Steak pies 🙂 So delicious, yet I haven’t eaten a pie in years! I never quite got the pastry right (it’s traditionally so reliant on gluten for holding together, and butter for that crumbly texture), but this time it was spot on. I’m still not exactly sure how I did it (it was a mix of arrowroot, coconut and almond flours, with eggs and a little salt), but I have a few pastry-related plans up my sleeve so we shall soon see whether or not it was a fluke.
Anyway, I molded the pastry into deep cupcake/muffin cases. I say molded, when actually it was a relatively pain-free experience! Usually, gluten- and dairy-free pastry is really hard to work with and just breaks apart all over the place. Not this time! There were one or two cracks that needed to be papered over, but that was where I had rolled the pastry dough too thin. Please excuse the ugly edges…I haven’t had much experience with pie crusts before!
I baked the pastry for 15 minutes at 395 F, before adding the already-cooked filling (diced sirloin steak, sweet potato, carrot, celery, mushroom, onion, garlic, chicken stock) and topping with another layer of pastry. I then cooked them for another 15-20 minutes until the pastry was golden.
These actually held together! I was so proud. And nothing leaked through the bottom. The golden bottom. It was so nice, the gravy even bubbled up through the little holes in the top! And the pastry was crumbly, but not dry. It was as close to flaky and buttery as I think I’m ever going to get! Did I mention I was proud?