Low Carb Beef Hand Pies
I always get excited when I can be creative in coming up with a recipe that not only uses up certain ingredients I already have in my freezer/fridge but also gives me a chance to save money too. These Keto Beef Hand Pies are no exception. So flavorful and fairly straight forward to make. I find these pair nicely with the cilantro lime dipping sauce which you can check out from my Greek Yogurt Marinated Chicken Wings recipe. Here is how you do it :)
Preparation Time: 20 mins
Cook Time: 50 minutes
Makes about 15 to 20 Hand Pies
Ingredients
​​
-
1 head of cauliflower cut into florets
-
2 to 3 small potatoes (peelled and roughly chopped). You can omit this if you want it to be strictly keto but I find adding these gives you really good texture to the mashed cauliflower mixture)
-
1-2 tablespoons of butter
-
1/4 cup of milk or heavy cream
-
About 2-3 cups of neutral oil (I used canola oil or vegetable oil) for shallow frying
-
2 low carb flat breads (NOTE: See link where you can purchase this online. If you are unable to get this type of bread, or would prefer to not do low carb, you can substitute for 4 large flour tortillas instead
-
Joseph's Bakery Low Carb Pita, Lavash, and Tortilla Wrap Breads (thelowcarbgrocery.com)
-
100 grams or roughly 1/4 lb of ground beef
-
1 & 1/2 cups of cheese (i used marble) cut into 1 inch cubes
-
1 cup of frozen peas
-
1/2 teaspoon of ground cumin
-
1 teaspoon of chili powder
-
1/2 teaspoon of low carb sugar (or just plain sugar)
-
1/2 teaspoon of onion powder
-
1/2 teaspoon of garlic powder
-
Salt/Pepper for taste
-
Cilantro for garnish
Instructions
​
-
Fill up a medium pot with water and add the cauliflower florets/small potatoes. Set temperature to high and bring to a boil for about 15 minutes
-
While cauliflower/potatoes are being boiled in the pot, start cooking the ground beef on a frying pan at medium high heat
-
Add cumin, chili powder, sugar, onion powder, garlic powder and combine all of that into the ground beef while it cooks which should take about 10 minutes
-
Next check on the on the cauliflower florets/small potatoes at around 15 minutes and check to see if they are fork tender. If so then turn off the heat or keep cooking for another 5 to 10 minutes until the are fork tender
-
You then want to drain the water out of the pot, set the temperature to low and using either stick blender or masher start mashing the florets/potatoes until you have roughly a smooth texture
-
Add the butter (for extra flavor), milk (or heavy cream) and mix all together until you have an even smoother texture to the mashed cauliflower
-
Next you want to add the frozen peas and cook on low to medium heat until peas are fully cooked
-
Add the beef mixture into the mashed cauliflower and combine together
-
Take the low carb tortilla flat breads cut them into 4 inch x 12 inch strips. If you are using large tortilla wraps try cutting them into 4 inch by 10 inch strips (the is to create long rectangular shapes)
-
Lay out the strips, and add a tablespoon of the cauliflower/meat mixture to the top of each one. Add one of the cheese cubes to the mixture too.
-
Fold the strip into a triangle shape and use water to seal off the edges. You can check out this cutdacarb Instagram post on how it was done for low carb crab rangoons (https://www.instagram.com/reel/ChQe-OkFvAr/?igshid=MDJmNzVkMjY=)
-
Add the 2-3 cups of the neutral oil into a frying pan until it reaches 1-2 inches in the pan
-
Set temperature to medium to high heat for about 5 minutes
-
Throw a tiny piece of flat bread into the pan and see if it sizzles. If it does then you can start frying the hand pies otherwise give it another 1-2 minutes and try again
-
Add about 3 or 4 hand pies into the pan and fry about 1 minutes per side until golden brown
-
Once golden brown remove from the pan and place onto a plate with paper towels to drain off excess oil
-
Add to a serving plate, garnish with cilantro and enjoy!
