Who doesn't love a delicious hearty meat pie? This recipe I've created is Keto friendly and perfect if you follow a gluten or grain free diet. The pastry is light and crispy while the filling is rich and satisfying.
1 tablespoon of coconut oil
400g of almond flour
A pinch of Himalayan pink salt
500g of grain fed beef chuck, cubed
500ml of homemade bone broth
1 red onion diced
1 punnet of mushrooms diced
Fresh rosemary and thyme to taste
Salt and pepper to taste
Start by sealing the meat by frying in some coconut oil until browned. Remove from pan and set aside. Fry the onion with the herbs, add the meat and stock and slow cook on a low heat for four hours. Add the mushrooms and cook for about 20 minutes.
Meanwhile make the pastry by mixing he almond flour with the coconut oil and eggs to form a dough. Roll out and line either one pie ti, or four small tins. Bake for about 10 minutes on a 200c. Add the filling and then top with leftover pastry and bake for another 15 minutes or until pastry is golden.