red wine beef pie -gluten free
2015-08-27 11:20:19
Yields 8
A warm delicious pie filled with meaty goodness.
Print
Prep Time
40 min
Cook Time
2 hr
Ingredients
- 750g beef chuck steak dubbed and the fat trimmed off
- 1 tablespoon potato flour
- 40ml olive oil
- 150g onions, peeled and diced
- 3 cloves of garlic finely chopped
- 4 sprigs of thyme with the leaves picked off
- 150g carrots cut into small cubes
- 150g celery cut into small cubes
- 250ml shiraz red wine
- 15ml beef stock
- 375g tinned tomatoes chopped
- 10g salt
- 1 teaspoon pepper
- Pastry – gluten free
- 175g rice flour
- 115g tapioca flour
- 1 teaspoon xanthan gum
- 150g butter salted
- 2 eggs beaten
- sea salt flakes (optional to garnish)
- 1 egg for egg washing at the end
Instructions
- Toss the beef in flour and shake off the excess. Heat half the oil in a large saucepan and cook the beef in batches until browned. Transfer to a dish and set aside. Heat the remaining oil in the same saucepan and cook the onions, garlic and thyme until softened, about 3 minutes. Add the carrots and celery and cook for a further 5 minutes. Add the wine and bring to a boil to reduce by a third. Add the beef, stock, tomato, salt and pepper, simmer for 2 hours, until tender.
- Set this aside to cool.
- While the beef is cooking, get on with making the pastry.
- Add all the dry ingredients to a food processor and blitz with the butter until it resembles fine breadcrumbs. Add three quarters of the egg and mix to a smooth dough, adding a tablespoon of water if needed. Remove from the processor and wrap in cling film to rest in the fridge until the beef is ready.
- Too assemble roll the pastry out on a rice floured surface. Use a muffins tray to bake the pies if making small ones. Cut out disks which are larger then the hole of the muffin tray and press the pastry into the muffin hole, patching when the pastry breaks. Make sure to get an even spread of dough as it is not great having a pie where the pastry is thick and thin, and the filling spill out.
- Fill the pie casings with the red wine beef.
- Cut out the pastry tops a little bigger then the circumference of the top. Brush the underside of the pastry top with egg wash around the edge and place on top using a fork to seal the top to the bottom. Cut a little hole to allow the steam to escape.
- Brush the tops with egg wash, you want a nice golden finish.
- Bake in the oven for 25-30 minutes.
- These are great for lunch or in a lunch box!
Adapted from Amanda Higgins
Adapted from Amanda Higgins
Amanda In The Kitchen https://www.amandainthekitchen.com/
