Trout mango pot pie Recipe Gluten-free and dairy-free (casein-free).

ORGANIC INGREDIENTS

• 2 uncooked pie crusts, 20 cm (8 in)
• 30 ml (2 tbsp) light olive oil
• 1 small onion, diced
• 1/2 red pepper, diced
• 250 g (1 cup) plant-based milk substitute*
• 175 g (3/4 cup) white wine
• 7,5 ml (1 1/2 tsp) salt
• 1 ml (1/4 tsp) pepper
• 65 g (1/4 de cup) all-purpose flour "La Merveilleuse"
• 454 g (1 lb) trout cut into cubes measuring 1,5 cm (1/2 in)
• 1 large mango, cubed (220 g)
• 20 g (2/3 cup) fresh cilantro, finely chopped

PREPARATION

1. Preheat oven to 180 °C (350 °F).
2. Place one uncooked pie crust in a pie dish.
3. In a medium pan, saute the onion and red pepper in olive oil for 2 minutes.
4. Using a whisk, mix in the milk substitute, wine, salt and pepper, and flour. Whisk vigorously.
5. Bring to boil, stirring constantly, until thickened.
6. Add the trout, mango, and cilantro. Mix well.
7. Pour the mixture into the pie dish and place the second pie crust on top, basting the edges with a beaten egg to seal well.
8. Make little incisions on the top crust to let steam escape and baste the crust with the beaten egg for a golden crust.
9. Bake on the center rack for about 60 minutes.
10. Let rest 15 minutes before serving which allows the sauce to thicken.