A low- carb version of a firm favourite.
Servings : 10
Ingredients
PIE CRUST:
200 g butter, coarsely grated
100 g flaxseeds, ground
100 g almond flour
45 ml psyllium husks
45 ml chia seeds
200 g full fat cream cheese
PORK FILLING:
30 ml coconut oil
15 ml garlic
1 onion, chopped
5 ml fennel seeds
3-4 finely chopped sage leaves
4 pork bangers, meat pressed out from their casings
Salt
Method
Preheat the oven to 200°C.
Grease 2 small 6-hole muffin pans with butter.
For the pastry:
In the bowl of a food processor combine the butter, ground flaxseeds, almond flour, psyllium husks and chia seeds. Pulse until the mixture looks crumbly. Add the cream cheese and pulse until it starts to form a dough. Form the pastry into a disk and wrap it in cling wrap. Refrigerate for at least 30 minutes.
For the filling:
heat the coconut oil in a frying pan over medium high heat, add the garlic and onions and fry until soft – 3-5 minutes. Add the fennel and sage and the meat and fry for another 7 minutes until it is cooked through. Set aside to cool. Divide pieces of the pastry into the muffin holes (leaving enough for the tops). Press the pastry evenly against the sides and bottoms of the muffin holes. Fill with the pork filling. Press a piece of the pastry between your palms to form a disk and top each pie with a disk, press the sides of the disks into the pastry already lining the muffin hole and pinch together. Bake for 30 minutes or until cooked and golden.
