Meat & Potato Pastie GF DF Low

8 individual Pasties

Pastry: readymade or make a pastry according to a recipe

  • This recipe uses 2 sheets of prepared gluten and dairy free Puff Pastry from CHOICES bread shop (no soy).

Filling Ingredients

  • 400g chuck steak
  • Allowed oil for cooking (canola, sunflower or rice bran)
  • 1 large potato, chopped into small pieces
  • 2 stalks celery, diced small
  • ¼ leek, diced
  • 500ml water
  • Salt to taste
  • 1 tablsp plain gluten free flour
  • ¼ cup water extra


  • Preheat oven to 2000C.
  • Have pastry at room temperature
  • Line an oven tray with baking paper
  • Dice the meat into 2cm squares
  • Add oil and meat to a saucepan and brown the meat
  • Add the potato, celery, & leek to a pan and stir fry about 5 minutes
  • Add the water and cook without a lid until the liquid is almost gone
  • Salt to taste
  • Combine the GF flour with the extra water and stir this through to thicken
  • Remove the meat and vegetables from the stove and cool slightly

Assembling the pies

  • Sprinkle extra plain GF flour over a clean bench & place 1 sheet of Choices Puff pastry on the floured surface
  • Cut the pasty into 4 rectangles (halve the length and halve the breadth)
  • With a rolling pin, gently ease one side of each rectangle into a square shape
  • Repeat with remaining pastry sheet to have 8 square pastry sheets
  • Place each pastry on the baking sheet in 2 lines of 4
  • With a pastry brush or finger, wet the pastry edges with a little water
  • Divide the meat mixture evenly among the pastries; spread it in a triangular shape on half the square leaving a small edge of exposed pastry to join with the other side
  • Fold the free half of the pastry over the meat and press the edges of the pastry together
  • Gently press a fork around the edge or crimp with fingers to ensure it is sealed
  • Cook for 10 minutes at 2000C in a normal oven, then fan force the oven for a further 15 minutes of cooking
  • Eat as is ….or 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

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