AUSSIE MEAT PIE
Well, here it is... A Low Carb, High Fat Meat Pie!
Let's start with the filling. Finely dice one brown onion, one carrot and 4 sticks of celery. Saute in a hot pan with 100gm diced bacon, garlic and a generous splash of olive oil until lightly browned. Next add 500gm of grassfed beef mince to the pan and brown all over.
This next step you can adjust to personal taste (and carb allowance). I add a small splash of Worcestershire sauce, 1 tablespoon of low carb (check bottle or make your own) tomato paste, a good screw of salt and pepper and a shake of dried herbs. Stir through, add 250ml of bone broth and 1/2 teaspoon of Xanthan Gum and place pan in a low oven 150ºC for an hour or two.
Now, the crust. Place three cups of grated melting cheese (mozzarella, tasty etc) and 100gm diced cream-cheese into a microwave safe bowl and heat for 1 minute, stir and heat for a further minute until its full liquid. To the melted cheese mix add 1 1/2 cups almond meal, 2 eggs and a screw of pepper. Stir by hand to form a dough.
COOKING TIP: Splashing a little water on your fingers makes it easier to work the dough into shape.
Divide the dough into to portions about 60/40 ratio. Take the larger portion and divide that into six balls. Push these into a large muffin tin (Texas Size) if you have a pie maker all the better... use the dough to fully line the muffin cups and slightly out the top as the dough will shrink slightly on cooking. Bake in a hot oven 220ºC for 10-15mins until starting to brown. Remove from oven and spoon in a generous helping of your meat pie filling. Finally divide your smaller ball of dough into six portions, flatten into circles and place on top, firmly pushing the edges to join the lower pie shell. Prick the top with a fork and return to the hot oven until pies are golden brown.
Enjoy with some low carb, no added sugar tomato sauce. AUSSIE, AUSSIE, AUSSIE!