Monday, April 12, 2010

The Pie Crust Challenge

I am lucky to be able to make anything I feel like, but when that anything is a pie, things become a bit more complicated. In normal circumstances, it would be far easier just to buy a pie anyway, but for me that's not an option.

When I decide to do something, there is no stopping me, until I get it right. Yesterday morning, I awoke to thoughts of meat pies floating in my head and slowly I began to piece my mission together, until finally I was ready for the "Pie Crust Challenge".

Beef and Vegetable Pie (Gluten, Dairy, Egg and Yeast Free):
(Makes 1 Large Pie)

The pastry taste of victory - how deliciously satisfying.


    • 320g Nature's Choice Gluten-Free Pancake and Crumpet Flour
    • 2 Teaspoons Nature's Choice Baking Powder (After Being Mixed)
    • 12mls Olive Oil
    • 12mls Cold Water

Pie Filling:

    • A Tablespoon of Olive Oil
    • 1 Large Onion, Diced
    • 2 - 3 Sticks of Celery, Diced
    • 4 Carrots, Sliced into Rings
    • 500g Beef Goulash/ Steak Cubes
    • 1 Green Pepper, Diced
    • 1 Red Pepper, Diced
    • A Tablespoon of Paprika
    • A Tablespoon of Potato Flour/ Corn Starch For Thickening
    • A Bunch of Fresh Thyme
    • A Teaspoon of Dry Chilli Flakes
    • Herbal Salt

    • Put dry ingredients into a bowl
    • Pour olive oil bit by bit into the dry ingredients
    • Rub together until crumbly
    • Add water little by little until dough sticks together into a ball
    • Wrap in cling film or a clear plastic bag
    • Place in the fridge for 30 - 45 minutes

      • Heat oven to 180 degrees
      • Fry onion in olive oil with a dash of salt
      • Add celery and beef cubes and fry until meat is browned
      • Sprinkle over paprika and potato flour or corn starch and mix everything together
      • Add enough water to cover beef
      • Add thyme
      • Add carrots, green and red pepper
      • Add herbal salt and chilli flakes to taste
      • Simmer for about 10 - 15 minutes
      • Take pastry out of the fridge
      • Roll out until thin
      • Pour pie filling into a pie dish and top with the pastry
      • Create a pattern by pressing the edges with a fork
      • Prick the pastry to make breathing holes
      • Place in the oven and cook for 20 - 30 minutes until golden

    1 comment:

    1. WOW! Lovely blog you have here, its different and its very interesting. I shall come back and browse a bit when a have a chance. Eating to alleviate and accommodate allergies is a fascinating thing. Thumbs up to you Leaine. Well done xx. Your pie looks great btw....