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
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Ingredients
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3/4 pound
almond meal
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4
eggs, pastured
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1 tablespoon
coconut oil
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Pinch
sea salt and pepper to taste
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1 pound
ground beef, grass fed
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1/8 gallon
beef broth
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1
red onion, diced
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1
carrot, peeled and diced
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4
mushrooms, sliced
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Pinch
sea salt and pepper to taste
Directions
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• 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).
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• 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.
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• 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.
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