Aussie Meat Pies
This is our version of the classic Aussie meat pie that are low carb! These pies are super delicious with a buttery pastry crust and super low in carbs, coming in a 2g of carbs per pie!
Aussie Meat Pies
The PBCo. Team
Preparing the Dough
- Preheat fan forced oven at 180C.
2Mix the Protein Bread Mix, almond flour, eggs and butter together well. Once roughly combined, knead into dough in bowl.
- 3Roll mixture into ball and refrigerate for 1 hour (wrapped in cling wrap).
- Fry off onion and garlic in saucepan for approximately 5 mins. Add mince and brown.
Add oregano, tomato paste, water, Worcestershire sauce and psyllium. Season with salt and pepper. Cook for further 5 mins (cook longer if not thick enough). Set aside
Lightly spray muffin tins (we used silicon trays to avoid sticking)
Creating Pie Cases
Divide dough into two portion (one for the base and one for the top) divide dough at roughly 70/30 ratio
Divide the 70% into 12 even portions. Roll each portion into a ball then flatten with palm to create flat disc shape, approximately 5mm in thickness. Press each disk into each muffin mould and pierce base lightly fork lightly.
- Place in oven for 10mins
While cooking, portion remaining dough into 12. Roll into ball and flatten with palm to create disc the size of the pie tops.
Remove pie bases from oven, fill with meat filling and place disc of remaining dough on top, pressing around edges to seal. Pierce with fork.
Cook for a further 20min or until golden. Remove from oven and serve with your favourite tomato sauce.
Calories 269, Protein 16 grams, Fat 22 grams, Saturated Fat 7 grams, Carbs 2 grams, Sugar 2 grams, Sodium 176 milligrams