Baked Potato Pies

A good gluten free pie is so hard to make from scratch, the pastry can be fiddly, often cracking, and I find it’s either too dry or too oily. No matter how many times I try, I just can’t get the shortcrust pastry right.

These pies though, are the perfect solution!

To make these, I baked potatoes and cut them in half, before scooping out the excess potato, and leaving the skins as the base. I then filled them with leftover beef brisket that my husband had slow cooked the day before, using gravy mix to thicken the beef juices.

You could easily use leftover baked potatoes though, and any leftover meat you have from dinner the night before. I’m thinking a chicken and bacon version would be amazing! Next time!

Once the base and filling was assembled, I rolled out sheets of simply wize gluten free puff pastry, changing the shape from a rectangle to a square.

I aimed to get six pastry rounds from each sheet, but as the oven was on to bake the potatoes, the kitchen was warm and the dough went a little stickier than usual, so I only managed to get 5 from some sheets. I then rolled the leftover pastry together to get the last couple of rounds.

Once the pastry was over the meat filling, I whisked one egg, and brushed it over the pastry to help it get extra golden and crispy.

I baked them for 25 minutes (until the pastry had puffed up and was golden brown). As everything was pre-cooked, it was just warming through, and waiting for the pastry, so it was a very quick process.

If you had the ingredients pre-cooked, this would be a very quick dinner, and it was a big winner in our house. I’ll definitely be making it again.

I created a reel on instagram with each step here, or you might prefer to scroll the gallery below.

Happy cooking!

Jo.