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For the pastry:
For the filling you will need:
For the topping:
For the Pastry, mix the gluten free flour and low fat spread together with fingers till you get a breadcrumb consistency. Gradually add the soaked chia seeds whilst carefully bringing the mixture into a dough. You may not need all the chia seeds to form a dough.
Roll out into a circle and chill briefly before transferring to a pie dish. Blind bake at 180°c for 10 minutes.
Meanwhile, for the filling, cook the onions with the dry spices in a little oil till translucent. Add the grated sweet potato and mix, cooking briefly. Add the low-fat coconut milk and low salt stock cube and cook till the sweet potato is tender.
Transfer the filling into the pie case and top with extra nigella seeds. Bake at 180°c for about 25-30 minutes till the top starts to colour. Let the pie cool slightly before serving and enjoy.