Fabuliciouzly creamy mushroom filling encased in a shortbread like pastry.
I love pies! I love baking pies! I love eating pies! So when I was forced to go Gluten Free for my health, naturally, I was devastated. My search for the perfect Gluten Free Pie commenced. After much trial & error, I am still no closer to finding that magic recipe, but this pastry recipe I found from The Australian Women’s Weekly is ok, although I would liken it more to a shortbread biscuit rather than pastry.
The BEST Gluten Free Pie of all time still belongs to Hayden’s Pies in Ulladulla on the New South Wales South Coast. Hayden, I beg of you, PLEEEAAAAAASSSSSSSEEEEEEEEEEE, share your perfect pastry recipe with me……..
For these wee beauties, I started off by making the filling. Simply melt 2 tablespoons of butter in a frypan before adding in 250g worth of sliced mushrooms (I prefer to use Swiss Browns, but whatever floats your boat) & cook those down until they’re lovely & tender. Next, add in 1/2 cup of thickened cream & allow that to simmer gently until it’s reduced. Finally, season generously with salt & white pepper. Set the filling aside to go cold.
Now comes the ‘pastry’. Into the bowl of your food processor goes 1 & 3/4 cups of rice flour, 1/3 cup of cornflour & a 1/3 cup of soy flour along with 200g of cold chopped butter. Process that lot to make it into a fine mixture. Next add just enough cold water (about 1/4 cup worth) slowly until everything comes together in a dough ball. Wrap the dough in cling film & pop in the fridge to chill for half an hour.
Now, I don’t know if it was the fact that I was crazy enough to making these in 42c heat that day or what, but my pastry didn’t roll as per the recipe. If you can get yours to, then they say to pop it between 2 sheets of baking paper to roll it out to 5mm thick before using your cutters to cut rounds.
I did manage to roll mine out successfully, however, attempting to pick up my cut out rounds simply didn’t happen, they just tore apart. So what I then did was to re-knead it back into a dough ball & I just broke bits off by hand & flattened out into my wee home-made pie tins.
Oh yes, I couldn’t find any foil pie cases so all I did was cut out squares of my tin foil & stuff them into the holes of a cupcake baking tray – voila!
Once I had all my pie cases ready, it was an easy task to spoon my prepared mushroom filling into each one before brushing the edges with some lightly beaten egg & crowning them with more of the pastry flattened out by hand. Then I brushed the tops with more of the beaten egg & popped them in a 220c oven for 25 minutes.