Ingredients
Instructions
- 1.
SHORTCRUST PASTRY
- 2.
In a large bowl, whisk together flour, xanthan gum and salt
- 3.
Grate the butter into the bowl using the large blade of a cheese grater. Mix the flour with a fork to coat the butter, then use your fingers to rub the mixture together until it resembles coarse breadcrumbs.
- 4.
Beat the egg with 2 tablespoons of cold water, then add it to the mixture. Use your hands to bring the dough together until a ball forms. If the mixture is still crumbly, add cold water 1 tablespoon at a time until the dough becomes pliable.
- 5.
Form the dough into a disc and wrap it in cling wrap. Refrigerate for 30 minutes
- 6.
The Filling: Meanwhile, prepare the filling. In a large hot skillet, add the oil, meat, and shallots, then season with salt and pepper. Cook over medium-high heat, breaking up any lumps as the meat cooks.
- 7.
Add the spices and 2 tablespoons of water, cooking for 1 more minute. Remove from heat and stir in the mashed potatoes until well combined. Set aside to cool before using.
- 8.
When ready, preheat the oven to 375 F
- 9.
Place the dough on a floured surface and sprinkle it with gluten-free flour. Cover it with parchment paper. Using a rolling pin, roll the dough out to about 1/4-inch thickness. Cut out 9 circles using a 3-inch biscuit cutter. If needed, roll each circle thinner, using flour as necessary. Place the circles into a greased muffin pan, ensuring they cover the base and sides. Use your fingers to press the pastry into shape and trim off any excess.
- 10.
Using a cookie scoop or a large spoon, divide the meat mixture evenly between the cups
- 11.
Using the remaining dough, gather it into a disc and divide it into 9 balls. Roll each ball into a lid about 3 inches in diameter, large enough to cover the pies. Press the edges over the cups and crimp them together, trimming off any excess.
- 12.
Using a sharp knife, cut a few slits in the tops and brush with egg wash. Bake for 35 minutes or until golden.
- 13.
Once baked, remove from the pan and set on a wire rack to cool, or serve straight from the oven.
Nutrition Info
Nutritional Information Per Serving (1/9) | Calories: 350 | Total Fat: 20g | Sodium: 450mg | Total Carbohydrates: 29g | Dietary Fiber: 2g | Sugars: 1g | Protein: 12g | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.
Kristina
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