Gluten Free Steak and Ale Pie

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Gluten Free Steak and Ale Pie

A delicious British Pub Classic, this Gluten Free Steak and Ale Pie is very simple to make with two types of pastry; short crust and puff pastry. Using a simple method to make a gluten free rich gravy, this pie will not fail to impress the family.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: British

Keyword: Dairy Free, Galette, Gluten Free, Gluten Free Beer, Gravy, Pastry, Puff Pastry, Steak

Servings: pies

Calories: 853kcal

Author: Glutarama

Equipment

Ingredients

For the steak and ale filling

250 g rump steak or lean stewing steak which may be cheaper
1 medium onion chopped finely
1 small carrot peeled and chopped finely
2 tbsp gluten free beef gravy granules
200 ml gluten free ale
½ tsp dried thyme
1 tsp Henderson's Relish or gluten free Worcestershire sauce
pinch sugar optional - check for taste before you add

For the make the pie pastry base

150 g plain gluten free flour
40 g butter or butter alternative (I use Flora plant butter)
40 g fat (I use Trex white vegetable fat)
3 tbsp cold water
salt and pepper to taste

For the pie crust (top)

280 g Jus-Rol gluten free puff pastry or a gluten free alternative

Instructions

To make the pie base

In a mixing bowl, measure out both the butter (dairy free if necessary) and white hard fat or lard if you prefer.
Add the gluten free plain flour and seasoning and using your fingertips or a pastry blender work the fats into the flour until you have a mixture resembling breadcrumbs.
To the bread crumbs add the cold water one spoon at a time and mix in with a silicone spatula. The mixture will begin to clump together.
Tip the mixture out onto a lightly floured surface and gently work into a ball. Pop this into the fridge until you need to roll it out.

To make the pie filling

Cut off any fat from the steak and chop the meat into small pieces about the size of a dice. Set aside for later.
In a large non stick frying pan add a splash of oil and the chopped onions and begin to gently brown on a medium heat.
After approx. 5 minutes, add the finely chopped carrot and continue to heat gently to soften.
After about 5 more minutes, tip the softened onion and carrot onto a small plate and return the frying pan to the heat with another splash of oil.
Now add the chopped steak to the pan and fry on a medium heat until the meat has a lovely brown caramelised look to it. Turn the heat down and prepare your gravy.
In a jug, measure 200ml of gluten free ale. To the ale add the gluten free gravy granules, dried thyme and Henderson's Relish. Give the ingredients a mix to combine.
Now pour the gravy and ale mix to the frying pan, turn the heat up slightly and begin to mix constantly as the liquid will thicken quite quickly. Carefully taste test the gravy for flavour and if you think it's too bitter add a little sugar or even tomato ketchup to taste.
Remove from the heat and leave too cool while you work on the pie base.

To part bake the pie case

Preheat the oven to 200°C | 180°C Fan | 400°F | Gas 6
Take the homemade pie base pastry out of the fridge and work for a minute or two to make it supple. Next, roll out the pastry to about ½cm thickness.
Cut the rolled pastry into four and press the pastry shapes into you pie tins cutting off any excess or patching up any gaps. No need to worry about this looking perfect. Place your pie tins on a baking sheet.
You could use baking beans to blind bake these little pies, personally I don't bother and just bake for 10mins in the oven.

To make the pie crust (top)

Ideally you'll have a ready-rolled gluten free puff pastry. Unroll the pastry and using your pie tins as a template, cut out lid shapes for all 4 pie tins. Set these aside on a lightly floured surface until you need them.

To build the steak and ale pie

Take your part baked pie cases and fill each case equally with the slightly cooled steak and ale pie filling.
TOP TIP: leave a bit of gravy in the pan to use as a glaze.
Brush the edges of the pie tins to help the tops stick, then place the cut out puff pastry shapes over the filled pies. Press down gently with your thumb or a fork to seal the pie. Finally, make an incision in the middle to allow steam to escape.
Glaze each pie with any leftover gravy using a pastry brush. Put each pie back on the baking sheet and place in the oven for 20 minutes until the puff has turned a golden colour.
Serve with mashed potato, vegetables and gravy or eat cold as part of a picnic or teatime snack.

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