Gluten Free Vegan ‘Mince’ Pies

One thing I really miss about healthy, gluten free food, is that you very rarely get to have pastry. I grew up working in a bakery and love a warm, wholesome mince pie as much as anyone. However, most are filled with vegetable oils and refined white flour. This pastry recipe is very wholesome and super easy to make. The filling tastes just like the real deal, as does the healthy tomato sauce! If you’re making the sauce, I recommend doing this first, before you make the pies – that way you can use it in the mince mixture. You also need to note that the pastry needs to rest overnight, so will need to be made ahead. However, both are super simple, so don’t let that deter you form trying these scrumptious pies. I tested them on vegan friends, as well as meat-eaters and both said they tasted just like a regular meat pie! I cannot express how delicious and satisfying these were. I hope you enjoy them too!

Makes 5-6 pies

Pastry Ingredients:

1 1/2 cups oats, blended into a flour

1 1/2 cups brown rice flour

1 1/2 cups buckwheat flour

3 tbsp psyllium husk

3 tbsp apple cider vinegar

1/2 tsp salt

1 1/2 cups filtered water

Method:

1. Place all ingredients (except water) into a large bowl.

2. Pour water in and knead to form a firm dough. Adjust the water where needed.

3. Cover and leave on the bench overnight or up to 48 hours.

Mince Filling Ingredients:

1 onion finely chopped

350-500g plant mince (I used Organic Village)

1 cup water

2 beef-style stock cubes (or vegetable stock)

1/4 cup tomato sauce

2 tsp Worcestershire sauce

1 pinch salt and pepper to taste

Plant milk and oil to glaze (if you’re not vegan, use a whisked egg)

Method:

1. Cook meat and onion until meat is well browned.

2. Add water, stock cubes, sauces and seasonings.

3. Bring to the boil and simmer for 15-20 minutes.

4. Grease 5-6 pie foils with olive oil. Roll small circles of the pastry dough between two sheets of baking paper and place in the bottom of each foil and mould to fit up the sides. Trim any excess pastry.

5. Spoon in the cooled ‘mince’ mixture. Moisten edges of pastry with water.

6. Top with another small circle of pastry, pressing down to seal the edges, trim and glaze with milk and oil or an egg.

7. Bake at 200C for 15 minutes or until golden and crispy.

8. Serve with the healthy tomato sauce, sweet potato chips and peas & spinach, or as is. Enjoy!

Healthy Tomato Sauce Ingredients:

700g tomato puree (I used a bottle of organic passata)

170g tomato paste

1 tbsp olive oil

2 cloves garlic minced

1/4 cup apple cider vinegar

1/4 cup red wine vinegar

1 brown onion, diced

1/4 teaspoon ground cloves

1/2 teaspoon dried oregano

1 teaspoon salt

1/4 cup maple syrup or coconut sugar

Method:

1. Heat oil and sauté garlic until fragrant.

2. Add the chopped onion and cook until softened.

3. Pour in vinegars, maple or coconut sugar and salt and bring to a boil.

4. Add tomato puree and paste and stir until well combined.

5. Add in cloves and oregano and cook until reduced and sauce thickens (about 15-20 minutes).

6. Pour into a blender and blend until smooth.

7. Pour into a large sterilised glass jar or bottle.

8. Keep refrigerated.