Have you seen this weeks Great British Bake Off? Now that was some major piespiration! I really wish I was Paul, Mary, Sue or Mel to get to taste all the yummy bakes the contestants come up with. This of course would have to be in some alternate universe where I could eat whatever I wanted without any horrible consequences. Ahhh wouldn’t that be nice? If anyone knows how to get there please do let me know. This weeks episode lead to some massive pie cravings. Growing up pie was one of my favourite dishes; in particular meat pie. My mum used to make this pie for Sunday lunch. I used to love watching her make it especially when it came to opening up the pastry as I always used to get a little piece of pastry to play with. I absolutely adore the feel of pastry. It just feels amazing. I loved kneading it and rolling it out. Simply sheer delight! Here’s a picture of me as a kid rolling out my tiny piece of pasty.

Today however I will not be making my own shortcrust  pastry since I am quite busy at the moment.  I also had quite an unsuccessful schortcrust pastry a few months back and I just do not have time to experiment with it. I just can’t risk ruining another pie….especially when eating the crust is my favourite part. I know Mary Berry wouldn’t approve but then again she doesn’t have to make a GF shortcrust pastry. So perhaps she’d let this one slide… Here is the recipe. The meat filling is a low FODMAP adaptation of my mum’s recipe.

Meat Pie (makes 2 small pies or one medium pie)

Ingredients:

Approx. 400g GF pastry dough (I used Genius gluten free shortcrust party) It does contain some whey powder which seems to be in small amounts and did not bother me. Lactase drops or pills taken with the meal will aid the digestion of lactose.

Filling:

• 500g beef; cut in cubes or 250g beef and 250g pork cut in cubes
• one carrot chopped
• 200g tomato passata
• one tablespoon tomato puree
• salt and pepper to taste
• teaspoon dried basil
• teaspoon dried parsley
• 1/8 teaspoon mixed spice
• 5 curry leaves
• 2 bayleaves
• 1/4 teaspoon paprika
• pinch of asoefetida
• bunch of chives finely chopped
• 2 spring onions, only use the green part and chop finely
• 1 tablespoon garlic infused olive oil
• a splash of red wine

Method:

1. Heat oil in a pot.
2. Once hot add meat and seal it.
3. Add a splash of red wine and cook until it evaporates.
4. Add the carrot, chives and spring onion and mix in.
5. Add the tomato passata, puree, basil, parsley,  paprika, mixed spice, bay leaves, curry leaves  and aesofetida.
6. Bring to a boil, then lower heat and leave to simmer for 30 minutes.
7. Open the pastry on a lightly floured surface and prepare it in the tin.
8. When the filling is ready, remove any curry and bay leaves. Place the meat mixture on the pie base. If you find the filling is too runny thicken it further.

9. Cover with another thin layer of pastry dough. You may need to use some water to seal the top and bottom layers together. Prick the top layer with a fork to allow steam out while baking.

10. Bake in a preheated oven at 220C for 20 minutes or until golden brown.

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