Paleo Aussie Party Pies
Introducing a guilt-free twist on a classic favorite, these Paleo Aussie Party Pies are the ultimate crowd-pleaser for your next gathering. Made with a grain-free almond and coconut flour crust, these bite-sized savory pies are filled with a rich and flavorful ground beef mixture enhanced by onion, garlic, tomato paste, and a hint of Worcestershire sauce. Perfectly seasoned with thyme and black pepper, and thickened with arrowroot starch for a velvety texture, they strike the perfect balance of hearty and wholesome. Ideal for gluten-free and paleo diets, these mini pies bake to golden perfection in just 40 minutes and are best served warm as a delightful appetizer or snack. Whether you’re entertaining or looking for a healthier version of an Australian classic, these Paleo Aussie Party Pies are sure to steal the spotlight!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 3 large Eggs
- 0.25 cup Coconut oil
- 1 teaspoon Sea salt
- 1 pound Ground beef
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 3 tablespoons Tomato paste
- 0.5 cup Beef broth
- 2 tablespoons Arrowroot starch
- 2 tablespoons Worcestershire sauce
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the almond flour, coconut flour, and sea salt.
Whisk 2 eggs in a small bowl and then add them to the flour mixture along with melted coconut oil. Mix until a dough forms.
Press the dough into the bottom and sides of a greased muffin tin to form the pie crusts.
In a large skillet over medium heat, sauté the onions and garlic until the onions are translucent.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned.
Stir in the tomato paste, beef broth, Worcestershire sauce, black pepper, and thyme. Simmer for 5 minutes.
In a small bowl, mix the arrowroot starch with a little cold water to form a slurry, then stir it into the meat mixture to thicken.
Remove the skillet from the heat and let the mixture cool slightly.
Fill each pie crust with the beef mixture, pressing down lightly.
Whisk the remaining egg and lightly brush over the tops of each pie.
Bake in the preheated oven for 20 minutes until the crust is golden and firm.
Allow the pies to cool for a few minutes before removing from the tin. Serve warm.
Nutrition Facts
Calories |
3470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.4 g | 342% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 3841 mg | 167% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 28.9 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 717 mg | 55% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2938 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
