beef and mushroom pies
Author: Dereck (Caregiver)
INGREDIENTS:**
g Lo Dough wrap base (serving = 1 wrap/28g (HCP added*)
g Beef, mince, raw
g Spring onions, bulbs and tops, raw
g Gia Sundried Tomatoe Paste (HCP added*)
g Garlic Puree (GIA) (HCP added*)
g Pumpkin, flesh only, boiled in unsalted water
g KetoCal 4:1 Powder (Unflavoured)
g Water, distilled
g Butter, salted
g Oil, olive
g Mushrooms, white, raw
Directions:
1 place a frying pan over med high head and add half the oil add the beef and oions and fry until brown, then add the mushrooms cook until tender then add the tomato and garlic puree fry for 2 minutes then season with salt and pepper, add the water and simmer for 5 minutes,
2 cut the lo dough wrap to fit a muffin case use a pastry cutter or a small bowl brush both sides with the remaining oil and place into a muffin tray
3 melt the butter and add the mashed pumpkin season to taste.
4 now fill each case with the beef mixture and top with the pumpkin mash, bake at 180oc for 15 minutes until the base is golden and brown
5 serve hot or cold once cold you can freeze until needed.
Nutrition Information (for entire recipe):
Carbohydrate:
4.07
Calories: 423
Fat:
37.21
Protein:
13.63
Ratio:
2.1:1
Tags:
KetoCal 4:1 PowderSavoryMain MealMeat
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
