Scd Gluten Free Chili Con Carne Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 354.88 ml almond meal
- 100 g butter, chilled and cubed
- 90 g cheddar cheese, grated
- 29.58 ml ice water, iced, may only need 1 tbsp
- 177.44 ml red kidney beans, cooked, yields about 2 cups
- 29.58 ml olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 9.85 ml ground cumin
- 4.92 ml ground coriander
- 1.23 ml cayenne pepper
- 4.92 ml paprika
- 4.92 ml dried oregano
- 750 g minced beef
- 29.58 ml tomato paste
- 125 ml dry red wine
- 425 g tomatoes, crushed
- 14.79 ml coarse grain mustard
- 14.79 ml dried parsley
- 14.79 ml dried oregano
- 170 g natural yoghurt
directions
- Preheat oven 200C (400F).
- Rub butter into almond meal. Add cheese.
- 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.
- Fry onion until softened, add garlic, spices and herbs, cook for 2 minutes. Add mince beef and stir until browned.
- Add tomato paste and wine and simmer for 3 minutes.
- Add the tomato and mustard, once it has come to the boil, reduce heat and simmer 30 minutes.
- Add the cooked kidney beans. Season.
- Transfer to casserole dish.
- Roll pastry out between two sheets of waxed paper and place on top of dish. Use knife to make vent holes.
- 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.
- Serve with a dolllop of yogurt on top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I am happily married and a stay at home mother with 3 children.</p>