Carrot

Grain-free Aussie-style meat pies

January  8, 2015
Author Notes

I'm an Aussie in Chicago and I miss pies! I'm also gluten free for health reasons... these 'party' pie morsels are definitely a good substitute. And one is definitely enough! —vanessa green

  • Serves many
Ingredients
  • 3/4 pound almond meal
  • 4 eggs, pastured
  • 1 tablespoon coconut oil
  • Pinch sea salt and pepper to taste
  • 1 pound ground beef, grass fed
  • 1/8 gallon beef broth
  • 1 red onion, diced
  • 1 carrot, peeled and diced
  • 4 mushrooms, sliced
  • Pinch sea salt and pepper to taste
In This Recipe
Directions
  1. • Mix crust ingredients together until it formed into a big ball of dough. Roll the “pastry” out to fit paper cupcake cases, reserving about 1/3 of the dough mixture for the lids. Makes 8-12 depending on how think you like your pastry • Cook at 200c/400f until hard, not golden (yet).
  2. • For filling, sauté the onion in a spoonful of coconut oil, and added the minced beef after a couple of minutes. Once that was all browned off, I added the zucchini and carrot and let that cook for a few minutes. Lastly add stock, mushrooms, seasoning and herbs and let it simmer for 15 minutes. Spoon into pie cases.
  3. • Lastly roll out the remaining dough and cut it into lid shapes to match the cases forming a seal around the edges. Return the pies to the oven for another ten minutes, until they started to turn golden.

See Reviews

See what other Food52ers are saying.

Review