Beef & Cheese Pies with Buckwheat Pastry

INGREDIENTS

PASTRY

140g FreshLife Buckwheat flour

60g FreshLife Rice flour + extra for dusting

60g cold diced butter

2 tbsp Parmesan cheese

1 egg

1 tbsp olive oil

Pinch salt

2-3 tbsp cold water

FILLING

700g lean beef steak (rump, scotch or sirloin) trimmed and finely diced

1 small onion, finely diced

2 cloves garlic, crushed

2 tablespoons olive oil

1 cup strong beef stock

1 cup tomato pasta sauce, gluten free

2 tbsp cornstarch/flour

1 tbsp balsamic vinegar

1 tbsp whole grain mustard

2 tbsp sweet chilli sauce

2 tbsp cold water

TOPPING

½ cup grated tasty cheese

1 egg + 2 tbsp milk for pastry egg wash

METHOD

• To make the pastry - In the food processor combine the buckwheat and rice flour, butter and parmesan and pulse until the mixture resembles breadcrumbs then add the egg, oil and salt and pulse in. Then add 2-3 tablespoons of the water or enough to bring the mixture into a ball. Remove from the processor and wrap in cling form and chill until required.

• For the filling - Heat the oil and sauté the beef, onion and garlic until coloured then add the stock and pasta sauce, simmer for 20-30 minutes covered, stirring occasionally.

• Combine the cornstarch, balsamic, mustard, sweet chilli and water to make a smooth paste then stir into the simmering beef and cook a further 5 minutes until thickened. Allow to cool then chill until firm.

• Pre-heat the oven to 190°C and lightly grease 6 individual pie tins.

• Divide the pastry into 6 even sized pieces and roll each into a 15cm circle using a light dusting of extra rice flour if needed. Arrange the pastry circles in the tins allow the pastry to drape over the sides a little. Chill for 5 minutes.

• Divide the cold beef mixture between the pastry lined tins and top each with a little cheese then gently fold in the overhanging pastry sides to make a little moneybag shape. Brush the pastry sides and top with the egg wash and top with extra grated cheese.

• Arrange on a large heavy baking tray and bake for about 40-45 minutes or until golden and bubbling. Allow to cool for 10-15 minutes before removing from tins.

• Serve with your favourite chutney and green veggies on the side.