Step 1Cook the filling. Add bacon, onion, and ground beef to a skillet. Cook over medium heat until just browned. If there’s a lot of fat in the pan, spoon off the excess so the filling isn’t greasy.
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Step 1Cook the filling. Add bacon, onion, and ground beef to a skillet. Cook over medium heat until just browned. If there’s a lot of fat in the pan, spoon off the excess so the filling isn’t greasy.
Step 2Season and thicken. Stir in coconut aminos, tomato passata, beef stock, and xanthan gum. Bring to a boil, then reduce heat and simmer ~30 minutes, stirring occasionally, until thick and spoonable.
Step 3Cool the filling. Remove from heat and let cool to warm (not hot)—hot filling will soften the crust and make sealing difficult.
Step 4Preheat the oven. 200 °C/ 400 °F (fan-assisted) or 220 °C/ 425 °F (conventional). Adjust rack to the middle.
Step 5Melt the cheeses for the dough. In a large microwave-safe bowl, add mozzarella, Edam, and cream cheese. Microwave 1 minute, stir, then 30-second bursts, stirring between, until melted and smooth.
Note: No microwave? Melt gently on the stovetop over low heat, stirring often.
Step 6Make the dough. Add almond flour, onion powder, and eggs to the melted cheese. Mix until a soft, cohesive dough forms.
Step 7Make and pre-bake the shells. Divide the dough into 4 equal portions. Reserve 1 portion for the lids. Halve each of the remaining 3 portions to make 6 base rounds. Grease a 6-hole jumbo/oversized muffin pan well, or line each cup with parchment strips for easy lift-out. Press each base round into a muffin cup, pushing the dough up the sides with a slight overhang (it shrinks as it bakes). Par-bake 10 minutes until just set.
Step 8Fill the pies. Spoon some cooled filling into each shell, press a cheddar chunk into the center.
Step 9Add final meat layer. Add more filling—leave a little room at the top so you can seal the lid.
Step 10Add lids and seal. Divide the reserved dough into 6 pieces and flatten into lids. Place on top, press edges firmly to seal all around, and cut 2 small steam vents in each lid.
Step 11Bake. Return to the oven and bake 10–15 minutes until the tops are deep golden. If browning too fast, tent loosely with foil.
Step 12Serve & store. Let pies sit 5 minutes, then lift out and serve warm (great with sugar-free ketchup—you can even make your own ketchup). Store leftovers in the fridge up to 5 days, or freeze for up to 2 months. Reheat at 180 °C / 350 °F for 10–12 minutes to re-crisp the crust (avoid the microwave if possible).