Recipe

LOW CARB SALTY MINI PIES WITH CHEESE

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LOW CARB SALTY MINI PIES WITH CHEESE
Mmmm… mini pies of great taste! Do you feel like having something different for lunch today? Prepare these delicious salty LOW CARB pies!

You can treat yourself to them as a stand-alone snack or offer them as part of a larger meal, e.g. at family lunch. They are easy to prepare and even easier to eat – especially if you love the wonderful taste of cream combined with vegetables and cheese.

In the recipe we used our defatted walnut flour, which more than obviously works great not only in sweet but also salty dishes.
Regardless of where we use it for, walnut flour will enrich each meal with an additional source of protein, as it contains as much as 50 g per 100 g.

Walnut flour is GLUTEN FREE and suitable for LOW CARB and KETO diets. Read more about it here >>

Preperation Time: 20
minutes
Cook Time: 30
minutes
Total Time: 50
minutes
Number of servings: 6

Ingredients

Crust ingredients
Egg
1
Defatted WALNUT flour
100
g
YEAST FLAKES
1
tablespoon
Baking powder
1
teaspoon
Spices of choice
1
teaspoon
Himalayan salt
1
pinch
Sour cream
20
g
Plain yoghurt
40
g
Butter
70
g
Fat of choice
1
tablespoon
Stuffing ingredients
Oil
1
tablespoon
Clove garlic
1
Pepper
To taste
Salt
To taste
Champignons or other mushrooms
5
Onion powder
1
teaspoon
Fresh spinach
3
cups
Chopped chives
1
tablespoons
Cooking cream
150
ml
Sour cream
1
tablespoon
YEAST FLAKES
1
tablespoon
Grated cheese
30-40
g

This recipeis is

Vegan
Paleo
Low carb
LCHF
KETO
Gluten free

For the dough:

Preheat the oven to 180°C and grease 6 muffin tins.

In a bowl, mix all the dry ingredients: flour, baking powder, baking soda, yeast flakes, spices and salt. Add the egg, sour cream, yoghurt and butter and mix everything quickly with a food processor before kneading the dough with your hands.

Knead the dough well and form 6 balls out of it. Flatten each ball with your palms and line a muffin tin with it. Press your fingers against the bottom and walls of the baking dish, smooth out any cracks and form pies. Cut off the edges that look over the edge of the baking pan.

Bake at 180°C for 20-25 minutes until the edges above slightly darken. Baking time may vary from oven to oven. Use the baking time to prepare the filling. Once the pies are baked, take them out of the oven and leave them in the baking dish.

For the stuffing:

Wash the champignons, dry them and cut them into smaller pieces. Chop the chives.

Stir the garlic into the pan and fry it with a spoonful of oil at a medium temperature. Add the champignons, salt, pepper and onion powder and fry for 5-7 minutes.

Add chopped chives and spinach. When the spinach is cooked and dissolved, add more cream and cook for a few minutes to thicken the sauce. Turn off the heat and stir in the yeast flakes.

In the end:

Fill the pies with grated cheese. Add the filling and sprinkle spices, seeds or a little more cheese on top if desired. Return the pies to the oven, bake at 200°C for 3-5 minutes. Bon Appetit!

Bon Appetit!

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This recipe is

Fit
Gluten free
KETO
LCHF
Low carb

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Buy the ingredients

NUTRITIONAL YEAST FLAKES 100% natural
NUTRITIONAL YEAST FLAKES
4,99
PINK HIMALAYAN SALT – FINE GROUND
PINK HIMALAYAN SALT – FINE GROUND
2,99
WALNUT PROTEIN – DEFATTED FLOUR
WALNUT PROTEIN – DEFATTED FLOUR
8,99

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