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Mini meat pies

The Australian Women’s Weekly
 
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Photographer: Teny Aghamalian, Stylist: Louise Bickle
Photographer: Teny Aghamalian, Stylist: Louise Bickle

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Gluten free, Nut free
Course: Finger food, Side dish, Snacks
Favourite flavours: Beef, Cakes/baking

Mini meat pies
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
¼ cup (35g) arrowroot
2 cups (500ml) gluten-free beef stock
1 egg, beaten lightly
pastry
1¾ cups (350g) rice flour
1/3 cup (50g) (corn) cornflour
1/3 cup (40g) soya flour
200g cold butter, chopped
¼ cup (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.

Preheat oven to 220°C/200°C fan-forced. 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.
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.
 
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