When my husband found he needed to give up grain in his diet (much to his disgust), one of the things he missed most (other than pasta and bread!) was pies!
These delicious grain free mini pies got the big thumbs up from him and they work brilliant as a lunch box filler or you can even make one big family sized pie for dinner.
Makes 8 -10 mini pies or 1 large family size
Time: 30 minutes prep, 35 mins bake time
500g mince meat (beef or lamb)
1 small onion, diced
3 cloves garlic, minced
1 large carrots, chopped
1 stick of celery, chopped
8 small mushrooms (or any other veggies), sliced
salt and pepper, to taste
4 Tbsp beef or chicken broth
3 Tbsp cup balsamic vinegar
2 Tbsp tomato puree
1 Tbsp arrowroot or tapioca
For the crust:
1 cup tapioca or arrowroot flour
½ tsp sea salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 cup butter or olive oil
⅓ cup water
1 Tbsp coconut flour
3 Tbsp almond meal
1/4 cup grated cheese
Dice the veges, then sautéed onion and garlic until translucent. Add diced carrot and celery then cook until soft.
Add beef mince and continue to cook until mice is browned.
Add 2 tablespoons beef broth, balsamic vinegar and tomato puree, then season with salt and pepper. Simmer on low heat for 20 minutes to let the flavours meld together.
Mix remaining 2 tablespoons of bone broth with the tapioca flour to create a paste. Mix the paste to the cooked mince and vege mix and stir to combine (this will thicken the mixture). Take off heat and rest the mix while you make the pastry.
Preheat the oven to 180 degrees and line a muffin tray with squares of baking paper.
To make the crust:
Add the tapioca, salt, garlic powder and onion powder to a large bowl. Set aside.
Bring the butter (or olive oil) and water to a boil in a saucepan, or melt in the microwave.
Once boiling, remove from the heat and add it to the tapioca mixture and stir well. Set aside for 2 minutes to cool.
Next add egg and flours and knead until you can form a ball of dough.
Roll the half the dough out on a floured surface and use a glass to cut 8 circles for the bottom of your muffin pan.
Press the mixture into the prepared muffin pan, then place in the oven for 10 mins.
With the second half of the mixture, again roll flat and make 8 lids for your pies.
Remove cases from oven and add mince filling. Sprinkle with cheese (if using).
Press your pie crust lids over the filling. Using a knife, cut 2 small vent slits in the middle.
Bake for 30-35 minutes or until the crust is golden brown.
Enjoy fresh out of the oven with a side salad or vege mash. Pies will keep in the fridge for 2-3 days. Reheat in the microwave or oven before eating to re-melt the cheese layer.