Step 1 Preheat oven to 180ºC. Grease a 25 x 15 x 4–5cm deep ovenproof dish with Nuttelex and set aside.
Step 2 Sift flours and polenta together in a large, chilled bowl. Add knobs of Nuttelex into the flour and, using your fingertips, gently rub it in until the mixture resembles fine breadcrumbs. Form a well in the centre and slowly add 2 tablespoons iced water. Bring mixture together with your hands until the dough forms a ball. If dough is dry, add 1 extra tablespoon iced water.
Step 3 Knead dough for 3 minutes or until smooth and well combined. Form dough into a disc and roll out onto a gluten-free-floured bench top between two sheets of baking paper, until large enough to cover dish. Set aside.
Step 4 Place a saucepan over medium heat. Cook oil and garlic for 1 minute. Add zucchini, carrot, potato, sweet potato and broccoli, and cook for a further 3 minutes.
Step 5 Combine cornflour with 1/2 cup water until smooth. Add stock, cornflour mixture and parsley to saucepan and simmer over low-medium heat for 4 minutes or until mixture starts to thicken. Remove from heat and pour into prepared dish.
Step 6 Cover filling with rolled pastry. Seal and pinch the edges with a fork. Brush the pastry with whisked egg and bake for 35–40 minutes or until golden. Remove and rest 5 minutes prior to serving.
Allergy-friendly dinner party
Whether gluten-free, vegetarian, allergic to milk or just plain picky, whoever’s coming to dinner, these dishes are sure to satisfy their needs – and your taste buds!
Entreé: Bacon, beetroot and green lentil salad
Dessert: <a data-cke-saved-href="\" href='\"/recipes/2009/november/sorbet' sandwich="" with="" melting="" pastry\"="">Sorbet sandwich with melting pastry