That Old World Taste
I have decided to make the keto winter pie a free blog since the recipe includes one of my favourite spice mixes, the winter kitchen pepper mix. Not only that, but ever since I told Rhi the Spice Alchemist that her spice is a game changer, she was ecstatic to hear my raving review. I’ve never been a big fan of pepper and can’t quiet remember how I was talked into buying the winter kitchen pepper mix from Rhi, but I wish I had purchased it sooner! The pepper mix give that old school Balfours pie taste and I have been missing that taste since the 90s.
This keto winter pie is simply a chunky steak and mushroom pie. Best thing about this meat pie is that it’s gluten free and keto friendly.
I do suggest, because it contains Xanthan gum as a thickener, to not consume massive amounts of this pie at once. Xanthan gum is known to cause bloating and chemical warfare within the home!
Anyway, to the pie making!
- 400-700g Chuck Steak
- 500g Mushrooms
- Pepper or Winter Kitchen Pepper Mix
- Garlic Power to Taste
- Onion Powder to Taste
- 2-3 Cups Water
- 3 Bay Leaves
- Winter Kitchen Pepper mix
- 2 Tablespoons Beef Broth Concentrate
- 1 1/2 Teaspoon Xanthan Gum
- 2 Cups Almond Flour
- 2 Cups Mozzarella
- 1 Egg
- 2 Teaspoons Baking Powder (not Soda)
- 3 Teaspoons Psyllium Husk Powder
You’ll also need a large fry pan, pie dish (I use 28cm), microwave safe mixing bowl, oven, microwave, fork, knife, chopping board, spoon and rolling pin.
You can use regular pepper instead of the pepper mix. Though, it does taste much nicer with the pepper mix!
- Preheat the oven to 180C
- Wash and cut mushrooms into slices
- Cut up chuck steak into tiny pieces but do not mince
- In a large frying pan on high heat, brown meat
- When it starts to sizzle, add in winter kitchen pepper, garlic and onion powder
- Toss to coat
- Then add in the sliced mushrooms and toss to coat
- Once the mushrooms have slightly changed colour, add in water. The water should just cover the meat and mushrooms
- Reduce heat to medium high and add bay leaves in
- Once the water beings to boil, add in the Xanthan gum and stir until dissolved
- Cook for about 5 minutes and then mix in the beef broth concentrate
- Reduce mixture It usually takes about 30 minutes for it to reduce down for me
- While the mixture is reducing, make the keto crust.
- In a mixing bowl mix together almond flour, mozzarella, baking powder and psyllium husk. Make sure the mozzarella is coated evenly
- Put bowl into the microwave and heat on high for 90 seconds
- Remove the bowl and crack the egg into the mixture immediately
- Using your hands, mix and kneed the mixture until it holds together and looks like dough
- Once you have your dough ball, divide it into 1/4 and 3/4
- Roll out the 3/4 piece of dough thin enough to cover the bottom of your pie dish
- Using a fork, poke little holes into the base of the pie to prevent it from rising
- Clean up any over hanging edges (they will burn) and the pop the pie dish into the oven
- Cook the pie base in the oven for 10 minutes at 180C
- While the pie base is in the oven, roll out the 1/4 dough piece thin enough to make the pie topper
The Keto Winter Pie
- Once the pie base is cooked, pull it out and place it somewhere near your pie mixture
- Before filling the base with the mixture, remove the bay leaves
- Pack all the pie filling in to the pie base
- Place the rolled out 1/4 of dough on top of the pie
- Clean up the edges so nothing is hanging over and press edges down
- Cut two little holes on to the pie topper to let out steam
- Place pie back into the oven for another 10 minutes at 180C
Once the pie is finished in the oven, allow the pie to cool for at least 20 minutes before eating. This allow the pie filling to thicken up and not turn in to lava.
Get In Quick!
This keto winter pie doesn’t last long in this little home at all! It’s supposed to have eight decent sized portions but with the work of the husband and the child, it’s eaten as soon as it’s ready. I can’t blame them, it is absolutely delicious and will forever be a staple during the winter months along with a hearty stew!
You do not have to use the winter kitchen pepper mix. Normal black pepper is fine. However, this recipe is an absolute delight with the pepper mix and I won’t ever go back to normal pepper!