Recipe for allergy sufferers:

This recipe for Deep Dish Steak Pie comes from Susan Swann who has written the book Cakes and Cookies for Children on Restricted Diets which came about because of her youngest daughter's multiple food allergies and food intolerance.

The book is full of recipes which are dairy free, gluten free, wheat free, corn free, egg free, sugar free, reduced sugar, yeast free or soya free. For example, this particular recipe is dairy free, gluten free, wheat free, corn free, egg free and yeast free.

If you would like to read more <click here> or visit Susan's web site www.allergybaking.co.uk

This recipe is dairy free, gluten free, wheat free, egg free and yeast free.

Ingredients for Deep Dish Steak Pie

675g (1 ½ lb) Stewing Steak
2 level tbsps potato flour
Salt and pepper to season.
1 large sliced onion
125 mls (¼ pt) of gluten / lactose / yeast free stock*
½ tsp salt

For the Pastry:
75g (3oz) rice flour
75g (3oz) potato flour
75g (3oz) tapioca flour
75g (3oz) dairy free margarine
100 mls (3 flozs) cold water
1 tsp bicarbonate of soda
Small amount of rice milk or soya milk

*Kallo Yeast free vegetable stock cubes which are also gluten free, dairy free and yeast free

How to make Deep Dish Steak Pie

To make the pastry:

• Mix the flours together in a mixing bowl.

• Rub in the margarine until it resembles fine breadcrumbs.

• Add the water a little at a time until a smooth dough is formed.

• Cool in the refrigerator before use. This pastry is quite brittle so be patient and handle carefully.

To make the pie:

• Cut the meat into small cubes.

• Using the potato flour add salt and pepper to season.

• Put the meat into a 1 pint lipped pie dish with the sliced onion.

• Dome the meat in the centre of the dish.

• Combine the stock and water with salt to taste.

• Pour the stock into the dish over the meat.

• Roll out the pastry to about ½ inch thickness.

• From it cut a round 1 ½ inches larger than the top of the dish.

• Moisten the edge of the dish with water and line with a strip of pastry.

• Moisten the strips of pastry with water.

• Place the lid on the dish and press the edges well together to make a seal.

• Stand the pie on a baking tray brush the top using either soya milk or rice milk.

• Decorate with pastry leaves if you want to.

• Make a small hole in the centre to allow the steam to escape.

• Bake just above the centre of the oven for 15 minutess.

• Remove the pie from the oven and cover the pastry with a piece of greaseproof paper to prevent it from browning too quickly.

• Reduce the temperature of the oven to 350°F / Gas mark 4. Continue to cook for a further 2 hours.
  

Susan Swann
www.allergybaking.co.uk

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