Gluten Free Meat Pies
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Thermomix TM 31
Created: 2011-03-21 18:36
Changed: 2012-09-28 15:11
Preparation time: 5m
Baking time: 25m
12 cup patty cake tin, approx 10cm round cutter and approx 5 cm cutter for pie lid
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
200 g brown rice
50 g millet
50 g buckwheat
100 g arrowroot flour
1 tsp xanthum gum
100 g nuttelex or butter
90 g water , chilled
1 clove garlic
Few fresh basil leaves
Few fresh oregano leaves
20 g olive oil
2 tbsp tomato paste
2 tbsp TM vegie stock concentrate
100 g water
400 g minced lamb (beef, pork or lamb)
1-2 tbsp arrowroot flour mixed with 50g water
Grease a patty cake tin that makes 12 with nuttelex or butter.
Pre-heat oven to 180C.
Place rice, millet and buckwheat into mixing bowl and mill 1 min/speed 10.
Add remaining ingredients and knead 20 sec/, adding more water if necessary.
Place pastry onto ThermoMat or floured bench and roll out.
Cut with 10cm round pastry / cookie cutter to form bases and matching lids.
Place each pastry round into an individual greased patty tin, setting aside the pastry lids.
Blind bake at 180C for 15 minutes.
Placevegetables, onion and herbs into mixing bowl and mix 5 sec/speed 7, scraping down sides of bowl and repeating if necessary.
Add oil and saute mixture for 2 min/100C.
Add remaining ingredients except arrowroot flour paste and cook 6 min/100C/speed 1.
Once finished, add arrowroot flour paste through the MC hole in lid and cook 2 min/100C/speed 1.
Scrape mixtire out of mixing bowl into cooked pastry shell cases.
Place pastry lids on top of pies and bake in oven for 10 minutes at 180C.
You may also have some pastry left over and mince I make a bigger pie using ramekins with the leftover pastry and mince. The leftover mince is also nice for savoury mince over the next day or so or on a pizza