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Mini gluten-free beef pies
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Prep Time:
50 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Gluten-free party-friendly recipe for kids.
Ingredients:
  • 9.20 gm olive oil
  • 1 small brown onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 200g lean beef mince
  • 5.00 gm gluten-free cornflour
  • 24.40 gm gluten-free worcestershire sauce
  • 20.80 gm gluten-free tomato sauce
  • 168.30 gm beef stock
  • Gluten-free tomato sauce, to serve
  • 375g potato
  • 50g butter, melted
  • 375.00 ml gluten-free plain flour
  • 8.00 gm gluten-free baking powder
  • 1 tsp xanthan gum (see note)
  • 2.40 gm sea salt
  • 2 eggs, lightly beaten
Instructions:
  • In a large frying pan over medium-high heat, heat oil until shimmering. Add onion, garlic, carrot, and celery. Sauté for 5 minutes until vegetables are softened. Crumble in the mince and continue cooking for 5 more minutes until browned, stirring occasionally with a wooden spoon.
  • Combine cornflour, Worcestershire sauce, tomato sauce, and stock in a bowl, then pour into the pan. Stir and cook for 3 minutes until the mixture thickens. Take it off the heat, season with pepper, and let it cool.
  • While waiting, prepare the pastry by preheating your oven to 200°C/180°C fan-forced. Mix warm mashed potato and butter in a large bowl. Add flour, baking powder, xanthan gum, and salt. Mix well. Incorporate half of the egg and mix again. Transfer the mixture onto a lightly floured surface and knead until smooth.
  • Wrap a third of the pastry in plastic wrap. Roll out the remaining pastry between two sheets of baking paper until it's 4mm thick. Use an 8.5cm round cutter to create 12 rounds. Press the rounds into a greased 12-hole, 1/3 cup-capacity muffin pan, and bake for 10 to 12 minutes until they are crisp and golden. Let them cool before spooning the mince mixture into the holes.
  • Roll out the remaining pastry to a 4mm thickness between two sheets of baking paper. Cut out 12 rounds using a 7cm round cutter. Place the rounds on top of the filling and seal the edges by pressing with a fork. Brush the tops with the remaining egg and make 2 small slits on each pie to allow steam to escape.
  • Bake until pastry turns golden, about 15 minutes. Allow to rest for 2 minutes, then invert onto a wire rack and serve.

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