Description
These Keto Meat Pies are a low-carb, delicious alternative to traditional meat pies, featuring a flaky almond and coconut flour crust filled with seasoned ground meat. Perfect for those following a ketogenic diet, these pies offer a satisfying blend of flavors and a convenient handheld meal option.
Ingredients
Crust Ingredients
- Almond flour – 2½ cups (250 g)
- Coconut flour – ⅓ cup (40 g)
- Butter, melted – ⅓ cup (75 g)
- Eggs – 2 large
- Salt – ½ teaspoon
- Baking powder – 1 teaspoon
- Apple cider vinegar (optional, for texture) – 2 tablespoons
Filling Ingredients
- Ground meat (beef, turkey, or chicken) – 1 lb (450 g)
- Onion, finely diced – 1 small (about ½ cup)
- Garlic, minced – 2 cloves
- Olive oil or butter (for cooking) – 1 tablespoon
- Salt – ¾ teaspoon (adjust to taste)
- Black pepper – ½ teaspoon
- Paprika – ½ teaspoon
- Dried thyme or oregano – ½ teaspoon
- Chili flakes (optional) – ¼ teaspoon
Instructions
- Prepare the Dough: In a large mixing bowl, combine the almond flour, coconut flour, salt, and baking powder. Add the melted butter and eggs, then mix until a soft, cohesive dough forms. If the dough feels sticky or too soft to handle, cover and refrigerate for 10–15 minutes to allow the coconut flour to absorb moisture and firm up.
- Cook the Meat Filling: Heat a skillet over medium heat and add olive oil or butter. Sauté the finely diced onion until soft and translucent. Add minced garlic and cook for 20–30 seconds until fragrant. Add ground meat and season with salt, pepper, paprika, dried thyme or oregano, and optional chili flakes. Cook until fully browned and no longer pink. Remove from heat and let the filling cool slightly.
- Roll Out the Dough: Divide the rested dough into equal portions. Place each between two sheets of parchment paper and roll out into approximately ⅛ inch thick circles. Rustic edges are perfect and will bake nicely.
- Assemble the Pies: Spoon a portion of the cooled meat filling in the center of each dough circle, leaving some border space around the edges. Avoid overfilling to prevent splitting.
- Seal the Pies: Fold the dough over the filling or cover with a second rolled dough piece. Press edges together firmly with fingers or a fork. Optionally, brush the tops lightly with beaten egg for a glossy, golden finish.
- Bake the Pies: Place the assembled pies on a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 22–25 minutes, or until the crust is firm and lightly golden.
- Cool and Serve: Remove the pies from the oven and allow them to cool for 5–10 minutes to set the filling and improve handling before serving.
Notes
- Resting the dough is essential to allow the coconut flour to absorb moisture, preventing sticky dough and making it easier to work with.
- Cooling the meat filling before assembling helps prevent the dough from becoming soggy.
- Be careful not to overfill the pies to avoid breakage during baking.
- Using beaten egg wash on top gives the crust a beautiful golden color and shine but can be skipped for an egg-free variation.
- Feel free to swap ground beef for turkey or chicken based on preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Keto, Low-Carb
