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Recipe

Gluten-free steak, pepper and mushroom pies

No longer miss out on the things you love because of allergies or intolerances; these delicious steak, pepper and mushroom pies are free of all gluten... and taste amazing!

Sep 03, 2015 7:19am
  • 25 mins preparation
  • 2 hrs 30 mins cooking
  • 30 mins marinating
  • Serves 4
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Ingredients

Gluten-free steak, pepper and mushroom pies
  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 kilogram chuck steak, cut into 2cm cubes
  • 4 1/2 cup beef stock
  • 1 1/2 tablespoon cracked pepper
  • 3 bay leaves
  • 4 field mushrooms
  • 1 tablespoon chopped thyme
  • 2 clove garlic, crushed
  • 2 tablespoon arrowroot flour
  • 1/4 cup water
  • 100 gram goats feta, crumbled
  • baby spinach leaves to serve
Gluten-free pastry
  • 1 cup water
  • 90 gram butter, chilled, chopped
  • 1 cup gluten free flour
  • 1 teaspoon xanthan gum
  • 1 egg

Method

Gluten-free steak, pepper and mushroom pies
  • 1
    In a large heavy-based saucepan, heat half oil on medium. Saute onion 2-3 minutes until tender. Increase heat to high, cook steak, 4-5 minutes until browned. Add stock, pepper and bay leaves, bring to boil. Reduce heat to low, simmer, covered 1 hour.
  • 2
    Remove lid; simmer, uncovered, 1 to 1 1/2 hours, until meat is tender.
  • 3
    Meanwhile, make pastry: in a saucepan heat water and butter on medium. Simmer 1 minute. Add flour and xanthan gum, stirring. Cook 5 minutes until mixture forms a ball.
  • 4
    Transfer to a bowl of an electric mixer, cool slightly. Beat in egg. Chill, covered, 30 minutes.
  • 5
    Preheat oven to moderate, 180°C. Lightly grease six 15cm individual pie plates.
  • 6
    Toss mushrooms, thyme, garlic and remaining olive oil on an oven tray. Bake 25-30 minutes until tender.
  • 7
    Divide pastry into 4 pieces. Roll between two sheets baking paper into 20cm rounds. Line dishes with pastry, and prick with a fork.
  • 8
    Place on an oven tray and bake blind 15 minutes. Remove paper and filling. Bake 5-10 minutes until golden.
  • 9
    In a small bowl, mix arrowroot and water until smooth. Gradually stir into hot beef mixture, simmering until thickened. Season to taste.
  • 10
    Divide mixture between pastry cases. Top with roasted mushrooms and feta. Serve with spinach leaf salad.

Notes

If preferred use your favourite home-made gluten free flour, or frozen pastry – but remember it won’t be gluten free.

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