MINI GLUTEN FREE PIES RECIPES

Steps:

• preheat oven to 325*.
• mix cream cheese and butter together, stir in flour, chill dough in fridge for 1 hour.
• Shape dough into balls and place in muffin tins, press dough up the sides and bottom of the muffin cups ( i usually wear a thin latex glove to stop my fingers sticking to the dough, and you have to work fairly quickly while the dough is chilled and still firm ) this amount usually makes 9 little pies.
• Sprinkle half the pecans into dough lined muffin cups.
• Beat together the egg, 1 tbsp melted butter, salt and vanilla until smooth.
• Spoon filling into cups and top with remaining pecans.
• Bake at 325* for 25 minutes.
• Cool completely before removing pies from muffin tins.

Steps:

• 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 thickened. Cool.
• Meanwhile, make pastry. Process flours and butter until mixture is fine. Add enough of the water and process until ingredients come together. Enclose 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/3-inch top diameter, 5cm/2-inch base diameter), place on oven tray.
• Roll pastry between sheets of baking paper until 5mm (¼-inch) thick. Using 9cm (3½-inch) cutter, cut 12 rounds from pastry, press rounds into base and sides of foil cases. Spoon beef mixture into pastry cases, brush edges with egg.
• Using 7cm (3-inch) cutter, cut 12 rounds from remaining pastry,place rounds on pies, press to seal edges. Brush pies with egg, cut two small slits in top of each pie.
• Bake pies about 25 minutes. Serve with gluten- free tomato sauce (ketchup).