English Savoury Pies
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 3 h. 10 min.
Ready in
Ingredients
for
4
- For the pastry
- ½ cup Rice flour (plus extra for dusting)
- ½ cup Corn starch
- ½ tsp salt
- ½ tsp xanthan gum
- 1 tsp gluten-free Baking powder
- ½ cup butter (diced)
- 7 ozs chilled Mashed potatoes
- For the filling
- 11 ozs rump Steak (finely chopped)
- 1 onion (finely chopped)
- 2 medium potatoes (, peeled and finely diced)
- 5 ozs Rutabaga (finely diced)
- 2 carrots (finely diced)
- 1 tsp salt
- ½ tsp freshly ground Black pepper
- To glaze
- 1 egg (beaten)
Preparation steps
1.
For the pastry: mix together the rice flour, cornflour, salt, xanthan gum and baking powder in a large mixing bowl and mix thoroughly.
2.
Rub the butter into the flour mixture until it resembles breadcrumbs.
3.
Add the mashed potato and mix until just combined. Knead the dough for 2 minutes, then shape into a ball, wrap in cling film and chill for 30 minutes.
4.
Remove the pastry from the refrigerator and knead for 2 minutes until smooth. Chill again (uncovered) for 1 hour.
5.
Heat the oven to 180°C (160° fan) 350°F gas 4.
6.
For the filling: mix together all the ingredients.
7.
Roll out the dough on a lightly floured surface about 1/2cm thick and cut out 3-4 rounds.
8.
Divide the filling equally between the rounds, leaving a 1/2 cm space at the edges.
9.
Dampen the edges and draw up to meet on top of the filling. Crimp the edges firmly together and make a small slit in the top to allow the steam to escape.
10.
Place on a baking tray, brush with beaten egg and bake for 45-60 minutes until golden brown.
