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Photographer: Teny Aghamalian, Stylist: Louise Bickle
Photographer: Teny Aghamalian, Stylist: Louise Bickle


  • 2 teaspoons vegetable oil
  • 1 medium brown onion (150g), chopped finely
  • 2 rindless bacon rashers (130g), chopped finely
  • 350g beef mince
  • 2 tablespoons tomato paste
  • ¼ cup (35g) arrowroot
  • 2 cups (500ml) gluten-free beef stock
  • 1 egg, beaten lightly
  • pastry
  • 1¾ cups (350g) rice flour
  • 1/3 cup (50g) (corn) cornflour
  • 1/3 cup (40g) soya flour
  • 200g cold butter, chopped
  • ¼ cup (60ml) cold water, approximately

Mini meat pies

The Australian Women’s Weekly
  • Serving size: Serves 10 or more
  • Cooking time: More than 1 hour

Heat oil in medium saucepan; cook onion and bacon, stirring, until onion softens and bacon is browned. Add beef; cook, stirring, until browned.

Add paste and blended arrowroot and stock; bring to the boil stirring. Reduce heat; simmer, uncovered, until mixture is thickened. Cool.

Meanwhile, make the pastry. Process flours and butter until mixture is fine. Add enough of the water to make ingredients come together. Cover with plastic wrap; refrigerate 30 minutes.

Preheat oven to 220°C/200°C fan-forced. Oil 12 x ¼-cup (60ml) foil pie cases (7cm diameter top, 5cm diameter base); place on oven tray.

Roll pastry between sheets of baking paper until 5mm thick; cut 12 x 9cm rounds from pastry. Ease pastry rounds into cases; press into base and sides. Spoon beef mixture into pastry cases; brush edges with egg.

Cut 12 x 7cm rounds from remaining pastry; place rounds on pies, press pastry to seal edges. Brush pies with remaining egg; cut two small slits in top of each pie.

Bake pies about 25 minutes. Serve with gluten-free tomato sauce.

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