Wednesday, 30 December 2015

Mince Meat Pies

Am I right thinking that after Christmas we all need a break from cakes, chocolate and desserts? I can confess that during festive season I definitely over indulged on lemon cheesecake and chocolate mousse. I was wondering what should be my first post after Christmas and I decided to make something savoury. I crave that kind of food much more at the moment than cakes! I came across these lovely pies on a great blog lowcarbisland. I made some alternations to the dough as I think it works slightly better this way. These pies make a delicious low carb lunch and they freeze well if you don’t fancy eating them all in one go :)

 
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.
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.

Enjoy :)






Nutritional values:


Per Pie
Carbohydrates
4.5g
Protein
23g
Fat
33g
Calories
401


4 comments:

  1. Ewelina! You have done it again!! I just made these pies. I thouhgt maybe the dough was too slack so i added more ground almond and more flour (By the way I ground up quick cook oats and used that, calling it 'oat flour')...but I must say they are absolutely delicious and they look exactly like your pix:))) I really wasn't sure they would turn out but well done! I had some dough left over-- i think my muffin tins are small and maybe i made the pastry quite thin...so I've just now made them into circles, added shredded ham in one, onion in another and courgette in another. i thought they would do for morning biscuits. Im gon try your cheese biscuits next week. Please keep up this blog, its so great.

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    Replies
    1. Thank you Atima :) Nothing better than getting messages from people who like my recipes! I need to get myself into more baking this spring

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  2. is oat flour alright for diabetics? thanks :-)

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  3. Oat flour is quite high in carbohydrates (about 66g per 100g of flour) so it is not suitable for low carb baking

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