Gluten and Dairy Free Aussie Breakfast Pies
makes 8 small pies depending on the depth and diameter of the pie mould.
- 1 packet of gluten free pastry.
I used the genius pastry recipe from the latest cookbook, Life Changing Food from Jo Whitton (Quirky Cooking), Its been a lifesaver book when dealing with kids with food intolerances. - 1 onion finely chopped
- 2 tbls olive oil
- 600g beef mince
- 1 cup water
- 2 beef stock cubes
- 1/4 cup tomato sauce
- 2 teaspoons of Worcestershire sauce
- 1 pinch of salt and pepper
- 3 tbls tapioca or corn flour (for thickening)
- 8 eggs (small is best for this recipe)
- 1 -2 rashers of bacon (3 for shortcut) chop finely.
- Vegan cheese grated
- dried parsley
- If using your own homemade GF pastry, a trick is to roll it out between two sheets of baking paper. Mess and flour-free and solves the problem of it sticking to your bench.
- Cook the onion in olive oil until translucent.
- Brown the mince and chop down to small chunks with a spatula or wooden spoon.
- Add 3/4 of the water, stock cubes, sauces and seasonings. Bring to the boil and simmer for 10 minutes.
- Blend the flour in the remaining 1/4 of water and add to the meat and stir through.
- Cook for a further 5 minutes, be careful that it doesn’t stick to the pan. Cool
ASSEMBLY
- Place a disc of pastry for the base of the pie in each mould
- Put approximately 1 tbls of meat mixture in the mould (depending on how large the mould is) and press down with back of spoon to make a bowl shape for the yolk to sit. Add a pinch of chopped bacon.
- Crack an egg and place on top
- Top with cheese and a sprinkle of parsley and cook.
The egg will form to the shape of the pie and create a delicious lid.
Keep checking on it. poke with the end of a knife if you wish for the yolk to cook quicker.
If you’d like a vegetarian meat replacement for the pie filling. Head to my Vegan Lasagne Recipe and follow the steps for the lentil meat sauce but add the Worcestershire, salt and pepper.
Gluten and Dairy Free Aussie Breakfast Pies
makes 8 small pies depending on the depth and diameter of the pie mould.
- 1 packet of gluten free pastry.
I used the genius pastry recipe from the latest cookbook, Life Changing Food from Jo Whitton (Quirky Cooking), Its been a lifesaver book when dealing with kids with food intolerances. - 1 onion finely chopped
- 2 tbls olive oil
- 600g beef mince
- 1 cup water
- 2 beef stock cubes
- 1/4 cup tomato sauce
- 2 teaspoons of Worcestershire sauce
- 1 pinch of salt and pepper
- 3 tbls tapioca or corn flour (for thickening)
- 8 eggs (small is best for this recipe)
- 1 -2 rashers of bacon (3 for shortcut) chop finely.
- Vegan cheese grated
- dried parsley
- If using your own homemade GF pastry, a trick is to roll it out between two sheets of baking paper. Mess and flour-free and solves the problem of it sticking to your bench.
- Cook the onion in olive oil until translucent.
- Brown the mince and chop down to small chunks with a spatula or wooden spoon.
- Add 3/4 of the water, stock cubes, sauces and seasonings. Bring to the boil and simmer for 10 minutes.
- Blend the flour in the remaining 1/4 of water and add to the meat and stir through.
- Cook for a further 5 minutes, be careful that it doesn’t stick to the pan. Cool
ASSEMBLY
- Place a disc of pastry for the base of the pie in each mould
- Put approximately 1 tbls of meat mixture in the mould (depending on how large the mould is) and press down with back of spoon to make a bowl shape for the yolk to sit. Add a pinch of chopped bacon.
- Crack an egg and place on top
- Top with cheese and a sprinkle of parsley and cook.
The egg will form to the shape of the pie and create a delicious lid.
Keep checking on it. poke with the end of a knife if you wish for the yolk to cook quicker.
If you’d like a vegetarian meat replacement for the pie filling. Head to my Vegan Lasagne Recipe and follow the steps for the lentil meat sauce but add the Worcestershire, salt and pepper.