hey Noster is its Michelle from nom nom paleo today I'm gonna show you how to make paleo curried meat pies which is the dish that was influenced by something my mom used to make for me as an after-school snack SuperDuper simple so what you need is some cassava flour some arrowroot powder is in softened e a little bit of turmeric just to make it nice and golden to show everyone is making a curried pie some eggs some salt and then some leftover film so what I have here is my spiced keema or deconstructed samosa recipe from the blog but you know I've done this with whatever I have in the fridge and it all comes out delicious just make sure it's not super wet and it'll come out just fine so whenever I do a baking recipe for consistency I like to actually weigh out the amounts of the flour and then you can keep on tearing it or zeroing it out and adding the next thing and you don't have to actually clean all these different bowls but here thats on the flour add in a little bit of powder a lot of people ask can I use tapioca flour in place with the cassava flour the answer is no because the tapioca flour is just the starch part of the cassava flour you want the whole root because that is actually more similar to all-purpose turmeric powder that really is just for color and that reminds me of the ones my mom made and the ones we would buy we always knew that was record me pies because they were nice and orange to eggs this is where we get our hands dirty just in and you're just gonna eat everything until it's a nice shaggy dough I only using my hands as really feel the things are getting mixed together and the turmeric also helps see that everything is being mixed properly because then everything turns nice change Warren G so once you see that you have this crumbly and of shaggy dough grab these bed rad about half a cup of water but you don't dump it all in at once kind of dump in a little bit at a time and then you just kind of eat it and form it into a ball and you'll procreate all that water in yeah a little bit more water and eventually it's gonna be like a smooth ball and it's gonna be the consistency of play-doh see here your hands shouldn't stick to it you should be able to form a nice smooth ball like this I like to divide the dough in half because it's easier to work with and half of the dough will make enough pies for one training anyways so the one that I'm not working with and then the one you are gonna work with I lay down some papers put one in the middle grab rolling pin or you can use a water bottle whatever you have rolled out looks about 1/8 inch thick so I grabbed a four and a half inch little high cutter and then I press okay and I try to make as many as possible so I go right up to the edge pick up the scraps rolled it out to make more yet your leftover filling which should be cold a little talk and you don't want to be too crazy with the filling a little bit just pinch this stuff and don't worry if there's some cracking I'll just seal the ends together you don't even need any egg wash or anything then you put them on parchment lined doing it with the rest of your little fellas so the last step before you pop these in the oven is you whisk up an egg to make an egg wash and brush the tops wouldn't add enough so that the whole thing is covered but not too much because you don't want to be a subunit and the last step is each one use a sharp knife well then if you already have some cracks in here this is just to make sure that the steam escape I knew is one make sure that you just bake however many you need at a time you don't want to just cram this with as many pies as possible you don't want to put two or three trays in the oven at a time just do one at a time he'll be worth it so I'm gonna pop this into a 400 degree oven for about 15 minutes and then I'm gonna just turn the tray about 180 degrees and cook it for about 10 minutes more and they should be nice and brown and golden so I've let these pale oak red meat pies cool down a bit you can see that they're perfectly golden all over the nice crunchy crust yes some of them may've split a little bit that's okay these are rustic we shouldn't be caught up about how things look it's what's inside that counts right so you guys should totally make these pale and creamy pies and fill them with whatever leftovers you have just for variety so if you want the room speed just head on over to my site nom nom paleo calm you .
Video Description:
Paleo Curried Meat Pies, a.k.a. better-for-you grain-free hot pockets, are a simple, make-ahead, freezer-friendly, portable dish that you can easily make with leftovers! Stuff them with some leftover cooked meat to make a fast and easy meal.
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Get the recipe here: http://nom.gy/MeatPies
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August 13, 2020
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