Ingredients Jump to Instructions ↓

  1. 2 teaspoons vegetable oil

  2. 1 medium brown onion (150g), chopped finely

  3. 2 rindless bacon rashers (130g), chopped finely

  4. 350g beef mince

  5. 2 tablespoons tomato paste

  6. cup (35g) arrowroot

  7. 2 cups (500ml) gluten-free beef stock

  8. 1 egg, beaten lightly

  9. pastry

  10. 1 3/4 cups (350g) rice flour

  11. 1/3 cup (50g) (corn) cornflour

  12. 1/3 cup (40g) soya flour

  13. 200g cold butter, chopped

  14. cup (60ml) cold water, approximately

Instructions Jump to Ingredients ↑

  1. Heat oil in medium saucepan; cook onion and bacon, stirring, until onion softens and bacon is browned. Add beef; cook, stirring, until browned.

  2. Add paste and blended arrowroot and stock; bring to the boil stirring. Reduce heat; simmer, uncovered, until mixture is thickened. Cool.

  3. Meanwhile, make pastry.

  4. Preheat oven to 220C/200C fan-forced. Oil 12 x ¼-cup (60ml) foil pie cases (7cm diameter top, 5cm diameter base); place on oven tray.

  5. Roll pastry between sheets of baking paper until 5mm 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 egg.

  6. Cut 12 x 7cm rounds from remaining pastry; place rounds on pies, press pastry to seal edges. Brush pies with remaining egg; cut two small slits in top of each pie.

  7. Bake pies about 25 minutes. Serve with gluten-free tomato sauce.

  8. pastry Process flours and butter until mixture is fine. Add enough of the water to make ingredients come together. Cover with plastic wrap; refrigerate 30 minutes.


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