Here are just a few of our favorite Harry Potter-inspired recipes from the new book. While not all of the recipes in the book are gluten-free, we’ve come up with a magical flour substitution that works perfectly for every recipe you’ll encounter. Use our mix or your favorite pre-made, all-purpose gluten-free flour blend.
This recipe is: Gluten-Free, Nut-Free, Soy-Free
Total Time: 1 hour
Prep Time: 15 mins
- 2 ½ cups Magical Gluten-Free Flour Blend
- 1 teaspoon salt
- 1 stick cold butter, cut into pieces
- ½ cup vegetable shortening, chilled and cut into pieces
- ¾ cup cold water
- 2 tablespoons vegetable oil
- 8 ounces chuck steak, trimmed and cut into ¼-inch slices
- 1 medium onion, finely chopped
- 5 ounces mushrooms, chopped
- 1 tablespoon cornstarch
- 1 cup chicken broth
- ½ teaspoon ground thyme
- 1 tablespoon tomato paste
- 1 egg beaten with 1 tablespoon water
Delight’s Magical Gluten-Free Flour Blend:
- 2 cups brown rice flour
- 3/4 cup cornstarch
- 2 tablespoons tapioca flour
- 1 teaspoon xanthan gum
- Place the gluten-free flour and salt in the bowl of a food processor and pulse to combine. Scatter the pieces of butter and shortening over the flour mixture. Pulse until the mixture resembles coarse yellow meal without any white powdery bits remaining, about 15 pulses. Transfer the mixture to a large mixing bowl. Sprinkle ½ cup water over the mixture and toss with a rubber spatula until the dough sticks together. Add more water 1 tablespoon at a time if the dough is dry. Divide the dough in half, form into two disks, wrap in plastic wrap, and chill at least 2 hours.
- To make the filling, heat 1 tablespoon of the oil in a skillet and add the beef in two batches, searing over high heat on each side until crusty brown, about 4 minutes per side. Transfer each batch to a plate and set aside.
- Add the remaining oil to the skillet and heat it over medium heat. Add the onions and mushrooms and cook, stirring and scraping up the fond (browned bits), until the onions are well browned. Add the cornstarch and mix until combined. Add the chicken broth and again mix until combined.
- Return the beef to the skillet; add the thyme, tomato paste, salt, and pepper. Simmer for about 2 hours. Transfer to a bowl, cover with plastic wrap, and cool to room temperature.
- Preheat the oven to 425 degrees F. Remove the chilled dough from the refrigerator. On a generously gluten-free-floured surface, roll out one of the disks very thin. Use a 4½ inch cookie cutter to cut out six circles. Fit the circles into a 6-cup muffin pan. Fill generously with the beef filling.
- Roll out the second disk of dough. Use a 3½ inch cookie cutter to cut out six circles. Brush the rims with water, lay the circles over the filling, and press with your fingers to seal. Brush the tops of the pies with the beaten egg and cut slits in the top of each pie to form vents.
- Bake for10 minutes, and then reduce the heat to 250 degrees F and bake an additional 20 minutes, until the pies are golden brown.
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