Scd Gluten Free Chili Con Carne Pie |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe was originally from and was adapted. Ingredients:
1 1/2 cups almond meal |
100 g butter, chilled and cubed |
90 g cheddar cheese, grated |
2 tablespoons ice water, iced, may only need 1 tbsp |
3/4 cup red kidney beans, cooked, yields about 2 cups |
2 tablespoons olive oil |
1 onion, chopped |
2 garlic cloves, chopped |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1/4 teaspoon cayenne pepper |
1 teaspoon paprika |
1 teaspoon dried oregano |
750 g minced beef |
2 tablespoons tomato paste |
125 ml dry red wine |
425 g tomatoes, crushed |
1 tablespoon coarse grain mustard |
1 tablespoon dried parsley |
1 tablespoon dried oregano |
170 g natural yoghurt |
Directions:
1. Preheat oven 200C (400F).
2. Rub butter into almond meal. Add cheese.
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. Fry onion until softened, add garlic, spices and herbs, cook for 2 minutes. Add mince beef and stir until browned.
5. Add tomato paste and wine and simmer for 3 minutes.
6. Add the tomato and mustard, once it has come to the boil, reduce heat and simmer 30 minutes.
7. Add the cooked kidney beans. Season.
8. Transfer to casserole dish.
9. Roll pastry out between two sheets of waxed paper and place on top of dish. Use knife to make vent holes.
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. Serve with a dolllop of yogurt on top.
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