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    Mini Meat Pies


    Source of Recipe


    David Harris

    Recipe Introduction


    From The Coeliac Society of Ireland - http://coeliac.ie/webboards/viewtopic.php?t=3639

    List of Ingredients




    Filling:
    2 teaspoons vegetable oil
    1 medium brown onion (150g), chopped finely
    2 rindless bacon rashers (130g), chopped finely
    350g beef mince
    2 tablespoons tomato paste
    35g arrowroot (available in Tesco)
    500ml gluten-free beef stock (Kallo)
    1 egg, beaten lightly

    Pastry:
    350g rice flour (Doves Farm)
    50g GF cornflour
    40g soya flour (or use ground almonds/meal)
    200g cold butter, chopped (to make it cf you could sub shortening)
    60ml cold water, approximately

    Recipe



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

    Add beef; cook, stirring, until browned.

    Add paste and blended arrowroot and stock; bring to the boil stirring.

    Reduce heat; simmer, uncovered, until mixture is thickened.

    Cool.

    Meanwhile, make pastry.

    Pastry:

    Process flours and butter (shortening) until mixture is fine.

    Add enough of the water to make ingredients come together.

    Cover with plastic wrap; refrigerate 30 minutes

    Preheat oven to 220°C. (428°F)

    Oil twelve 1/4-cup (60ml) foil pie cases (7cm diameter top, 5cm diameter base); place on oven tray.

    Roll pastry between sheets of baking paper until 5mm thick; cut twelve 9cm rounds from pastry.

    Ease pastry rounds into cases; press into base and sides.

    Spoon beef mixture into pastry cases; brush edges with egg.

    Cut twelve 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.

    Bake pies about 25 minutes.

    Serve with gluten-free tomato sauce.

 

 

 


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