Ingredients

Pastry:

• 225g Glutafin Gluten Free Select Multipurpose white mix
• 110g butter (at room temperature)
• 1 medium egg
• 1 tbsp cold water
• ½ tsp salt

Filling:

• 1 tbsp vegetable oil
• 600g Stewing beef – diced
• 6 shallots peeled and halved
• 3 carrots peeled and chopped into 3cm batons
• 50g Glutafin Gluten Free Select Multipurpose White Mix
• 2 tbsp Tomato Puree
• 1 tbsp Gluten Free Soy sauce
• 600ml Beef stock from a gluten free cube
• Salt and Pepper

Method

1. Make the filling: Heat the oil in a large saucepan and brown the beef for 8-10 minutes.
2. Add the vegetables and fry for 5-10 minutes until they start to soften.
3. Add the flour mix, tomato puree, soy sauce and stock and season well.
4. Put the lid on the pan and simmer on a low heat for 2 hours checking regularly. If it is sticking or getting too thick, add some more stock.
5. Once the meat is tender, put in your pie dish and leave to cool.
6. When the beef is cooling make the pastry: Place half the flour mix in a medium size mixing bowl with the butter, salt egg and water. Combine to a smooth paste with a fork. Work in the remaining mix and bring together into a ball.
7. Knead on a work surface dusted with flour mix for a minute until smooth, wrap in clingfilm and chill for 30 minutes. Knead again for 1 minute and roll out to the shape of your pie tin.
8. Place on top of the pie tin and brush with egg wash. Bake at 220°c/200°C Fan/ Gas Mark 7 for 25-30 minutes until golden brown.

To Freeze: Once completely cold, double wrap in cling film or foil and store in a freezer bag for up to 3 months.