for allergy sufferers:
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.
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.
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
recipe is dairy free, gluten free, wheat free, egg free
and yeast free.
Dish Steak Pie
(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
½ tsp salt
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
Yeast free vegetable stock cubes which are also gluten
free, dairy free and yeast free
to make Deep Dish Steak Pie
make the pastry:
the flours together in a mixing bowl.
in the margarine until it resembles fine breadcrumbs.
the water a little at a time until a smooth dough
in the refrigerator before use. This pastry is quite
brittle so be patient and handle carefully.
make the pie:
the meat into small cubes.
the potato flour add salt and pepper to season.
the meat into a 1 pint lipped pie dish with the sliced
the meat in the centre of the dish.
the stock and water with salt to taste.
the stock into the dish over the meat.
out the pastry to about ½ inch thickness.
it cut a round 1 ½ inches larger than the top
of the dish.
the edge of the dish with water and line with a strip
the strips of pastry with water.
the lid on the dish and press the edges well together
to make a seal.
the pie on a baking tray brush the top using either
soya milk or rice milk.
with pastry leaves if you want to.
a small hole in the centre to allow the steam to escape.
just above the centre of the oven for 15 minutess.
the pie from the oven and cover the pastry with a
piece of greaseproof paper to prevent it from browning
the temperature of the oven to 350°F / Gas mark
4. Continue to cook for a further 2 hours.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT