WSLF VEGAN POTATO AND OAT PIES
I figured out how to make dough from potatoes. This is exciting. These are WSLF-friendly pies made with potato and oats instead of the usual refined flour and margarine/butter.
I couldn’t believe I was able to make a dense, doughy, refined-carby “pastry” from just potatoes and oats. It may not be akin to the crispy, flaky, traditional pie crust, but it’s bready – and when you’re trying to avoid all refined foods (i.e. bread and pastry) this recipe is a God-send!
Take note: the potatoes I used were waxy because they were new potatoes. Old/winter potatoes are naturally more floury, so I would assume that they would have worked better in this recipe. But I’m not going to wait until next winter to do this all over again. Just try it now anyway with whatever potatoes you have because it’s still delicious regardless!
Furthermore, the filling I made were purely experimental. If you have better pie filling recipes, by all means use them! The most exciting thing about this recipe is the potato dough – especially if you’re on WSLF like myself.
The potato dough
Makes: 6 small pies
Prep time: 10 minutes
Cooking time: 15 min (for the potatoes to boil/steam) and another 20 mins for the pies to heat up in the oven
You will need:
- 4 medium potatoes
- 8 tablespoons of normal or gluten-free oat flour or 12 tbsp of oats – (this is accounting for extra if needed when kneading)
- OPTIONAL: Salt, pepper & nutritional yeast
- Peel and wash your potatoes and put them on to boil or steam as you would normally.
- If you don’t have oat flour, you can easily make some with oats. Just blend them up in your blender or food processor. To know how much oats you need to make the flour, I found this online: 1 1/2 cups of rolled oats will give you a little over a cup of oat flour.
- Once the potatoes are soft and mashable, transfer them to a large bowl and mash them until they’re fine (ideally wait until they’re cooled but not everyone has that kind of patience).
- Then fold in the oat flour when the potato and flour are combined to form a dough you can transfer it to a dry surface, covered in more flour, and knead like bread.
- If there are any sticky bits or you think it’s not forming a dry enough dough, just add more flour.
- Once you have a nice ball of dough cut it into even sized pieces (I got 6 pieces) and roll them into balls and cut in half, and then flatten to form the pie crust.
- Then fill your fillings into the bottom piece of dough and place another piece on top – use your fingers to close the edges.
- If you have bakery skills you might even be able to make the pies look good at this stage! I do not, and therefore mine looked amateur.
- Bake at 200 degrees Celsius on a non-stick mat or parchment paper until golden (15-25 minutes).
Spinach, garlic and sun-dried tomato filling
You will need:
- A few cloves of garlic – sliced finely (I used 4 I think)
- Half a bag of spinach – washed and prepped
- 4-5 sun-dried tomatoes – drained of any oil and chopped
- Balsamic or red-wine vinegar (for the sauteing)
- Sauté the garlic in a medium hot pan with the vinegar, or if you prefer water or any other liquid that isn’t oil.
- When the garlic is translucent or starting to cook through add the spinach leaves and the sun-dried tomatoes.
- Keep on a medium heat until the spinach starts to wilt and everything is cooked through.
- Add some more of the vinegar for flavour.
Leek & Onion filling
You will need:
- 1 medium – large onion – sliced
- 1 leek – sliced
- 1-2 tsp oregano
- 100 ml veg stock
- 1 tsp Dijon mustard
- 1/2 tsp nutmeg spice (optional)
- A few drops of soy sauce (optional)
- Sauté the onion and leek until translucent in a hot pan with some veggie stock as the liquid (instead of oil)
- Add the oregano, mustard and nutmeg. (I actually didn’t use nutmeg because I didn’t have nay but I think it goes well with leek and therefore would be a nice addition)
- For a touch of saltiness add a few drops of soy sauce or tamari.
Mushroom, thyme and lentil filling
You will need:
- Half a punnet of mushrooms – sliced
- 1/2 cup of cooked green, puy or brown lentils
- 2 tbsp soy sauce or tamari
- 2 tsp thyme
- 50 ml veg stock
- Sauté the mushrooms with a bit of the veg stock. When they start to release their juices and shrink add in the soy sauce, thyme and lentils.
- Cook everything until aromatic and delicious looking.
This recipe was purely experimental but the result was so great that I feel a duty to share it with you. I’m sure the pies would freeze fine so you could make an ever bigger batch and freeze next week’s lunches! This pie dough is a winner for anyone trying to avoid refined flours and gluten. Obviously use gluten- free oats if you’re coeliac.
Let me know in the comments if you’ve tried this recipe and if you share to Instagram tag me @green_leafy_gael
Happy pie making!