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.
Ingredients:
Pastry:
- 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
Directions:
- 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
