Ingredients: Meat
2 teaspoons vegetable oil
1 medium brown onion, chopped finely
2 gluten free rind-less bacon rashers, chopped finely
350g beef mince
2 tablespoons tomato paste
¼ cup arrowroot
2 cups gluten free beef stock
1 egg beaten lightly
Pastry:
1¾ cups rice flour
1/3 cup cornflour
1/3 cup soya flour
200g cold butter chopped
¼ cup cold water approximately
Step 1: Heat oil in medium saucepan; cook onion and bacon, stirring, until onion softens and bacon is browned. Add beef; cook, stirring, until browned.
Step 2: Add paste and blended arrowroot and sock to pan; bring to the boil, stirring. Reduce heat; simmer, uncovered, until thickened. Cool.
Step 3: Meanwhile, make pastry. Process flours and butter until mixture is fine. Add enough of the water to make ingredients come together. Cover; refrigerate 30 minutes.
Step 4: Preheat oven to 220°C/200°C fan forced. Oil 12 x ¼ -cup foil pie cases (7cm diameter top, 5cm diameter base), place on oven tray.
Step 5: Roll pastry between sheets of baking paper until ½cm thick; cut 12 x 9cm rounds from pastry. Ease pastry rounds into cases; press into base and sides. Spoon beef mixture into pastry cases; brush edges with eggs. Cut 12 x 7cm rounds from remaining pastry; place rounds on pies, press to seal edges. Brush pies with egg; cut 2 small slits into top of each pie.
Step 6: Bake pies for about 25 minutes. Serve with gluten free tomato sauce.
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