 

 

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