About two weeks ago I had a hankering for a meat pie, and an opportunity came up to make something for a potluck so I decided to plant two trees with one seed.
This is the first time I ever made a pie, and so I spent a few iterations getting the pastry right before I dove in to make the filling and so on. I settled on using cassava flour for the pie, since it is in my experience the flour that behaves most similarl to wheat in terms of texture. I still haven't set the specific amounts of each crust ingredient in stone, so go slowly for that step so that it's not too crumbly, wet, or greasy.
Also, caveat emptor that this pie is:
Paleo (if you're avoiding nightshades religiously you can cut out the cayenne and make sure the broth doesn't contain tomato)
Keto
Carnivore
Kosher (unless you refrain from butter and substitute the egg for another binding agent...)
INGREDIENTS
Crust
3 cups cassava flour
1 tsp salt
3 egg yolks (I've seen other use powdered leicithin or gelled chia seed as alternative binding agents, although I haven't tested these)
150g of tallow or butter
17 tbsp water
Spice
2 tsp salt
1 tsp pepper
1 tsp thyme
1/2 tsp sage
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 allspice
1/4 mustard
1/8 cloves
1 pinch cayenne pepper
Filling
2 tsp salt
1 tbsp tallow or butter
1 diced onion, diced
4 cloves garlic, diced
1/2 cup celery, chopped
1 lb ground pork
1 lg ground beef
200g butternut squash, cubed
1 cup vegetable or beef broth
"Egg" wash
5g glycine (or 1 egg's white if you're not avoiding egg protein)
1 tbsp water
INSTRUCTIONS
-Blend the non-flour ingredients for the crust, and add the cassava flour gradually to make the dough. Add more fat, egg yolk, or water as necessary to get a moldable ball (you can add more flour if you go too far in the other direction). Wrap the moldable ball in parchment paper and refrigerate it for an hour.
-Mix the spices together in a small cup or bowl.
-Cube the squash into 3/4" cubes and steam-cook them until tender.
-Slice and dice the onion, then pan-fry with some fat and a little bit of salt until golden (~15min).
-Dice the garlic and celery, then add both along with the spices to the onions.
-Add beef and pork and a cup of the vegetable or beef broth broth.
-Cook until liquid is almost gone, then mix in the diced squash and allow it to sit.
-Preheat oven to 375'F.
-Remove the dough from the fridge, and set aside 1/3 of it. Make the pie crust with the larger half and the pie top with the small half. It's best to flatten them out with a rolling pin, sandwiching the dough between parchment paper dusted with some extra cassava flour.
-Pour the filling into the crust, add the top (poke holes so air escapes).
-Brush the top of the pie with the "egg wash". You can also brush designs onto the crust, or add vines or other ornamentation with extra dough you have.
-Place in oven for 1 hour, until well browned. Allow it to cool to almost room temperature prior to serving.
The first photograph is the pie right after being placed in the oven, and the next is a served slice.
(Pay no attention to the bacon-wrapped egg - that recipe's still a BIG secret. )
This is the first time I ever made a pie, and so I spent a few iterations getting the pastry right before I dove in to make the filling and so on. I settled on using cassava flour for the pie, since it is in my experience the flour that behaves most similarl to wheat in terms of texture. I still haven't set the specific amounts of each crust ingredient in stone, so go slowly for that step so that it's not too crumbly, wet, or greasy.
Also, caveat emptor that this pie is:
Paleo (if you're avoiding nightshades religiously you can cut out the cayenne and make sure the broth doesn't contain tomato)
Keto
Carnivore
Kosher (unless you refrain from butter and substitute the egg for another binding agent...)
INGREDIENTS
Crust
3 cups cassava flour
1 tsp salt
3 egg yolks (I've seen other use powdered leicithin or gelled chia seed as alternative binding agents, although I haven't tested these)
150g of tallow or butter
17 tbsp water
Spice
2 tsp salt
1 tsp pepper
1 tsp thyme
1/2 tsp sage
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 allspice
1/4 mustard
1/8 cloves
1 pinch cayenne pepper
Filling
2 tsp salt
1 tbsp tallow or butter
1 diced onion, diced
4 cloves garlic, diced
1/2 cup celery, chopped
1 lb ground pork
1 lg ground beef
200g butternut squash, cubed
1 cup vegetable or beef broth
"Egg" wash
5g glycine (or 1 egg's white if you're not avoiding egg protein)
1 tbsp water
INSTRUCTIONS
-Blend the non-flour ingredients for the crust, and add the cassava flour gradually to make the dough. Add more fat, egg yolk, or water as necessary to get a moldable ball (you can add more flour if you go too far in the other direction). Wrap the moldable ball in parchment paper and refrigerate it for an hour.
-Mix the spices together in a small cup or bowl.
-Cube the squash into 3/4" cubes and steam-cook them until tender.
-Slice and dice the onion, then pan-fry with some fat and a little bit of salt until golden (~15min).
-Dice the garlic and celery, then add both along with the spices to the onions.
-Add beef and pork and a cup of the vegetable or beef broth broth.
-Cook until liquid is almost gone, then mix in the diced squash and allow it to sit.
-Preheat oven to 375'F.
-Remove the dough from the fridge, and set aside 1/3 of it. Make the pie crust with the larger half and the pie top with the small half. It's best to flatten them out with a rolling pin, sandwiching the dough between parchment paper dusted with some extra cassava flour.
-Pour the filling into the crust, add the top (poke holes so air escapes).
-Brush the top of the pie with the "egg wash". You can also brush designs onto the crust, or add vines or other ornamentation with extra dough you have.
-Place in oven for 1 hour, until well browned. Allow it to cool to almost room temperature prior to serving.
The first photograph is the pie right after being placed in the oven, and the next is a served slice.
(Pay no attention to the bacon-wrapped egg - that recipe's still a BIG secret. )