Gluten-free mini meat pies

  • 1 hr 15 mins cooking
  • Makes 12 Item
  • Print


Gluten-free mini meat pies
  • 2 teaspoon vegetable oil
  • 1 medium_piece (150g) brown onion, chopped finely
  • 2 (130g) rindless bacon slices, chopped finely
  • 350 gram minced (ground) beef
  • 2 tablespoon tomato paste
  • 1/4 cup (35g) arrowroot
  • 2 cup (500ml) gluten-free beef stock
  • 1 egg, beaten lightly
  • pastry
Gluten-free pastry
  • 1 3/4 cup (315g) rice flour
  • 1/3 cup (50g) (corn) cornflour (cornstarch)
  • 1/3 cup (40g) soya flour
  • 200 gram cold butter, chopped
  • 1/4 cup (60ml) cold water, approximately


Gluten-free mini meat pies
  • 1
    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 thickened. Cool.
  • 2
    Meanwhile, make pastry. Process flours and butter until mixture is fine. Add enough of the water and process until ingredients come together. Enclose with plastic wrap, refrigerate 30 minutes.
  • 3
    Preheat oven to 220°C (200°C fan forced). Oil 12 x ¼-cup (60ml) foil pie cases (7cm/3-inch top diameter, 5cm/2-inch base diameter), place on oven tray.
  • 4
    Roll pastry between sheets of baking paper until 5mm (¼-inch) thick. Using 9cm (3½-inch) cutter, cut 12 rounds from pastry, press rounds into base and sides of foil cases. Spoon beef mixture into pastry cases, brush edges with egg.
  • 5
    Using 7cm (3-inch) cutter, cut 12 rounds from remaining pastry,place rounds on pies, press to seal edges. Brush pies with egg, cut two small slits in top of each pie.
  • 6
    Bake pies about 25 minutes. Serve with gluten- free tomato sauce (ketchup).


This recipe is gluten-free, wheat-free, yeast-free and nut-free.

More From Women's Weekly Food