AIP Paleo • Gluten free • Grain free • Dairy free • Egg free • Nut free • Nightshade free
These rustic gluten free mince thyme & mushroom pies are delicious, AIP and paleo friendly. With a flaky crust perfect for a savoury pie, they are super yummy and very easy to make.
Using cold water and frozen palm shortening will help to achieve that flaky pasty crust, otherwise the dough may be dense. Simply pop the palm shortening into the freezer 30 minutes before use. When moulding the pie edges, make sure you don't make them too thick.
AIP Mince thyme & mushroom pie
Prep time : 30 - 40 minutes
Cook time : 30 minutes
Serving : 4 pies
Ingredients
Pastry :
• 1.5 cups cassava flour
• 3/4 cup palm shortening, frozen
• 1/2 tsp salt
• 1 tbsp apple cider vinegar
• 1/4 - 1/2 cup ice cold water
• 2 tbsp coconut milk for browning (optional)
Mince filling :
• 400g lamb or beef mince
• 3 gloves garlic, minced
• 2 tbsp fresh thyme
• 1/2 tsp salt
• 1/4 cup mushrooms, diced
• 1/4 cup carrot, finely grated
• 1/4 cup courgette, finely grated & squeezed
• 1/2 tbsp tapioca flour
• 1 tbsp water
• 1 tbsp nutritional yeast
• 1/4 cup spinach, finely diced
Serve with :
• Avocado
• Natural coconut yoghurt
• Fresh thyme
• Nutritional yeast
• Salt
• Green salad
Instructions
Thyme & mushroom mince :
In a large pan heat a little olive oil and brown the mince, breaking it up.
Add the garlic, salt, mushrooms, carrot and courgette. Cook until vegetables are just softened.
Mix the tapioca flour into the water to make a paste, and then stir through the mince to thicken the mixture slightly.
Sprinkle over nutritional yeast and stir through finely diced spinach. Set aside.
Pastry :
Preheat the oven to 200 degrees.
Cut the frozen palm shortening into small pieces and pulse in a food processor until it is broken up into small (pea size) pieces.
Add the cassava flour, salt, apple cider vinegar and ice cold water to the food processor, and pulse until a dough begins to form. Scrape down the sides a few times to ensure it mixes thoroughly.
Place the dough on a piece of baking paper and gently knead until the dough comes together. Cut the dough into 4 equal pieces.
Cut four small separate pieces of baking paper, each pie will sit on it's own sheet that can then be directly transfered in the oven.
Place another piece of baking paper over the dough segment, and press down flat with your hands or gently roll out slightly. Remove the top paper and mould into a pie base shape with a lip on the edge.
Top each pie with the mince mixture, then brush the pastry with coconut milk to help brown the pasty.
Fan bake for 30 minutes or until golden brown.
Serve topped with avocado, coconut yoghurt, salt, fresh thyme and nutritional yeast.
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