News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free


Footy Finals Gluten Free Meat Pies

Here in Melbourne, things start to warm up at this time of the year – Spring has arrived, and in this town it means one thing – Footy Finals! Whether, it’s Rugby or Aussie Rules, there’s no need to miss out on your half-time meat pie. Enjoy this recipe. You can add whatever filling you like, I’ve gone for the classic mince here, but you can use curried vege, creamy mustard chicken, or perhaps a beef burgundy. The gorgeous pastry recipe can be adapted for any dish requiring a good shortcrust – quiche, sausage rolls, to name a few.

Crispy gluten free pastry

120g cream cheese, cut into small pieces
70g unsalted butter, chopped
Pinch salt
1 cup GF plain flour
½ teaspoon xanthan gum

Preheat the oven to 200℃.
In a food processor pulse the cream cheese (I used Philadelphia brand light) with the butter, scraping down the sides if necessary. When combined add the flour, salt and xanthan gum. Continue to pulse until the mixture comes together in a ball. Add a dessert spoon of cold water if needed.

Turn pastry out onto a piece of plastic wrap, and bring together with hands, dusting with a small amount of GF flour if the mixture is a little wet. Work into a disc, cover with the plastic wrap and chill. (The gluten free pastry doesn’t need to be rested, but it is easier to roll and shape when chilled).

When required, cut the pastry disc in half and roll between two pieces of baking paper to 0.5cm thick and using a template, cut out four pie bases. Repeat this step, to cut out the four pie ‘lids’. Place bases in pie tins and add filling of choice.  Cover with pastry lids and using the back of a fork or fingers gently press the edges down to seal. Cook for 25 minutes until pastry is golden and crisp.
This recipe makes 4 small pies, double recipe to make 8.

Pie filling

1 tablespoon of olive oil
1 medium onion, finely diced
500g lean beef mince
2 tablespoon GF plain flour
1 tablespoon tomato paste
¼ cup red wine
1 cup of beef stock
4 springs of thyme (leaves only)
2 tablespoons parsley, finely chopped

Heat oil in a heavy based saucepan over medium heat. Add onion, cook for a few minutes till soft and translucent. Add mince and cook for several minutes until browned. Add the flour to the pan and stir through before adding tomato paste, red wine and beef stock. Add herbs and reduce heat to simmer gently for 10 minutes. If the pie filling is not a thick enough consistency, add two teaspoons of GF cornflour mixed in a tablespoon of cold water to the pot and stir through. Season to taste with salt and pepper. Cool to room temperature.

2 Responses to Footy Finals Gluten Free Meat Pies

  1. Camille says:

    I made your Crispy GF Pastry tonight as the pastry for my chicken pie. It was just as described crispy and golden and held together really well but the best part was that it was delicious and tasted and felt like real pastry.
    My two sons who have coeliac disease (11 & 9) loved it and went back for seconds. They kept scooping out the filling and eating the pastry last as they loved it so much!
    I was a bit dubious about the cream cheese but it worked so well. Thank you,
    Camille

    • SallyTobin says:

      Thank you so much for your feedback Camille! Much appreciated. I use this pastry often, I made quiche a couple of nights ago, and it works just as well.
      Good luck with your GF baking. Sally


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