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Auusie 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!

12

1/2 packet (165g) Protein Bread Mix 2 cups (200g) almond meal 2 small eggs 120g butter (room temperature) 1/2 small onion diced 1 garlic clove or 1 tsp minced garlic 10mls splash Worcestershire sauce 200g beef mince 3/4 cup water 1 tsp oregano 2 Tbsp tomato paste 1 heaped tbsp psyllium husk

Preparing Dough Preheat fan forced oven at 180C. Mix the Protein Bread Mix, almond meal, eggs and butter together well. Once roughly combined, knead into dough in bowl. Roll mixture into ball and refrigerate for 1 hour (wrapped in cling wrap). Pie Filling 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.