Ingredients
Gluten-free pastry
Method
1.In a large heavy-based saucepan, heat half oil on medium. Saute onion 2-3 minutes until tender. Increase heat to high, cook steak, 4-5 minutes until browned. Add stock, pepper and bay leaves, bring to boil. Reduce heat to low, simmer, covered 1 hour.
2.Remove lid; simmer, uncovered, 1 to 1 1/2 hours, until meat is tender.
3.Meanwhile, make pastry: in a saucepan heat water and butter on medium. Simmer 1 minute. Add flour and xanthan gum, stirring. Cook 5 minutes until mixture forms a ball.
4.Transfer to a bowl of an electric mixer, cool slightly. Beat in egg. Chill, covered, 30 minutes.
5.Preheat oven to moderate, 180°C. Lightly grease six 15cm individual pie plates.
6.Toss mushrooms, thyme, garlic and remaining olive oil on an oven tray. Bake 25-30 minutes until tender.
7.Divide pastry into 4 pieces. Roll between two sheets baking paper into 20cm rounds. Line dishes with pastry, and prick with a fork.
8.Place on an oven tray and bake blind 15 minutes. Remove paper and filling. Bake 5-10 minutes until golden.
9.In a small bowl, mix arrowroot and water until smooth. Gradually stir into hot beef mixture, simmering until thickened. Season to taste.
10.Divide mixture between pastry cases. Top with roasted mushrooms and feta. Serve with spinach leaf salad.
If preferred use your favourite home-made gluten free flour, or frozen pastry – but remember it won’t be gluten free.
Note
