Mini GF Pies by Jess Lindemann
Using potato gluten free pastry, ‘that’ cheese sauce and failsafe savoury mince underneath. Big win with the kids!
Wrap in cling film and chill for at least 30 minutes before using. If the pastry is too sticky, add a little more flour.
Next make the savoury mince. You can cook your mince your usual failsafe way (making sure it’s not too moist for the pies). Or you can use any of these recipes:
Savoury Mince from Failsafe Foodie.
Failsafe Mince in the Thermomix from Domestic Diva.
Mince and “Gravy” from Cooking for Oscar.
For the topping, use THAT Cheese Sauce. The recipe has traditional and Thermomix methods. If you are on strict elimination leave out the carrot (Salicylates).
To assemble, roll out the pastry between two sheets of baking paper and cut to suit the size of muffin holes. Shape carefully to fit.
Spoon savoury mince into each pastry case and top with That cheese sauce.
Bake for approx 20 minutes at 180 deg or until pastry is lightly golden.
Fran suggested for those who can have wheat, the stand n stuff tortillas, would be a fast option for this recipe. She usually fills with failsafe mince topping shredded lettuce and a drizzle of pear ketchup. Mr 6 goes nuts over them.
Only these ones pictured (mini and standard) in this range have been confirmed as suitable for failsafe, all the others contain preservatives.
You could also fill the pies with cooked chicken instead of mince.
Suitable to freeze.
Photos by Jess Lindemann