Beef pot pie (RPAH elim friendly)

I felt up for a challenge so I thought of trying my hand at making gluten free puff pastry. I’ve seen UK chef, James Martin, make it on TV and it does take a bit of elbow grease but technically it is not too demanding. If you are a bit impatient like me, then perhaps buying commercially available pastry may be the go but in Sydney it can set you back $9! Nevertheless I did give it a shot and it took ages but the results were still impressive despite lacking the puffiness between the layers of pastry. I followed the recipe at which is extremely detailed so I won’t be re-posting it here. However, I substituted the flour for a GF Aldi flour mix supplemented with Orgran’s Gluten Substitute. Perhaps the Australian summers are too warm but I felt that the butter kept melting too fast and half the time I was chilling it and adding tons of tapioca starch to keep it from sticking to my table. Also the lack of gluten makes it difficult to roll the pastry out without splitting it so keep an eye out on that too!

The pastry still made a good pot pie with a crunchy, crumbly top that still resembled the flaky layers of puff pastry but just didn’t rise enough. I popped the rest of the unused pastry in the freezer for another time. So what follows is my recipe for a beef pot pie.


Beef pot pie

Gluten free, egg free, soy free, nut free, failsafe


  • 300g (ish) good quality beef, diced (I used cut up eye fillet)
  • 2 medium sized carrots, peeled and chopped (moderate salicylates)
  • 2 sticks of celery, chopped
  • 1/4-1/2 leek, halved and chopped
  • 2 cloves garlic
  • 3 heaped teaspoons cornflour
  • Some water


  1. In a pan fry the beef on high heat with a little oil to seal all the sides but don’t worry about cooking it all the way through. This is to keep the juices in as you will still need to bake it later. If you can tolerate it, brown it on all sides otherwise do as little browning as possible while attempting to seal in the juices. Once done place on a plate and set aside.
  2. On medium heat, fry off the garlic and leek till the leek goes translucent and everything becomes aromatic. Then add in the carrots and celery and sautee till carrots are tender.
  3. Once tender turn the heat to low and add the beef and any juices that leaked out on the plate back in with the vegetables. Add the cornflour and mix well, try to ensure there are no big clumps of cornflour.
  4. Add a splash of water and allow it to thicken to form a gravy. You may need to adjust thickness to your liking by adding more cornflour to thicken or more water to thin it. Season well with salt.
  5. Transfer everything into an ovenproof dish and then roll out your pastry and cover the top of the dish and trim off the excess pastry. Feel free to do nice pastry decorations here too! Brush some melted butter on top of the pastry to help golden it. Poke some steam holes in the top and bake at 180ºC till the pastry is golden and is crispy (about 30-45 minutes for my oven because it is a terrible oven).
  6. Serve with some steam green beans and roasted potatoes.
  • Find the best quality beef and a cut that is normally very tender as you are cooking it for a while. Ask your butcher as they will know which would be the best. It isn’t always the most expensive cut!
  • You can always substitute in other vegetables and meat to your taste preference! Take out the carrots if you can’t tolerate salicylates and try swedes instead.
  • Wrap unused pastry (not rolled out yet) in cling film and store it in the freezer till you want to use it next.
  • I used butter but I think it could also be done with Nuttelex if you need to be dairy free.



Sweet Grilled Chicken (RPAH elim friendly)


I have to first start off by apologising for having such a long and unannounced hiatus. It’s been a crazy couple of months with trying to finish my PhD and starting a new part-time job. Nevertheless I have a backlog of experimental recipes to write about. Also in the last few months I have been on medication to help my skin which means I am able to eat more freely so the shift of the recipes will away from the strict elimination diet but as always will be modifiable.

This chicken sauce is a mixture of the stock standard sauces that probably will be in your fridge by now. We grill a lot of our chicken which means less cleaning up and you don’t have to stand there watching it. Also, we use thigh fillets as we find that the meat doesn’t dry out as much as chicken breast normally will.


Sweet grilled chicken

Gluten free, dairy free, soy free, nut free, failsafe


  • 4 pieces of thigh fillets
  • 2 heaped teaspoons of pear ketchup
  • 2 heaped teaspoons of no tomato sauce
  • 1-2 teaspoons of magic sauce (get that recipe here)
  • 1 small clove of finely chopped garlic (optional but highly recommended)


  1. Mix all the sauces and garlic in a bowl with the chicken. Leave to marinate at least an hour for maximum tastyness. If you don’t marinate also no big deal.
  2. Line a tray with aluminium foil with the edges folded up to stop juice flowing everywhere.
  3. Place chicken on the tray, not touching each other and grill under high heat for 10-15 mins or until as browned as you can tolerate.
  4. Flip over and cook the other side for about 10 mins or until it is cooked and brown enough for your liking. The more browned the more amines so just watch out for that.
  5. Serve with some rice or potatoes and some veggies that you tolerate. Also don’t forget to use the sauce/juice mixture!