Gluten free Savoury curried sweet potato pie

Ingredients for the crust:

200g GF plain flour

100g dairy free Butter

1tsp of xanthan gum

1 egg

1 tsp salt

2-3Tbsp of water

Ingredients for Filling:

900g of sweet potatoes

3 tbsp vegetable or sunflower oil

1/2 tbsp black mustard seeds

1/2 tbsp tsp fennel seeds

1/2 tsbp cumin seeds

1 tbsp of sweet chilli

6 medium onions, halved and thinly sliced

4 garlic cloves , finely sliced

thumb-sized piece ginger , peeled and finely chopped

small bunch coriander , stalks only, finely chopped (save the leaves for the raita)

Two handfuls of kale

2 tbsp of dried curry leaves dices finely

1/2 tbsp ground turmeric

1/2 tbsp ground coriander

4 eggs

150ml light coconut milk

Method for the crust:

In a bowl mix the flour, salt and xanthan gum together. Add the diced butter and rub the flour and butter between your fingers until it resembles bread crumbs. Add the egg and mix using a knife then add the water and bring together to make a dough that is slightly sticky. Wrap in cling film and let the dough firm up in the fridge for about 30mins. Once the dough has firmed up, flour your board and roll out the dough until is a just over 1/2 a cm thick. transfer the dough into your quiche dish and make sure that it fits well with and do not trim the edges yet.

Method for filling:

To begin with heat the oven to 180C fan. Dice the sweet potato up and then toss the sweet potato in a drizzle of the oil and spread out on a large baking tray.

Cook the sweet potato for 25 mins, stirring on the tray once or twice during cooking, until soft and starting to caramelise.

Meanwhile, heat the remaining oil in a large pan and fry the mustard, fennel and cumin seeds for 30 secs or so until fragrant.

Once you have done this stir in the sweet chilli,2 of the onions, garlic, ginger, coriander stalks and curry leaves, and cook over a low heat for 3 mins until the onion is translucent.

Once the onions are translucent stir in the dried coriander and tumeric for 15 secs, then add 100ml waterand the kale and bubble to bring all the flavours together or until the kale is cooked.

Once the sweet potato is cooked stir in 2/3 of the sweet potato into the pan and season well. Use the back of your spoon to crush some of the sweet potato, leaving some pieces chunkier – the mixture should resemble very chunky mash. Mash the other 1/3 of the sweet potato and leave to cool. Once cooled add the 4 eggs and 150ml of coconut milk to the mashed sweet potato and mix well.

Whilst the sweet potato mixtures are cooling add 4 of the onions to a frying pan and cook until translucent add 2 tbsp of sugar to caramalise the onions and leave to cool. Whilst everything is cooling this is when you should blind bake the pastry for 15mins.

Take your partly cooked pastry out of the oven and spread the onions on the bottom then add the chunky sweet potato mix to the pie, and then pour the mashed sweet potato, egg and coconut milk mixture on top. Place in the oven for 30mins.