This is a family favorite-- it's savory and approved by a 9 year old whom loves to help make them...
Also the filling can be varied with other meats and vegetables etc... be willing to explore and try something new... Enjoy!
(modified from unofficial harry potter cookbook)
Meat and Potato filling:
2 tbsp Vegetable Oil
6 ounces Chuck Steak (diced into ¼ inch pieces)
2 tbsp Gluten Free Flour
1 ½ cups Chicken Broth
1 Russet Potato (cut into ¼ inch pieces
Gluten Free Pie Crust:
3 cups Gluten Free Flour (I use King Arthur measure for measure flour)
½ tsp Salt
18 tbsp Butter
1/2 cup + 1-3 tbsp Water
To prepare meat and potato filling heat oil in pan then brown the meat then add chicken broth, potatoes, and flour cook until gravy thickens (potatoes will be underdone it's okay they will finish cooking in the oven).
To prepare pie crust first add the flour then salt, butter in chunks, egg, water mix well. Roll between two pieces of floured parchment paper to approximately 1/8th inch thick, using a wide coffee mug approximately 4in round cut 6 rounds and place them into a greased muffin pan then put meat and potato mixture into each cup then using a smaller cup cut 6 more rounds to use as the top pinching the lightly dampened sides.
Preheat oven at 350 degrees F.
For 30 - 35 minutes allow to cool for 15 minute before serving (it will be very hot)
Light and fresh summer taste...
1 Cup Almond Flour
2 Cups Gluten Free Flour
(I use either King Arthur's measure for measure flour or bobs red mill 1 to 1)
1 Cup Butter (melted)
½ Cup Fresh Lemon Pulp
3 Tbsp Fresh Lemon Juice
1 ½ Cups Sweetener (Splenda, sugar etc.)
2 Tbsp Lemon Zest
1 Tsp Baking Soda
⅛ Tsp Salt
1 ⅓ Cups Milk (dairy, almond, soy etc.)
Preheat oven to 350 degrees F. mix ingredients in order (Do Not Over Mix). divide batter into 2 greased and paper lined loaf pan. and Bake for 55 Minutes. makes 2 loaves.