For Australia Day a few weeks ago I decided to attempt making a gluten free pie, again. I have attempted this several times before but never had very good results. This time it wasn’t too bad for a gluten free pie and I’ll be making this again. The top rough puff pastry had layers similar to a shop bought meat pie made with wheat flour.
A few days before this I had made a gluten free lasagna. At the time my husband had commented that the meat sauce part of the lasagna would make a good meat pie filling, perhaps with the shortbread pastry I’ve made.
I actually used another shortcrust recipe for the base and a rough puff pastry recipe for the top and used the lasagna meat sauce for the filling. The recipe takes so long as you need to rest the puff pastry in the fridge a few times, you are not actually cooking the whole time.
Gluten Free Meat Pie
Rough Puff Pastry Top
- 250g butter
- 130g brown rice flour
- 86g corn flour
- 44g tapioca flour
- 2g salt
- 165ml cold water
- 1 egg for egg wash
Shortcrust Pastry Base
- 1/2 cup corn flour
- 1/2 cup brown rice flour
- 1/8 tsp salt
- 1/4 cup almond meal
- 71g butter
- 1 large egg
- 1 onion
- few mushrooms
- 500g mince
- 1 clove garlic
- mixed herbs
- 410g tomato puree
- 2tbs tomato paste
- To prepare the rough puff pastry, dice the butter and place in a bowl with the flours and salt. Slowly add the water while mixing to form a dough. The dough should have squares of butter through it. Wrap in plastic wrap and place in the fridge for 30 minutes.
- Remove the dough from the fridge and gently roll out on to a floured pastry mat. Roll into a rectangle about 2cm thick. Brush off any excess flour from the dough and then fold a third of the pastry in on itself & fold over the other third of the pastry to form 3 layers. Place in the fridge to rest for 30 minutes.
- While the rough pastry is resting for the 2nd time, start making the shortcrust pastry. Mix together flours, salt & almond meal. Add butter and pinch into the dry ingredients or mix in a food processor. Mix in the egg. Wrap in plastic and place in the fridge for 1 hour.
- Repeat step 2 twice more.
- While the rough pastry is resting for the 4th time, make the meat sauce. Chop onions & garlic and cook with the mince. Add chopped mushrooms and cook for a few minutes. Add mixed herbs, tomato puree, tomato paste & pepper. Let simmer while continuing to work with the pastries.
- Preheat the oven to 18o degrees C.
- Remove the shortcrust pastry from the fridge and roll it flat between 2 pieces of plastic wrap to fit the bottom & sides of a 25cm pie dish. Remove top layer of plastic. Lift pastry, flip and fit into the bottom & sides of the pie dish. Remove plastic and patch as necessary.
- Add pie filling to the pie dish.
- Remove rough puff pastry from the fridge and roll out the pastry to fit the top of the pie. Place on the top of the pie, cut some slits in the top, and brush with egg.
- Bake for 30 minutes
The recipe is not dairy free. You can make the shortcrust pastry with dairy free margarine but I haven’t tried the rough puff pastry with dairy free alternatives. For my husband dairy is a fairly low intolerance and my son seems to be able to handle more and more dairy that is baked. I’m using butter more and more in my cooking in place of nuttelex, though I think nuttelex works better for some recipes eg my chocolate slice.
Have you had success with making a gluten free pie?