Keto Mediterranean Meat Pie with Seductive Aromas
Keto Mediterranean Meat Pie is a new creation inspired by Greek Kreatopita. Particularly, I aimed this recipe to bring your Keto daily baking to a new level of Mediterranean taste and perfect nutrition. Of course, it’s 100% Keto even though it looks like a regular pie. I worked around the recent version of phyllo dough which I used for Tiropita and came up with more of a rustic crust. Furthermore, I worked on the filling so that it gives you a boost in herbs and spices usage.
As you might know, we the Mediterraneans, Greeks, Italians, and all other nations that live in this ancient cultural and geographical region love to use various herbs and spices for dishes with meat. Some of them, such as cinnamon, could sound unusual to inexperienced Keto Mediterranean lovers. However, the final result, as with any other Keto Mediterranean dish, is extremely pleasing.
The history of meat pie
The first pies known to humans were savoury meat pies where the crusts or pastry was used as a baking dish for meat sauce. Pretty much similar to what we call a meat pie today! The only difference is that the original crust was not edible. It was so thick and it served as a baking dish. People were only eating the filling.
Did the Egyptians start the fame?
The foundations of the pie can be drawn back to the ancient Egyptians. The bakers to the pharaohs included nuts, honey and fruits in bread dough – a fundamental kind of baked pastry. Representations of this can be seen carved on the tomb walls of Ramses II, stationed in the Valley of the Kings.
Europe and the Western world
However, guess what, historians consider that the ancient Greeks actually introduced pie pastry. Who else, you might say! Pies from the time of my ancestors were made using a flour-water paste encased around meat, which helped to cook the meat and keep it juicy. But remember, Ancient Greeks did not use wheat flour!
The Romans tasted this delicacy and stole the recipes when they conquered Athens. The wealthy and sophisticated Romans used different types of meat in every dish. They even ate meat for dessert which was called Secundae Mensae or in Greek επιδόρπιο. According to classical documents, seafood and meat were popular ingredients in Roman pies served as desserts. The enjoyment of pie expanded throughout Europe, thanks to the Roman roads. But the Mediterranean countries kept some of its originality and rustic feeling.
Keto Mediterranean meat pie variation
As with everything, I will ketonise the pie to the very base! In fact, a slice of this extremely delicious pie will give you the least of net carbs and the maximum of good fats. Now, I know that beef comes with a lot of protein. However, if you prepare the sauce and dough with these amazing ingredients, your macros will be in perfect Keto balance! I promise you, this pie will impress anyone! Even the Non-Ketonians will ask you when will you make it again?!
Keto Mediterranean Meat Pie
Ingredients
Crust
- 3 large eggs free-range
- 3 tbsp sour cream organic
- 3 tbsp melted butter grass-fed
- 1/2 tsp sea salt
- 1 tbsp psyllium powder extra finely ground
- 3 tbsp olive oil extra virgin
- 4 tbsp almond flour organic, blanched
- 2 tbsp coconut flour organic
- 4 tbsp flaxseed meal finely ground
Filling
- 700 g (24 oz) ground beef extra fat
- 1 tbsp lard
- 3 tbsp olive oil extra virgin
- 1 small onion
- 1 medium tomato
- 1 tbsp red paprika powder
- 1 tsp dried oregano
- 1 tsp cinnamon
- 1 tsp sea salt
- 1 tsp dried basil
- 1 tsp dried spearmint
- 1/2 tsp black pepper freshly ground
- 2 whole bay leaves
- 1 tbsp garlic powder
- 1 cup water
- 2 medium eggs
Topping
- 1 tbsp olive oil extra virgin
- 1 tbsp sesame seeds
Instructions
Crust dough
- Mix the eggs with sour cream, melted butter and olive oil in a deep mixing bowl. Add the salt. Start adding dry ingredients spoon by spoon. Work the dough with your hands and create a ball (grease them with olive oil). Cover the bowl with a kitchen towel and place it in the refrigerator for 30 minutes.
Filling
- Melt the lard with olive oil in a deep saucepan. Chop the onion and sauté on medium temperature. Add the beef and stir well. Let it brown equally and add 2 bay leaves. Place the tomato, all spices and water in a blender and blend it into a smooth paste. Add to the meat and let it cook for 5-7 minutes.
- When the sauce thickens remove it from the heat or perhaps transfer it to another container to speed up the cooling. Let the sauce cool down a bit and then add 2 eggs. Mix well to unify. Remove the bay leaves.
Assembling the Pie
- Cut the dough ball into 2 pieces. Roll the first part between two parchment papers (keep the second part in the refrigerator) You can add some olive oil for easier rolling.
- Grease the pie pan with some butter and place the dough in. Tap it in well, especially on the edges. Using a fork, stab the dough in the middle a few times. Bake for 12 minutes at 160ºC (320ºF)
- Remove the crust from the oven and slowly add the filling. First in the edges and then cover the middle part.
- Roll the second part of the dough (between two parchment papers) and place it on top of the pie. Now gently tap in the edges so that the meat sauce doesn't leak out during the baking. Using a brush, cover the top with some olive oil and sprinkle with sesame seeds. Tap them in so that they stick to the dough.
- Bake for 20 minutes at 160ºC (320ºF). Serve when the pie is halfway cooled down for easier cutting. You also can decorate it with some sour cream as shown in the photo.
