Aussie Meat Pie!!! This is our version of the classic meat pie that is keto-friendly! These pies are super delicious with a buttery pastry crust and super low in carbs, coming in a 2g of carbs per pie!
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- Prep 26 MINS
- Cook 40 MINS
- Yields 12
1/2 pack (165g) Protein Bread Mix
2 cups (200g) Almond Flour
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
Premium Almond Flour (800g)AUD$ 15.95
Protein Bread Mix - OriginalAUD$ 14.00
1Preheat 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).
1Fry off onion and garlic in saucepan for approximately 5 mins. Add mince and brown.
2Add 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
3Lightly spray muffin tins (we used silicon trays to avoid sticking)
Creating Pie Cases
1Divide dough into two portion (one for the base and one for the top) divide dough at roughly 70/30 ratio.
2Divide 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.
3Place in oven for 10mins
4While cooking, portion remaining dough into 12. Roll into ball and flatten with palm to create disc the size of the pie tops.
5Remove pie bases from oven, fill with meat filling and place disc of remaining dough on top, pressing around edges to seal. Pierce with fork.
6Cook for a further 20min or until golden. Remove from oven and serve with your favourite tomato sauce.