Servings: 8 · Prep Time: 10 mins · Cooking Time: 15 mins
Total Time: 25 mins
Dinner | Lunch | Keto
- ground almonds (100g)
- ground flax or milled seeds (50g)
- butter (50g, melted)
- egg (1 large)
- dried basil (1 tsp)
- sea salt (pinch)
- pepper (1/4 tsp)
- parsley (1 tsp)
- coriander (1 tsp)
Pre-heat oven to 180C.
In to a deep mixing bowl place your dry ingredients and fully combine.
Make a well.
Add in melted butter, whisked egg and fold in to the mix (it will go quite crumbly).
Now add in 1 tbsp water at a time until a dough has formed.
OPTION 1: Press the dough evenly in to the bottom of a GREASED (if non stick) pie dish.
OPTION 2: Place the dough in some cling film and in to the fridge for 30 minutes then you can roll it out with a rolling pin evenly.
Once pressed in to the pie dish you can either add baking beans (to keep the bottom from rising up) or just fork it 3-4 times (to let any air out once it's in the oven)
Place in the oven to blind bake for 15 minutes until slightly cooked.
Remove from oven (you will notice it might have shrunk a little and pulled away from the sides of the pie dish, this is fine!)
Now you can add your filling and then bake for allocated time (note: the pastry should be cooked for another 25-30 minutes to create a perfect golden brown crust)