- 1 medium onion chopped finely
- 300g organic beef or chicken mince
- 2 tbsp tomato paste
- 2 tbsp cornflour
- Extra virgin olive oil
- 2 cups beef stock (Massel brand)
- 1 organic egg beaten lightly
- 75g Shittake mushrooms.
- 1 grated carrot
- 1 grated zucchini
- 1 squash chopped finely
- 1/3 cup peas
Heat oil in saucepan, cook onion and when onion is soft add mince, cook until brown. Mix tomato paste and cornflour together and then add to mince, allow to boil, reduce heat, simmer uncovered until thickens. Remove from heat.
The pastry can be either pre-prepared such as a GF pastry available from health food stores (‘The Pastry Pantry’) or can be made by you – the following is the instructions for GF pastry: Ingredients for GF pastry:
- 1 ? cup brown rice flour
- 1/3 cup maize flour
- 1/3 cup soy flour
- 200g cold butter
- 1/4cup cold water
Process the flours and butter until the mix is smooth in texture. Add water slowly until the ingredients combine. Refrigerate for 30 minutes.
To make the pastry – roll mix between 2 sheets of baking paper. Preheat oven to 180oC. Oil small pie cases (or a muffin tray). Ease the pastry into the cases, press the pastry into the base and sides. Cut circles of pastry to be slightly larger than the top of the pie cases and set aside.
Scoop mince mixture into the pie cases. Rub egg around edges of pie pastry, then place pastry top on the pie. Crimp edges of the pie to seal pies. Rub egg over the pastry lid. Place in oven for 25 minutes.
The same idea can be used to make large family size pies. The vegetables used in the filling can be changed to other vegetables as your taste buds desire.