Meat Pie

Ingredients

• Gluten-free pâte brisée (for 1 double-crust 9 in / 23 cm pie or 6–8 small pies)

  • 2 cups (260 g) gluten-free all-purpose flour blend, with xanthan gum if possible

  • 1 tsp fine salt

  • 3/4 cup (170 g) cold unsalted butter, in small cubes

  • (100 ml each) ice water & milk

  Meat filling

  • 2 tbsp olive oil

  • 1 medium carrot, finely diced (soffritto)

  • 2 celery stalk, finely diced (soffritto)

  • 2 small onion, finely diced (soffritto)

  • 1 large leek (white and light green only), halved lengthwise, well rinsed, thinly sliced

  • 2 lb (900 g) ground meat (a mix of beef & pork)

  • 1 tbsp sweet paprika

  • 1 tbsp onion powder

  • 1 tbsp ground nutmeg

  • 1/4 tsp ground cloves

  • 1 tsp Greek seasoning blend

  • 1–1 1/4 tsp fine salt (to taste)

  • 1/2 tsp freshly ground black pepper

  • 2 tbsp gluten-free flour or cornstarch (for thickening)

  Egg wash

  • 1 egg yoke

Warm, spiced meat pies with a flaky gluten-free pâte brisée crust and a rich soffritto-leek filling

Instructions

1. Make the gluten-free pâte brisée

   1. In a bowl, whisk gluten-free flour, salt, and sugar.

   2. Add cold butter cubes and cut in with fingers or a pastry cutter until pea-sized crumbs form.

   3. In a small bowl, beat the egg with 3 tbsp ice water. Add to the flour mix and gently bring together with a fork; add more ice water 1 tbsp at a time just until the dough clumps.

   4. Divide into 2 discs, wrap, and chill at least 45–60 minutes so the dough firms up and hydrates.

   2. Prepare the soffritto and leek

   5. Heat olive oil and butter in a large pan over medium heat.

   6. Add carrot, celery, and onion; cook 6–8 minutes until soft and lightly golden.

   7. Add sliced leek, a pinch of salt, and cook 5–7 minutes more until sweet and tender, stirring often.

   3. Cook and season the meat

   8. Add ground meat to the pan, breaking it up with a spoon; cook 8–10 minutes until no longer pink and lightly browned.

   9. Stir in paprika, onion powder, nutmeg, cloves, Greek seasoning, salt, and pepper; cook 1–2 minutes to toast the spices.

   10. Pour in wine or broth, scraping the bottom; simmer 2–3 minutes.

   11. Mix water with gluten-free flour or cornstarch to make a slurry, stir into the pan, and simmer 2–3 minutes until thick and juicy but not soupy.

   12. Taste and adjust salt, pepper, or spices; let the filling cool to room temperature.

   4. Assemble the pies

   13. Preheat oven to 400°F (200°C). Place a rack in the lower-middle position.

   14. On a lightly floured (gluten-free) surface, roll one dough disc into a circle to line a 9 in (23 cm) pie plate, about 1/8 in (3 mm) thick. Gently fit it into the plate.

   15. Spoon cooled meat filling into the crust and smooth the top.

   16. Roll the second disc to cover the pie. Place over filling, trim excess, then crimp edges to seal. Cut a few small steam slits on top.

   5. Bake

   17. Whisk egg and milk for egg wash; brush over the top crust for a golden finish.

   18. Bake 35–45 minutes (large pie) or 22–28 minutes (small pies) until the crust is deep golden and the filling bubbles through the slits.

   19. Let rest at least 15–20 minutes before slicing so the filling sets and slices cleanly.

   Pro tips from Chef Exquidish

   • For extra-flaky crust: Chill the assembled pie 20 minutes before baking so the butter stays cold and puffs in the oven.

   • Gluten-free handling: If the dough cracks, press it back together gently; patch thin spots with extra dough instead of re-rolling a lot.