Bubbsie
Well-Known Member
- Relationship to Diabetes
- Type 2
MINCED MEAT PIES I haven't made these yet hopefully they are my 'project for this weekend...I miss meat pies so much...
Ingredients (makes 6 pies):
Filling
200g mince beef meat
1 small onion (I used 60g)
1 celery stick
1 small carrot (about 100g)
4 mushrooms
1tbsp coconut oil
1 tbsp tomato puree
Spices (black pepper, salt, paprika, splash of soya sauce,oregano,garlic chopped)
Pastry:
150 ground almonds
40g soy flour
250g Mozzarella, grated
100g cream cheese
1 egg
½ tsp salt
Pinch of black pepper
Preparation:
Filling:
Finely dice carrots, celery stick, mushrooms and onions. Heat up the coconut oil and sauté vegetables together with mince meat. Add tomato pure, garlic and spices. Fry for a couple more minutes and set aside to cool down a bit. (you can use any selection of vegetables you like...although you may have to adjust the carb content if using starchy veggies)
Pastry
Place mozzarella and cream cheese in a medium saucepan. Heat it up over a medium heat, string continuously, until its full liquid. Let it cool down slightly and add ground almonds, soya flour, the egg , salt and black pepper. Stir by hand to make dough.
Place the dough in the fridge for about an hour.
Preheat oven to 220C and prepare little bowl of water to dip your fingers in. It really helps to work the dough into shape.
Divide the dough into two portions, about 60/40 ratio. Take the larger part and divide into six equal balls. Push these small portions into a large muffin tin. It will be a bit tricky as the dough is a bit sticky, but you should be able to fully line the muffin cups. Place in the oven and bake for about 10 minutes, until slightly browned. Remove from the oven and fill the pies with mince meat.
Divide the smaller portion of dough into six little balls. Place each ball on top of the pie and cover it, making sure the edges are stuck together. Bake for another 15 minutes until pies are golden brown. Let it cool down slightly before serving.
Ingredients (makes 6 pies):
Filling
200g mince beef meat
1 small onion (I used 60g)
1 celery stick
1 small carrot (about 100g)
4 mushrooms
1tbsp coconut oil
1 tbsp tomato puree
Spices (black pepper, salt, paprika, splash of soya sauce,oregano,garlic chopped)
Pastry:
150 ground almonds
40g soy flour
250g Mozzarella, grated
100g cream cheese
1 egg
½ tsp salt
Pinch of black pepper
Preparation:
Filling:
Finely dice carrots, celery stick, mushrooms and onions. Heat up the coconut oil and sauté vegetables together with mince meat. Add tomato pure, garlic and spices. Fry for a couple more minutes and set aside to cool down a bit. (you can use any selection of vegetables you like...although you may have to adjust the carb content if using starchy veggies)
Pastry
Place mozzarella and cream cheese in a medium saucepan. Heat it up over a medium heat, string continuously, until its full liquid. Let it cool down slightly and add ground almonds, soya flour, the egg , salt and black pepper. Stir by hand to make dough.
Place the dough in the fridge for about an hour.
Preheat oven to 220C and prepare little bowl of water to dip your fingers in. It really helps to work the dough into shape.
Divide the dough into two portions, about 60/40 ratio. Take the larger part and divide into six equal balls. Push these small portions into a large muffin tin. It will be a bit tricky as the dough is a bit sticky, but you should be able to fully line the muffin cups. Place in the oven and bake for about 10 minutes, until slightly browned. Remove from the oven and fill the pies with mince meat.
Divide the smaller portion of dough into six little balls. Place each ball on top of the pie and cover it, making sure the edges are stuck together. Bake for another 15 minutes until pies are golden brown. Let it cool down slightly before serving.
