Keto Meat Pies: Savory Low-Carb Comfort Food

👩‍🍳 Instructions

1. 1

   Prepare the Pie Dough: In a large bowl, whisk together almond flour, coconut flour, xanthan gum, 1 teaspoon salt, and onion powder. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or fingertips until it resembles coarse crumbs with pea-sized butter pieces.
2. 2

   Gradually add ½ cup ice water, one tablespoon at a time, mixing until the dough just comes together into a cohesive ball. Do not overmix. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
3. 3

   Make the Meat Filling: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat.
4. 4

   Reduce heat to medium. Add diced onion, garlic, carrot, and celery. Cook for 5-7 minutes until softened.
5. 5

   Stir in tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Cook for 1 minute.
6. 6

   Pour in beef broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes to meld flavors. Season with salt and pepper to taste. Let cool slightly.
7. 7

   Assemble the Pies: Preheat oven to 375°F (190°C). On a lightly almond-floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out 6-8 circles for bottom crusts. Repeat with the second disk for top crusts.
8. 8

   Place bottom crusts into a greased muffin tin or individual pie dishes. Spoon 2-3 tablespoons of cooled meat filling into each. Top with remaining dough circles. Press edges firmly to seal and crimp with a fork. Cut a small slit in the top of each pie.
9. 9

   Whisk the egg with 1 tablespoon of water for an egg wash. Brush over the top of each pie for a golden finish.
10. 10

    Bake for 25-30 minutes, or until crusts are golden brown and filling is bubbling. Let cool slightly before serving. Garnish with fresh parsley, if desired.