Gluten-free mini meat pies
Sep 30, 2009 2:00pm- 1 hr 15 mins cooking
- Makes 12 Item
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Ingredients
Gluten-free mini meat pies
- 2 teaspoon vegetable oil
- 1 medium_piece (150g) brown onion, chopped finely
- 2 (130g) rindless bacon slices, chopped finely
- 350 gram minced (ground) beef
- 2 tablespoon tomato paste
- 1/4 cup (35g) arrowroot
- 2 cup (500ml) gluten-free beef stock
- 1 egg, beaten lightly
- pastry
Gluten-free pastry
- 1 3/4 cup (315g) rice flour
- 1/3 cup (50g) (corn) cornflour (cornstarch)
- 1/3 cup (40g) soya flour
- 200 gram cold butter, chopped
- 1/4 cup (60ml) cold water, approximately
Method
Gluten-free mini meat pies
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1Heat 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 thickened. Cool.
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2Meanwhile, make pastry. Process flours and butter until mixture is fine. Add enough of the water and process until ingredients come together. Enclose with plastic wrap, refrigerate 30 minutes.
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3Preheat oven to 220°C (200°C fan forced). Oil 12 x ¼-cup (60ml) foil pie cases (7cm/3-inch top diameter, 5cm/2-inch base diameter), place on oven tray.
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4Roll pastry between sheets of baking paper until 5mm (¼-inch) thick. Using 9cm (3½-inch) cutter, cut 12 rounds from pastry, press rounds into base and sides of foil cases. Spoon beef mixture into pastry cases, brush edges with egg.
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5Using 7cm (3-inch) cutter, cut 12 rounds from remaining pastry,place rounds on pies, press to seal edges. Brush pies with egg, cut two small slits in top of each pie.
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6Bake pies about 25 minutes. Serve with gluten- free tomato sauce (ketchup).
Notes
This recipe is gluten-free, wheat-free, yeast-free and nut-free.
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