When you think of pie, your thoughts probably wander to apple, berry, lemon meringue, pumpkin, and other sweet pies. But have you ever considered swapping out sweet for savoury? Now’s the time.

 

Whether you’re looking for something to bring to your next family dinner or just a simple weekday meal, you’ve got to try this Mirka’s French Canadian meat pie that she shares with our subscribers as part of her “dream paleo week“. A delicious combination of beef and pork mixed with warm spices like cloves, sage, and thyme and the spicy flavours of onion and garlic. Crispy on top and juicy inside, your tastebuds are sure to go wild.

 

Ingredients

 

Pie Crust (for a 24cm pie pan)

4 eggs

2 egg yolks

0.8 cups tapioca starch (2dl)

2 cups almond flour (5dl)

1 tsp. salt

3 tbsp. coconut oil

 

Filling

400g. (slightly less than 1 lb.) ground pork

400g. (slightly less than 1 lb.) ground beef

1 large onion

1 clove garlic, minced

1/2 cup water

1 1/2 tsp. salt

2 tsp. black pepper

1 tsp. dried thyme

1 tsp. ground sage

1 tsp. ground cloves

 

Crust how-to:

    1. Preheat oven to 200°C.
    2. Whisk the eggs and egg yolks together.
    3. To that, add all there ingredients and mix slowly until the dough comes together. It shouldn’t be sticky, so add more tapioca starch is needed.
    4. Let the dough settle/rest while making the filling.

 

Filling how-to:

    1. Heat pan to medium and cook meat.
    2. Mix remaining ingredients with the meat and let cook until meat is fully cooked.
    3. Add a bit of coconut oil to a springform or pie pan until all sides are coated.
    4. Roll out dough and shape into pan to cover all sides. (Works best with a springform pan) — save a small portion of dough to over top of pie.
    5. Add meat to pan to form even layer.
    6. Roll the remaining dough in a thin layer and cover the top of pie.

 

    1. Place the pie in preheated oven for about 20 minutes until golden brown.
    2. Let cool slightly before serving.

 

Next time you’re meal planning for you or your family, remember this recipe. It’s quick to make and tastes amazing — but don’t expect leftovers.

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