6 February, 2019
Whiskey Meat Pies
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If you’ve ever had a meat pie, you know the healing powers they possess.
But first…story time!
I’ve been struggling with cooking this week. Not because I couldn’t figure out what to make, I actually had a great recipe planned out for zucchini wrapped chicken enchiladas. I tried really hard to make them. Unfortunately for me, the first attempt landed me in the emergency room with most of my fingertip severed. The next evening, I couldn’t wrap the enchiladas because of that finger (as seen in figure 1.3). C’est la vie. I don’t lack skills, I am just the clumsiest chef you’ll ever meet. It would take a lot more than the 9.75 fingers I now have left to count the number of mishaps and close-calls I’ve had in the kitchen. ADD at it’s finest, my dudes.
Saturday night (figure 1.2) I was kind of sad because I was in a great deal of pain and those enchiladas turned into a 1 layer lasagna. I couldn’t bring myself to pedal that bs to you guys. They were delicious, no lie. They would have tasted the same regardless. So I cheated a little bit on my diet (BAD BARBIE) as my sweetheart shuttled me off to Naukabout Brewery for some amazing beer and some cheering up. While we were there (figure 1.1), we started talking about how my best friend is getting married this weekend to the sweetest Englishman you’d ever meet. We recounted her first trip to England when she met him, and how she had nothing to eat the day she returned to the US except a cold, stale meat pie she had purchased at the airport in Dublin…and how good an actual meat pie would be. We finished “nauk”ing back our Black Beach Imperial Stouts and headed home.
I knew what I was making for dinner.
I had recently learned how to make biscuits with coconut flour and knew that would be perfect for the pie part of this dish. Which btw guys, keto biscuits are really amazing? Who knew?? So yeah, side note, you can use the dough recipe at the bottom, spoon 2 inch lumps onto a baking sheet, and you’ve got super easy biscuits for any occasion! Back to the meat pies, I made the dough and used my fingers (as best I could haHA) to line the dough on the bottom and sides of a muffin tin to make mini “pie crusts”. Be sure to leave enough dough behind to top your pies when it’s time. I baked them at 400 for 8 minutes before adding the beef/veggie mix so that the broth doesn’t make them soggy. You can traditionally eat meat pies with your hand, so I wanted to make sure I made these like that.
Let me tell you a little about the beef mixture. The real beauty of making these is that you can just use what you have in the fridge. I used onions and a little of the zucchini I had leftover from the disaster for the veggies. If you’ve got carrots, celery, peas, whatever, just throw it in the pot. You can omit the whiskey if you don’t have any, want to keep the dish family-friendly, or simply don’t want to add it. I put my instant pot on med saute and cooked it all in the same pot. Super easy! If the mix is too watery for your taste, you can add 1/4 cup of coconut flour in to thicken it up. No, I promise it will not taste like coconut.. Also worth noting that you will have leftover beef. Personally, I think omelets are a great way to use it!
Spoon the beef into the half-cooked cups and use the remaining dough to top the pies. Bake at 400 for another 8-10 minutes. They should be golden brown when done.
We enjoyed these so much and I was asked to make them a staple. Looks like I might be replacing one of my weekly wing days with these. I am dedicated to the idea that you can make so many delicious and iconic dishes that appeal to folks with specific diets. Keto, vegetarian, vegan, gluten free, paleo, you name it and I’ll try to accomplish it. I love it and honestly it’s my favorite challenge. If any of you have dish requests of a specific diet, I would love to give it a try. Send me suggestions in my comments here, email, or on my Facebook page!
Thanks for reading and I hope you all enjoy these fiiiiiiine meat pies!