Select Page

This is a great recipe to use when you have some spare mince leftover from spaghetti bolognaise, or make extra meatloaf - do a double batch of one of those recipes, or use this recipe, and split it in half before cooking. Keep half in the fridge for the next night, and make these mince pasties... same, same but different! I don't know about your kids, but mine love anything that has pastry involved!

This recipe is gluten-free, dairy-free and nut-free.

You can find the pastry recipe here.

Yields4 Servings
Category, , , DifficultyBeginnerPrep Time30 minsCook Time30 minsTotal Time1 hr

 1 Portion of GF Pastry
 500 g Mince (beef or pork)
 1 cup GF Breadcrumbs
 1 Onion - sliced thinly
 2 tsp Minced garlic
 2 Eggs (one for the mixture; and one, beaten gently, to brush over the pastry)
 ¼ cup Tomato Sauce
 2 tbsp Sweet Chilli Sauce
 2 tsp Mixed Herbs (fresh or dried)
 2 tbsp GF Soy Sauce
 2 tbsp Worchestershire Sauce
Side Dishes
 Fresh in-season vegetables or salad ingredients.

1

The first thing to do - is to take some pastry out of the freezer in the morning, and leave to defrost naturally in the fridge for the day, OR make a portion of it; you can find the recipe here:

https://happytummy.co.nz/recipe/gluten-free-pastry/

If you're making it fresh - leave it in the fridge for a good half hour before using it, but I have used it instantly straight after making, you just need to add extra flour to the bench and rolling pin, so it doesn't stick!

2

Turn the oven on to 180oC, and cover a baking tray with baking paper, ready for the pasties (you may need two baking trays, or bake them in two rounds).

In a bowl - mix together the mince, GF breadcrumbs, onion, minced garlic, egg, tomato sauce, sweet chilli sauce, herbs, GF soy sauce and worchestershire sauce.

3

Roll out your pastry reasonably thin (to about 2-3mm thick), you may need to do a third at a time rather than all at once.

Cut squares out - they need to be about 10-12cm square, mark the middle diagonal line enough so you can see it, but it doesn't cut through the pastry.

4

Pop a few tablespoons of the mince mixture on one side of the middle mark, leaving a good 1 to 1.5cm gap around the edges.

Fold over the other half of the pastry, and use your fork to squash the ends together (as per the picture), prick the top of the pasty a good 2-3 times with a fork, and then gently move onto the baking tray.

Brush the egg mixture over each pasty once you have placed it on the baking tray!

5

Once you have a tray full of these - pop them in the oven, and bake for 30 minutes or until the pastry is golden and the mince is cooked.

While the pasties are cooking, prep and sort your vegetables or salad.

6

In 30 minutes - serve your pasties with the fresh salad or vegetables, and enjoy.

NOTE:

* These pasties are great with dipping sauces, so have some tomato sauce, or sweet chilli sauce on the table ready!

* If you can tolerate dairy - feel free to include 1/2c grated cheese to the mince mixture before cooking the pasties!

Ingredients

 1 Portion of GF Pastry
 500 g Mince (beef or pork)
 1 cup GF Breadcrumbs
 1 Onion - sliced thinly
 2 tsp Minced garlic
 2 Eggs (one for the mixture; and one, beaten gently, to brush over the pastry)
 ¼ cup Tomato Sauce
 2 tbsp Sweet Chilli Sauce
 2 tsp Mixed Herbs (fresh or dried)
 2 tbsp GF Soy Sauce
 2 tbsp Worchestershire Sauce
Side Dishes
 Fresh in-season vegetables or salad ingredients.

Directions

1

The first thing to do - is to take some pastry out of the freezer in the morning, and leave to defrost naturally in the fridge for the day, OR make a portion of it; you can find the recipe here:

https://happytummy.co.nz/recipe/gluten-free-pastry/

If you're making it fresh - leave it in the fridge for a good half hour before using it, but I have used it instantly straight after making, you just need to add extra flour to the bench and rolling pin, so it doesn't stick!

2

Turn the oven on to 180oC, and cover a baking tray with baking paper, ready for the pasties (you may need two baking trays, or bake them in two rounds).

In a bowl - mix together the mince, GF breadcrumbs, onion, minced garlic, egg, tomato sauce, sweet chilli sauce, herbs, GF soy sauce and worchestershire sauce.

3

Roll out your pastry reasonably thin (to about 2-3mm thick), you may need to do a third at a time rather than all at once.

Cut squares out - they need to be about 10-12cm square, mark the middle diagonal line enough so you can see it, but it doesn't cut through the pastry.

4

Pop a few tablespoons of the mince mixture on one side of the middle mark, leaving a good 1 to 1.5cm gap around the edges.

Fold over the other half of the pastry, and use your fork to squash the ends together (as per the picture), prick the top of the pasty a good 2-3 times with a fork, and then gently move onto the baking tray.

Brush the egg mixture over each pasty once you have placed it on the baking tray!

5

Once you have a tray full of these - pop them in the oven, and bake for 30 minutes or until the pastry is golden and the mince is cooked.

While the pasties are cooking, prep and sort your vegetables or salad.

6

In 30 minutes - serve your pasties with the fresh salad or vegetables, and enjoy.

NOTE:

* These pasties are great with dipping sauces, so have some tomato sauce, or sweet chilli sauce on the table ready!

* If you can tolerate dairy - feel free to include 1/2c grated cheese to the mince mixture before cooking the pasties!

Mince Pasties with Salad [GF DF NF]