Gluten-free Pot Pies
(1 vote)
(1 vote)
Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
ready in 6 h. 20 min.
Ready in
Ingredients
for
4
- For the pastry
- 1 ½ cups unsalted butter (diced and frozen)
- ¾ cup Potato starch
- 1 cup Corn starch
- 0.333 cup Brown rice flour
- 0.333 cup sweet rice flour
- 2 tsps xanthan gum
- ½ tsp Guar Gum
- 1 tsp salt
- ¾ cup chilled water
- For the filling
- 3 Tbsps Oil
- 2 cups Bacon (chopped)
- 1 onion (chopped)
- 1 carrot (chopped)
- 1 Leek (chopped)
- 5 cups turkey breasts (skinned and chopped)
- 2 Tbsps Gluten-free flour
- 2 ½ cups chicken stock
- salt
- peppers
- 2 cups Brussels sprouts (trimmed and quartered)
- To finish
- 12 ozs gluten-free puff pastry
- 1 egg (beaten)
Preparation steps
1.
For the pastry: mix together the potato starch, cornflour, brown rice flour and sweet rice flour in a mixing bowl and whisk to combine.
2.
Add the xanthan gum, guar gum and salt and stir well.
3.
Add the frozen butter and using an electric whisk mix on the lowest speed, until the edges of the butter pieces have started to soften.
4.
Pour in the water and mix until absorbed.
5.
Turn out the mixture onto a large sheet of non-stick baking paper and knead it together with your hands, just enough to bring it together.
6.
Place another sheet of baking paper on top and gently roll the dough out to a rough rectangle, taking care not to roll over the edges.
7.
Fold the bottom third of the dough towards the middle, then fold the top third on top of it.
8.
Rotate the dough one-quarter turn to your right (clockwise).
9.
Roll out the dough gently as before, until smoother and more cohesive. Fold the bottom third up and overlap the top third over it.
10.
Rotate the dough one-quarter turn to your right (clockwise).
11.
Repeat the turning, rolling and folding process twice more.
12.
Wrap the folded dough in cling film and chill for 2 hours.
13.
Remove from the refrigerator and stand at room temperature for about 20 minutes before using.
14.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
15.
For the filling: heat the oil in a large pan and gently fry the bacon until the fat begins to run. Add the onion, cook until soft but not brown, then add the carrot and leek and continue to cook for 2 minutes.
16.
Add the turkey, cook until lightly browned then stir in the flour and gradually add the stock, stirring all the time. Let the mixture bubble then season with salt and pepper and add the sprouts.
17.
Divide the mixture between 4 individual ovenproof dishes. Roll out the pastry and cut to make lids for the dishes. Place the pastry on top of the dishes, moistening the edges to make a good seal. Brush with the beaten egg and cut 2 slits in the top of each pie.
18.
Bake for 25-30 minutes, until the pastry is golden brown and the filling is bubbling.
