Meat Pies part II
Preheat your oven to 425 degrees.
I will only tell you how to fill the Gluten free pizza crusts and how to cook them.
Place the sticky gluten free pizza crust on a cookie sheet with corn meal liberally coating the bottom of the pan. Cook for 7-8 minutes. Just long enough to smell the dough cooking. You want it to be soft and pliable enough to shape into a meat pie. Take out of the oven and cute dough into quarters or halves depending on how big you want the meat pie to be. (as a side note you will not need to pre-cook the gluten crust).
Place a 1/4 cup (or more depending on how big you want the meat pie to be) in the middle of the crust. Shape the meat pie so that all sides of the dough are covering the meat. If you wanted to add soy or vegan cheese now would be a good time. Fill all the remaining dough and shape, you may have some left over meat.
Seal the edges by pressing a fork to all edges of the pie. Pressing hard enough to seal them. You might also want to shape them with your fingers. Make an egg wash with one egg and a teaspoon of water. Scramble the egg and add the water, mix to blend. Take a brush to coat the outside of the meat pie. This will give the crust that crusty feel and give it a beautiful golden brown color.
Cook the meat pie in your oven at 425 for 10-20 minutes. You want the crust to be golden brown and you want the dough to sound hollow when you 'knock' on the dough. The inside will be soft and doughy while the outside is crusty and golden brown.
My kids loved this meal and so did I. I'll be trying this again with mushrooms, tomato sauce and sausage inside.
The Gluten pizza crust directions are shape, fill, egg wash, cook. Generally speaking cook the gluten free crust cooks 10-15 minutes more than the gluten crust.