I’m so excited about this recipe!! Since going gluten free my family have seriously missed pastry and now it’s back and, dare I say, better than ever!! I baked the pie in a big 25cm diameter pie dish so I’ll give you the new quantities for the pastry recipe too.
For the filling you will need:
3 onions, chopped
4 cloves garlic, chopped
6 carrots, peeled and chopped
1 punnet button mushrooms
2T tomato paste
1/2 cup red wine
1/2 cup Waylands Beef Bone Broth
1T fresh rosemary, chopped
Salt and pepper
Tallow, clarified butter or coconut oil for frying
For the pastry you will need:
450ml macadamia flour
540ml tapioca flour
Good pinch salt
3/4 t bicarb
3T coconut oil, macadamia nut oil, clarified butter or tallow
Get a heavy based pan nice and hot, add the cooking fat of your choice and brown the mince well. Add the onions, carrots and garlic and cook, stirring often until the onions are translucent, add the mushrooms and cook for a further 5 minutes on high, add the tomato paste, cook for a further 5 minutes, stirring frequently then add the red wine and allow the alcohol to evaporate followed by the bone broth, turn down the heat to a simmer, add the rosemary and allow to bubble away gently with the lid on for about 25 minutes. You mince filling should be beautifully glossy and unctuous and not watery, if there is still quite a bit of liquid in the pot remove the lid and allow to simmer to reduce for a few minutes.
While the filling is doing it’s thing you can prep the pastry. I use my food processor for this but it’s really easy to do by hand too. Place the flours, salt and bicarb into the food processor or bowl and mix well, add your fat of choice and combine until the mixture looks like fine bread crumbs, add the egg whites and mix well and then add the water, the dough will look too soft initially but it firms up nicely after a few minutes rest.
To assemble your pie, take just over half the dough and press into your pie dish to make the crust base, it needs to be about 5mm thick. Using a bit of tapioca flour dusted on your work surface or chopping board press the remaining pastry into a disk about 5mm thick, I cut the disk into 4 and then lifted each wedge onto the pie to form the top. Pour your filling into the pie shell, this pastry is incredibly forgiving so you can put the filling in hot. Put your pie lid pieces in place and make a hole in the centre or insert a pie bird in the centre of your filling and position your pastry wedges around it. Give the pie top a good egg wash with the left over yolks mixed with a bit of water and bake at 200 degrees C for 35 minutes.
Serve hot, with mash and steamed veggies.