Makes 4 servings. Carbohydrates: 5g / portion
This pie is part of my staple diet. The basic recipe is the same for almost all the pies I make when doing Veganketo but with different fillings. Remember that the food should be low in carbohydrates, but just for that, it should also taste good.
You can use spice mixtures in the sauce, but be careful because if you use a spice with sugar or other sweetener, the body will come out of the ketosis phase in a flash and you may have to go 2-3 days to start the burning process again. I use a taco seasoning, which has no added sugar.
For the pie dough
50g almond flour (Carbohydrates: 4g / 100g)
0.5 dl liquid margarine (vegan)
3-6 tablespoons cold water
For filling
300g Annama malleable mince (Soya, not peas)
3 cloves of garlic
½ onion
Salt, pepper
Oil to fry in
200g Passed tomatoes (aimed for those that are a little diluted so carbohydrate is around 3-4g / 100g)
Optional: Vegan cheese on top. Please Note! Do not use the cheese if you are in a high burn.
Preparation of the pie shell
- Set the oven to 225 degrees C or 200 degrees C in the case of a fan oven.
- Pour the almond flour and separate it with a fork so that there are no lumps.
- Add the liquid margarine if you want, you can add 1 dl instead of 0.5.
- Add the liquid margarine if you want, you can add 1 dl instead of 0.5. It should be like a ball that holds together.
- Grease the pie tin with a little of the margarine. We don’t want it to get stuck.
- Place the dough and flatten it so that it covers the entire pie form, it is important that it covers the edges properly. But it shouldn’t be thick, just cover.
- When you feel ready, put the pie shell in the oven and pre-bake it.
- Keep an eye on the pie crust so it doesn’t burn but it should turn a little orange.
- Take out to cool after it’s done. Depending on your oven, it takes about 10-15 minutes.
Preparation of the sauce.
- Peel the garlic and onion. Do not mix them, but cut them and put them separately.
- Heat the frying pan with plenty of oil and make sure it is hot.
- Start frying the garlic. When it starts to colour, it’s time to add the onion.
- Stir occasionally the onion and garlic. It must not get burned.
- Add the mince, passed tomatoes and a little water (be careful with the water because it shouldn’t be watery). Separate the mince as best you can, there should be small lumps just like a mince should be.
- If you have a spice mix, add it now, but read above about ready-made spice mixes!
- Add salt and pepper. Taste but don’t eat.
- When you’re happy with the sauce and it’s not too watery, stir it straight into the pie shell which should have cooled down a bit by now.
- Bake in the oven, this is to make the sauce less watery and firm.
- Take out both the pie and the filling when it has color you want. Anything from 5-25 minutes works. Just make sure the pie crust doesn’t burn!
If you want the pie to have a really good pie feel, you can make it the day before and leave it in the fridge overnight and then reheat it in the oven. (Avoid heating the pie in the microwave as it can become sticky and the pie no longer feels like a pie)