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    You are in: Home / Recipes / Scd Gluten Free Chili Con Carne Pie Recipe
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    Scd Gluten Free Chili Con Carne Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    CathWithKids's Note:

    This recipe was originally from www.nigella.com and was adapted.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven 200C (400F).
    2. 2
      Rub butter into almond meal. Add cheese.
    3. 3
      Add 1 tbsp water and stop if dough comes together, otherwise add a second tbsp of water. Mold into a ball and cover in the fridge until needed.
    4. 4
      Fry onion until softened, add garlic, spices and herbs, cook for 2 minutes. Add mince beef and stir until browned.
    5. 5
      Add tomato paste and wine and simmer for 3 minutes.
    6. 6
      Add the tomato and mustard, once it has come to the boil, reduce heat and simmer 30 minutes.
    7. 7
      Add the cooked kidney beans. Season.
    8. 8
      Transfer to casserole dish.
    9. 9
      Roll pastry out between two sheets of waxed paper and place on top of dish. Use knife to make vent holes.
    10. 10
      Reduce heat to 180°C / 350°F / Gas 4 and cook until top is golden brown, 40-45 minutes. Use foil to cover the top if it seems to be browning up too fast.
    11. 11
      Serve with a dolllop of yogurt on top.

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    Nutritional Facts for Scd Gluten Free Chili Con Carne Pie

    Serving Size: 1 (358 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 720.7
     
    Calories from Fat 494
    68%
    Total Fat 54.9 g
    84%
    Saturated Fat 21.2 g
    106%
    Cholesterol 140.0 mg
    46%
    Sodium 358.5 mg
    14%
    Total Carbohydrate 19.3 g
    6%
    Dietary Fiber 6.6 g
    26%
    Sugars 5.9 g
    23%
    Protein 36.5 g
    73%

    The following items or measurements are not included:

    coarse grain mustard

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