*Gluten Free, Dairy Free, Grain free, Soy Free, Paleo Friendly
- 1 tbsp. olive oil
- 200g bacon cut into 1cm cubes
- 2 large onions, diced
- 750g blade steak, 5cm cubes (or any other beef suitable for slow cooking)
- ground black pepper
- 2 tbsp tapioca flour (also known as arrowroot)
- 2 tbsp Brandy
- 1-2 cups red wine
- 1 bay leaf
- 2 stalks fresh rosemary, finely chopped
- 2 x 2cm pieces of orange peel
- 3 cloves garlic, minced
- 2 cups beef stock
- 500g small mushrooms (the smaller the better!)
- 1 quantity of shortcrust pastry (see recipe below)
- Preheat oven to 160C
- In non-stick fry pan heat oil and brown bacon gently. Remove with slotted spoon and brown onions then set aside with bacon.
- Season beef with pepper and brown in pan in batches. Once you have browned all if it, return all of the beef to the pan. Scatter over flour on high heat, and then add Brandy. Keep heat on high and add wine, and reduce a little. Make sure to stir up any brown bits.
- Add herbs and orange peel. Add garlic, then the bacon and onions. Add beef stock to barely cover the meat (you can add more stock or wine if need be), cover with baking paper snugly and cover with lid. Cook for 2 hours (NO LESS!) and add mushrooms, recover and cook for a further 30mins. Remove from oven and set aside.
- Place the beef filling mixture into individual ramekins or 1 large casserole dish, let cool slightly.
- Using a circular cutter (or small upturned bowl), cut the Shortcrust pastry into rounds to fit the top of the dishes. (It will be quite delicate and falls apart easily, so use a Thermomat or baking paper to work on and gently slide a spatula underneath it move it from mat to pie.)
- Brush tops of pies with milk and bake in a hot oven (220C) for 10-15 minutes.
*Makes 6-8 small individual pies(see below for serving suggestion) or 1-2 large pies (as above)
Paleo Shortcrust Pastry
- 30g (¼ cup) pine nuts
- 30g (¼ cup) tapioca flour
- 200g (1 3/4 cups) almond flour, or finely processed almonds/almond meal. ( TM – Process slivered almonds 10 sec / Speed 8)
- 1/2 tsp Himalayan pink salt
- 30g (2 tbsp.) coconut oil
- 1 egg white
- Place Almond flour in a food processor along with tapioca flour, pine nuts and salt and process until smooth. (TM – 5 Sec / Speed 8)
- Add Coconut Oil and egg white and blend until combined to a pliable dough. (TM – 20 sec / Speed 3)
- Turn onto a floured board (use tapioca flour) or Thermomat, and use your hands to bring together to a ball of dough. Wrap in mat or cling wrap and refrigerate for at least 30 mins.
- When ready to use roll out onto floured board or mat, with another layer of baking paper on top to prevent sticking. Cut to shape and use as needed.
* If you have extra, try pressing about a tablespoon of your crust mixture into some muffin pans and top with a mixture of egg and vegetables, and bacon if desired for easy and delicious mini quiches! … YUM!!