Gluten-Free Steak and Cheese Pie
Indulge in the hearty comfort of this *Gluten-Free Steak and Cheese Pie*, a satisfying twist on a classic favorite designed for those with gluten sensitivities. Featuring a flaky, buttery gluten-free crust enhanced with xanthan gum for perfect elasticity, this pie is filled with tender, seared steak cubes simmered in a rich, savory gravy thickened with arrowroot powder. Aromatic garlic and onions add depth, while a generous layer of melted cheddar cheese crowns the filling with creamy indulgence. Finished with a golden egg glaze, this crowd-pleasing dish is perfect for cozy dinners or special occasions. With simple, wholesome ingredients like gluten-free Worcestershire sauce and beef stock, this dish is bursting with flavor and entirely gluten-free. Serve warm from the oven and savor a meal that’s both comforting and allergen-friendly!
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Ingredients
- 300 grams Gluten-free all-purpose flour
- 150 grams Unsalted butter (cold, cubed)
- 1 teaspoon Xanthan gum
- 4 tablespoons Ice water
- 1 Egg (beaten, for glaze)
- 500 grams Steak (cut into small cubes)
- 2 tablespoons Olive oil
- 1 Onion (diced)
- 2 cloves Garlic (minced)
- 250 milliliters Beef stock
- 1 tablespoon Gluten-free Worcestershire sauce
- 2 teaspoons Arrowroot powder (or cornstarch, for thickening)
- 150 grams Cheddar cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and a pinch of salt.
Step 2
Add the cold, cubed butter to the bowl. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.
Step 3
Slowly add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 4
Heat the olive oil in a large skillet over medium-high heat. Add the steak cubes and season with salt and black pepper. Sear the steak until browned on all sides, then remove it from the pan and set aside.
Step 5
In the same skillet, add the diced onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.
Step 6
Return the steak to the skillet and pour in the beef stock and gluten-free Worcestershire sauce. Bring to a simmer and allow to cook for 20 minutes, stirring occasionally.
Step 7
In a small bowl, mix the arrowroot powder with 2 tablespoons of water to create a slurry. Add the slurry to the skillet and stir until the gravy thickens. Remove the skillet from heat and let the mixture cool slightly.
Step 8
Roll out the chilled pie crust dough on a sheet of parchment paper to fit a 9-inch pie dish. Carefully transfer the rolled dough to the pie dish, pressing it into the edges.
Step 9
Pour the steak mixture into the prepared crust, spreading it out evenly. Sprinkle the grated cheddar cheese over the filling.
Step 10
Roll out the remaining dough (if making a top crust) and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Step 11
Brush the top of the pie with the beaten egg to create a golden glaze.
Step 12
Preheat the oven to 190°C (375°F). Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Step 13
Remove the pie from the oven and let it cool for 10 minutes before serving.
Nutrition Facts
| Serving size | 1592.6 grams (1592.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4505 |
| Total Fat 298.80g | 383% |
| Saturated Fat 154.90g | 775% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 943mg | 314% |
| Sodium 4821mg | 210% |
| Total Carbohydrate 291.30g | 106% |
| Dietary Fiber 11.40g | 41% |
| Total Sugars 8.60g | |
| Protein 177.40g | 355% |
| Vitamin D 77IU | 385% |
| Calcium 1280mg | 98% |
| Iron 18mg | 97% |
| Potassium 2170mg | 46% |
Source of Calories