6 individual pies

Serve with choko chutney

Filling Ingredients

  • 500 minced meat
  • Allowed oil for cooking (canola, sunflower or rice bran)
  • 1 ½ cups prepared stock (pre-made elimination diet vegetable stock)
  • 1 small clove garlic, crushed
  • ½ leek, diced
  • 2 stalks celery, diced
  • ¼ cup chopped parsley
  • Salt to taste
  • 2 tablsp plain gluten free flour
  • ¼ cup water


Readymade or make a pastry according to a recipe

  • This recipe uses 2 prepared pastries from CHOICES bread shop (no soy).
    • 500g gluten and dairy free Pie Pastry
    • 1 sheet of gluten and dairy free Puff Pastry

6 hole large muffin tray

Multibake paper and Nuttalex for greasing trays


  • Preheat oven to 2000C.
  • Prepare muffin tray: Grease each muffin hole with Nuttalex & cut a rough circle of multibake paper to fit the bottom of each hole (this helps turn the pies out)
  • Add oil, mince, garlic, celery, parsley & leek to a pan on the stove and cook the mince until browned
  • Add the stock and simmer the mince until the liquid is almost gone
  • Salt to taste
  • Combine the GF flour with the water and stir this through the mince mixture to thicken
  • Remove the mixture from the stove and cool slightly

Assembling the pies

  • Sprinkle extra plain GF flour over a clean bench & knead the Choices 500g GF Pie Pastry for a few minutes
  • Roll out to about 3mm thick with a rolling pin & cut out 15cm diameter circles
  • Ease the pastry into the muffin holes and press it to the base and flatten it to the sides. Cut excess off at the top with a knife. Leave a flat edge on top to join the top puff pasty
  • Repeat kneading, rolling and cutting until the 6 cases are lined
  • Spoon meat mixture evenly among the pies, bring the mixture to just below the top edge of the pie
  • Take one sheet of the Choices GF Puff Pastry and cut out 6 circles the same size as the top of your muffin holes
  • Brush the top edge of the pie pastry with a little water and place the puff pastry on the top. Use a fork to gently press the 2 pastries together
  • With a knife make a small slit in the top of the pie before cooking
  • Cook for 10 minutes at 2000C in a normal oven, then fan force the oven for the final 15 minutes of cooking
  • Let pies sit 10 minutes before turning them out.

Serve them with a suitable chutney

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

Free from gluten/wheat and dairy foods

containing gluten/wheat and or dairy foods

free from gluten/wheat or dairy food

containing gluten/wheat and or dairy foods

Featured Recipes

Gluten Free Nutrition Freebie

Reading a Food Label for GLUTEN in Australia & New Zealand download your copy here