I had all sorts of interesting, fun vegetables in the fridge the other day, plus a pack of ground beef. I used my woopie pie pan the other day to make coconut macaroons and figured it would be fun to make another meal with it, so I came up with these low carb meat pies. These meat pies (which I sauteed with spinach, since I had some spinach I needed to use) are very similar to the middle eastern meat pies I grew up with (except this is the low carb meat pie version). Super happy with the result, since they remind me of one of my favorite meals as a kid and were super tasty (and healthy!).
Normally I’d use an onion but I have a surplus of leeks from my CSA box. Here is a link with more information on how to finely ground your cauliflower (TLDR; – throw it in the food processor).
Low Carb Meat Pie
Ingredients
- Ground Beef
- 8 ounces Fresh Spinach
- 1 Leek Or Onion
- Salt And Pepper
Crust
- 3 cups Cauliflower Finely Ground
- 1 Egg
- 2 tablespoons Parmesean Cheese
- 2 tablespoons Almond Flour
- Salt And Pepper
Filling
- Ground Beef
- 8 ounces Fresh Spinach
- 1 Leek Or Onion
- Salt And Pepper
Instructions
- Sautee the onion or leek until tender
- Add in the ground beef and cook until most pink is gone
- Add in spinach and cook until tender, set aside mixture and add salt and pepper
- Mix together in a separate bowl the egg, cauliflower, cheese and almond flour. Add a bit of salt and pepper
- In a greased whoopie pie pan, add about 2 tablespoons of mixture and press in the middle to make a slight ridge around the circumference. If you don't have a whoopie pie pan, flatten balls of the mixture onto a greased baking sheet and press the middle and make ridges around the outer area. Do not use a muffin tin - I tried this and they were difficult to remove without breaking apart.
- Spoon about a tablespoon of mixture onto the crust
- Bake 15-20 minutes, until crust is golden
Donna says
These look yummy. Thanks for the recipe