Australians love their meat pies, apparently 260 million a year are eaten here. For a county with a population of just over 21 million, that’s a lot of pies!
A meat pie just wouldn’t be the same without some sort of pastry. So I thought it was time to give the Paleo treatment to the Aussie Meat Pie.
- For the Crust:
- 400g Almond Meal
- 4 Eggs (free range, organic, obviously)
- 1 Tablespoon Coconut Oil
- Pinch of salt, onion powder, garlic powder & any other herbs you fancy
- For the Filling:
- 500g minced beef (I always try to get grass fed)
- Approx 500ml Beef Stock (I made this a few weeks ago with lots of bones, and froze lots of batches)
- 1 red onion (only because I’d run out of brown onions), diced
- Half a sweet potato, diced
- 1 carrot, diced
- 4 mushrooms
- Pinch of garlic powder, salt, oregano & any other herbs you select
- Mix the crust ingredients together to form a big ball of dough
- Roll the "pastry" out and form into paper cupcake cases, reserving about a third of the dough mixture for the lids. You should be able to make about eight individual pie cases, more if you roll it out a bit thinner.
- Cook these for ten minutes at 200 until they became hard, but not golden.
- Ssauté the onion in a spoonful of coconut oil, and add the minced beef after a couple of minutes. Once browned off, add the sweet potatoes and carrots and let that cook for a few minutes.
- Add the stock, mushrooms, seasoning and herbs and let it simmer for 15 minutes or so, until it had a good “pie” consistency.
- Take the filling off the heat and spooned it into the pie cases.
- Once filled to the top, roll out the remaining dough and cut it into lid shapes to match the cases.
- Put lids on all of the pies, forming a seal around the edges.
- Return the pies to the oven for another ten minutes, until they started to turn golden.
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I then took the meat pies along to a picnic in the sunshine this afternoon. I didn’t even need to tell my non-paleo friends I hadn’t used conventional ingredients – they got fantastic reviews, despite having only good ingredients!
Have you given the Paleo treatment to any Australian or New Zealand dishes?