Gluten and dairy free pies are the bom diggety for breakfast, lunchboxes or just resting in the freezer for easy loading later.
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
- 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.