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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.