Paleo Beef Pastry
Savor the comforting flavors of a hearty Paleo Beef Pastry, a deliciously wholesome twist on classic meat pies. This recipe combines tender, grass-fed ground beef infused with aromatic thyme, garlic, and onions with a flaky, grain-free pastry made from almond, tapioca, and coconut flours. Perfect for paleo or gluten-free lifestyles, the pastry gains its satisfying texture from natural ingredients like coconut oil and lemon juice while remaining free of processed grains. A golden egg wash adds a gorgeous finish to the baked pastry, making it a centerpiece-worthy dish for any mealtime. With a prep time of just 25 minutes and rich flavors in every bite, this Paleo Beef Pastry is perfect for satisfying comfort food cravings without compromising on health.
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Recipe Information
Ingredients
- 500 grams grass-fed ground beef
- 1 medium onion
- 2 pieces garlic cloves
- 1 medium carrot
- 2 tablespoons coconut oil
- 2 cups almond flour
- 0.5 cup tapioca flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 teaspoon dried thyme
- 2 large egg
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 180°C (350°F).
In a skillet, heat 1 tablespoon of coconut oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion becomes translucent.
Add the ground beef to the skillet and cook until browned. Grate the carrot and add it to the beef along with salt, pepper, and thyme. Cook for an additional 5 minutes.
Remove the beef mixture from heat and set aside to cool.
In a large bowl, mix almond flour, tapioca flour, coconut flour, baking powder, and 0.5 teaspoon of salt.
Melt the remaining coconut oil and add it to the flour mixture along with one whisked egg and lemon juice. Stir to combine until a dough forms. If too sticky, add a bit more almond flour.
Divide the dough into two portions. Roll out each between two sheets of parchment paper to about 1/4 inch thickness.
Line a baking sheet with parchment paper. Place one rolled-out dough on the sheet.
Spread the cooked beef mixture evenly over the dough, leaving a border around the edges.
Place the second layer of dough over the beef, sealing the edges by pressing them together with a fork.
Whisk the remaining egg and brush it over the top of the pastry to give a golden finish.
Bake in the preheated oven for 30-35 minutes or until the pastry is firm and golden brown.
Let it cool for a few minutes before slicing. Serve warm.
Nutrition Facts
Calories |
3053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.6 g | 282% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 3433 mg | 149% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 21.0 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 591 mg | 45% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1961 mg | 42% | |
*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.
