- Servings
- 4
- Prep Time
- 45 minutes
Ingredients
- 180g gluten-free flour
- 1 pinch of salt
- 75g butter
- 2 tbsp water
- 1 can of crushed tomatoes
- 4 sundried tomatotes
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp basil
- 1/2 tbsp brown sugar
- Salt and black pepper
- 1 tsp garlic oil
- 1 small can of pineapple
- 1 red chilli - optional
- 500g ground beef or Quorn mince
- Butter
- 3-4 tsp taco seasoning
- 100ml water
- 280ml lactose-free yoghurt
Instructions
Preheat the oven to 225°C. Mix flour, salt, and finely chopped butter, preferably in a food processor.
Add yogurt (80ml) and water, mix to form a smooth dough. Let it rest in the refrigerator for about 1 hour.
Press the dough into a pie dish and prick it with a fork.
Pre-bake in the middle of the oven for about 10 minutes.
Pour crushed tomatoes into a saucepan.
Finely chop sun-dried tomatoes and herbs, stir into the saucepan. Add brown sugar, salt, pepper, garlic oil, and optional finely chopped chilli.
Let it simmer on low heat for about 20 minutes.
Pour it into a bowl and let it cool.
Cut the pineapple into smaller pieces and stir it into the tomato sauce.
Brown the Quorn mince in a frying pan with a little butter.
Add taco seasoning and water and let it simmer for 10-15 minutes.
Stir in the yogurt (200ml) and mix well.
Fill the pie crust with the Quorn mince and sprinkle cheese on top
Bake the pie in the middle of the oven for about 20-30 minutes.
Serve with a green salad, tomatoes, cucumber, pineapple salsa, and tortilla chips.
