Mini gluten-free beef pies

Mini gluten-free beef pies


With this recipe, even gluten-intolerant kids can enjoy this party favourite.

The ingredient of Mini gluten-free beef pies

  1. 2 tsp olive oil
  2. 1 small brown onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 1 small carrot, finely chopped
  5. 1 celery stalk, finely chopped
  6. 200g lean beef mince
  7. 2 tsp gluten-free cornflour
  8. 1 tbsp gluten-free worcestershire sauce
  9. 1 tbsp gluten-free tomato sauce
  10. 2/3 cup Massel beef stock
  11. Gluten-free tomato sauce, to serve
  12. 1 1/2 cups (375g) warm cooked mashed potato
  13. 50g butter, melted
  14. 1 1/2 cups gluten-free plain flour
  15. 2 tsp gluten-free baking powder
  16. 1 tsp xanthan gum (see note)
  17. 1 tsp sea salt
  18. 2 eggs, lightly beaten

The instruction how to make Mini gluten-free beef pies

  1. Heat oil in a large frying pan over medium-high heat. Add onion, garlic, carrot and celery. Cook, stirring, for 5 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
  2. Blend cornflour with Worcestershire sauce, tomato sauce and stock in a small bowl. Add to pan. Cook, stirring, for 3 minutes or until thickened. Remove from heat. Season with pepper. Cool.
  3. Meanwhile, make Pastry: Preheat oven to 200u00b0C/180u00b0C fan-forced. Combine warm mashed potato and butter in a large bowl. Add flour, baking powder, xanthan gum and salt. Stir to combine. Add half the egg. Stir to combine. Turn onto a lightly floured surface. Knead pastry until smooth.
  4. Wrap 1/3 of pastry in plastic wrap. Roll remaining pastry between 2 sheets of baking paper until 4mm thick. Using a 8.5cm round cutter, cut 12 rounds. Press rounds into a greased 12-hole, 1/3 cup-capacity muffin pan. Bake for 10 to 12 minutes or until crisp and golden. Cool. Spoon mince mixture into holes.
  5. Roll remaining pastry between 2 sheets of baking paper until 4mm thick. Using a 7cm round cutter, cut 12 rounds from pastry. Place rounds over filling and press edge with a fork to seal. Brush tops with remaining egg. Using a small knife, cut 2 small slits in top of pies to allow steam to escape.
  6. Bake for 15 minutes or until pastry is golden. Stand for 2 minutes. Carefully turn, top-side up, onto a wire rack. Serve.

Nutritions of Mini gluten-free beef pies

calories: 184.03 calories
calories: 8.2 grams fat
calories: 3.7 grams saturated fat
calories: 19.2 grams carbohydrates
calories: 7.6 grams protein
calories: 54 milligrams cholesterol
calories: 485 milligrams sodium
calories: NutritionInformation

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