Mini meat pies + photo

INGREDIENTS

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
60ml cold water, approximately

METHOD

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 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.
Oil 12 x ¼-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 12 x 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 12 x 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.

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David's Space
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