These are probably one of the favorite things I had cooked up while living in Pittsburgh. Originally made for a "Pies and Mixtape" Exchange party, but when I got there I realized the flyer in my email was from New Years, 2010 or so. But I handed them out at a local Pgh bar and everyone actually liked them. They are a tad caloric-dense, but pretty filling.
I used the Teff crust recipe from Bob's Redmill. Sometime's I'll sub up to 1/4 of the teff for flaxmeal, and I found that it is a little easier if you bake the crust, and when it's almost done, scoop in the fill and bake a bit longer- just a few minutes for the filling to settle in.
For the filling, I used an adaption of this filling recipe.
At the time I did not possess an appropriate food processor, so I subbed the soaked-whole almonds with almond butter. Plus I subbed cayenne for nutmeg. My family is pretty partial to bland foods that do not contain garlic, but I think the dish could definitely be enhanced with garlic and some curry powder. I'm pretty excited to make these again!
For the filling, I used an adaption of this filling recipe.
At the time I did not possess an appropriate food processor, so I subbed the soaked-whole almonds with almond butter. Plus I subbed cayenne for nutmeg. My family is pretty partial to bland foods that do not contain garlic, but I think the dish could definitely be enhanced with garlic and some curry powder. I'm pretty excited to make these again!
