Meat Pies

Today is Australia Day, which means we are celebrating this beautiful country I call home! And what better way to do that than eating what can only be described as one of our most iconic national dishes: the meat pie. Many years ago I was shocked to find out that meat pies were not a global sensation. It saddened me to know that sport spectators around the world would flood the food stalls at the break in play, and not have the opportunity to pick up that iconic meal: crisp pastry filled with piping hot chicken or beef and veg. But you know what’s even better than that? Being able to make a low FODMAP version yourself, in the comfort of your own home.

I know many of you may be thinking, “Pastry? No way that’s low FODMAP!” but you might be surprised to know that according to the Monash FODMAP app, filo (or phyllo) pastry is low FODMAP in 20 gram servings. Which is the perfect amount to create the perfect meat pie.

A little while ago I posted a recipe for a life-changing beef ragu, and when I tasted it I knew it was versatile. One of the ragu’s other uses is featured today: the filling of these meat pies. But if you’re not feeling pastry, and want life-changing pasta instead, go and check that out!

Low FODMAP Meat Pies

Prep Time 7 hours
Cook Time 30 minutes
Total Time 7 hours 30 minutes
Servings 3 pies

Ingredients

  • 1 yield low FODMAP ragu see link in post
  • 60 grams filo pastry
  • 1 tbsp coconut oil melted

Instructions

  1. Follow the instructions on this blog post, prepare your beef ragu: http://thatlofolife.com/all-content/spaghetti-with-beef-ragu/

  2. When the ragu is ready, preheat the oven to 180 degrees Celsius.

  3. Either use half of the pastry to link the bottom and sides of a ramekin, fill with the ragu and top with the other half, or place all the filo on top of the pie. 

  4. Brush the top of the pies with the melted coconut oil and bake in the oven until crispy and golden brown.

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