440gRice Free Gluten Free Flour BlendGFA Blend B - See NOTES (1)
1 tspfine sea salt
220gunsalted butter (or dairy-free alternative)cold and cubed
3 to 4tbspcold water iced if possible
Sausage Pie Filling (for 12 little pies)
150ggluten free sausage meat
salt/pepper/herbs/spicesas preferred to season to taste
Chicken-Pesto Filling (for 12 little pies)
1largeboneless, skinned chicken breast
3tbspPesto sauce of choice
Butternut Squash, Pine Nut & Stilton Filling (for 12 little pies)
salt and pepper to taste
50gStilton cheese (approx weight) or other strong blue cheese
Egg-wash to glaze the pies
Weigh and mix together the flours, xanthan gum and salt, making sure all lumps are completely broken down. TIP : Weigh into an air-tight container and shake vigorously.
Rub the butter into the flour mix using the tips of your fingers until the mixture resembles coarse sand.
Beat the eggs together in a cup and then add to the flour mix with 2 to 3 tablespoons of the cold water.
Bring the dough together with a flat knife or your hands, adding more water a teaspoon at a time, until you achieve a firm, but slightly sticky dough-ball.
Knead slightly to ensure a smooth even texture. (You may choose to ‘fraiser’ the dough instead of kneading, for an extra smooth consistency - see NOTES (2))
Split the pastry into thirds (one for each filling). Wrap each portion of pastry dough in clingfilm until ready to use and chill in the fridge.
Sausage Meat Filling
If your sausage meat is unseasoned, season to taste and mix well. Set aside until ready to use.
Cut the chicken breast with a sharp knife into very small cubes (they need to be able to fit in the pies). Place into a bowl.
Add the Pesto to the bowl and mix with the chicken until well coated. Cover and set aside in the fridge until ready to use.
Butternut Squash, Pine Nut & Stilton Filling
Pre-heat the oven to 200 C/400 F/Gas 6.
Peel and de-seed the butternut squash and cut into small cubes.
Place the cubed squash in a roasting tin and drizzle with the olive oil. Season well with salt and pepper.
Roast for about 45 minutes in the oven, turning occasionally until soft and beginning to brown slightly at the edges.
While the butternut is roasting, toast the pine nuts by placing on a baking tray in the oven for about 10 minutes, turning every 3 to 4 minutes to ensure they don’t burn.
When the nuts are done, remove from the oven and set aside.
When the butternut is cooked and soft, remove from the oven and crush with the back of a fork. Add the pine nuts and stir through. Leave to cool.
Once the butternut mixture is cold, crumble and add the stilton cheese. Set aside until ready to use.
To assemble the pies
When ready to assemble the pies, prepare a couple of mini pie trays. Depending on how many ‘holes’ you have in the trays, you may need to make in batches (make sure you re-wrap the pastry in cling-film between processes).
Take one of the pastry portions and soften slightly using the warm palms of your hands.
Take a small piece of pastry dough about the size of a walnut and roll into a ball.
Push into the base of one of the holes in the tin and using a floured small pastry tamper (or the flat end of a small rolling pin), gently press the pastry dough into the hole, carefully rocking a little so that the dough pushes up the sides of the hole. The pastry should not be too thick, but should come to a little above the top of the hole to make a 'basket' shape. (if you see any holes in the pastry dough, remove and repeat the process until you have got the knack).
Repeat this process until you have 12 pastry-lined holes, making sure you keep about a third of the pastry portion for the pie lids.
Fill these 12 raw pastry mini cases with one of your fillings, almost full, but allowing for a little turn-in of the pastry-sides over the top.
Using your finger, gently ‘turn-down’ the pastry sides over the top of the filling to make a small ledge (this will form the base to stick the pastry lids). Repeat for all the pies.
To top the first set of pies, take the remaining dough from this pie batch and using a lightly floured surface and rolling pin, roll to a thickness of about 3 millimetres.
Use a round cookie cutter the size of the pie tops to cut 12 rounds of pastry.
Make the egg wash by mixing an egg with a little milk and beat together.
Brush a little egg wash on the underside of the raw pastry lid and around the pastry ledge at the top of the pie.
Stick the round lid to the pie (both egg-washed sides together), gently pressing down and smoothing at the edges with a dampened finger to seal.
Repeat to top all the prepared pies with lids.
Place the pies in the fridge for about 45 minutes to firm up slightly. Reserve the remaining egg wash to assemble the rest of the pies and to glaze before baking.
Repeat for each type of pie
When ready (which will depend on how many pie trays you have), you need to repeat the above process 'to assemble the pies' for each filling. You may need to bake each set before starting the next batch (see below for baking instructions).
It may help to differentiate the pie fillings by sticking a small star/heart/pine nut to the tops with a little egg-wash.
To bake the pies
Pre-heat the oven to 180 C/350 F/Gas 4 and brush the tops of the uncooked pies with the remaining egg wash to form a glaze.
Bake for 20 to 25 minutes until golden and crisp.
Leave in the tins for about 10 minutes, before carefully removing (you may need to ease a flat knife/small spatula down the edges of the tops to help unstick if necessary).
Place on a wire rack to cool, or eat warm and fresh from the oven.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend B can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour (particularly one which is heavily rice-based), the texture may be slightly different and more liquid may be required. (NOTE 1) To Make a single batch of 440g GFA Blend B for this specific recipe, mix :110g tapioca flour88g potato starch flour88g sorghum flour66g cornflour44g teff flour44g buckwheat flourNote 2 : To 'Fraiser' the dough see instructions in this post.