Preheat oven to 200℃
Add smoked bacon to mixer bowl. Chop 20 seconds/speed 5
Add cream cheese and grated cheese. Mix 10 seconds/speed 4
Cook 5 min / 100℃ / speed 1
Add psyllium husk, lupin, seasoning and eggs. Mix 20 sec/speed 3
Knead 3 min / dough setting
Press 2/3 of the mixture into greased large muffin tray, or pie tins, reserving the rest of the dough for pie tops.
Bake 9 minutes or until lightly golden
For Pie tops
Prepare dough on silicone mat or on non stick baking paper
Squeeze mixture in the ball of your hand, push into an egg ring to shape the top of the pie. Place on top of the pie and bake 7 minutes or until golden.
For Pie Filling
Finely dice onion, garlic and bacon. Sauté over medium heat until onion is translucent and garlic fragrant.
Add beef mince, oregano and cook until browned. Add tamari, tomato paste, water, and psyllium husk. Cook for further 5 minutes until gravy is thick and rich. Season with salt and pepper. Cool before spooning into pie crusts.
Follow instructions for cooking pies as above.
This recipe is suitable to freeze cooked and thawed when desired.
Almond or seed meal is a good alternative to lupin flakes
These pies are also suited to be cooked in a pie maker
Serving: 1pie | Calories: 406kcal | Carbohydrates: 6g | Protein: 19g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 128mg | Sodium: 581mg | Potassium: 214mg | Fiber: 4g | Vitamin A: 565IU | Vitamin C: 0.7mg | Calcium: 288mg | Iron: 1.4mg | Net Carbs: 2g