Pi Day Jamaican Meat Pies

(I want abs... olutely all the bacon) #1

Happy Pi day Keto Freaks! These tasted delicious, the dough was too dry so they’re not much too look at :joy::smiley::smile::wink:. I’ll add future recipe refinements down the road

2017-03-14 12.39.21.jpg1512×914 977 KB

Recipe from Mellissa Sevigny… you can see mine are not this pretty…

(I want abs... olutely all the bacon) #2

I made a double batch this morning and refrigerated 1/2 of the dough. I added 4 tbsp of butter this evening for increased dough pliability and taste.

2017-03-14 21.16.05.jpg1859×1042 1.25 MB

(Kris Murdock) #3

I’m very interested in these, how were they? What should I change on my first try to avoid the dry bread?

(I want abs... olutely all the bacon) #4

They were very tasty. I had not tasted Jamaican meat pies pre-keto and don’t have a comparison.

What I’d change:

Dough

  • refrigerate the dough: the dough in the 1st batch was bland, the 2nd batch added a nuttiness that was beyond the flavor of additional butter. I refrigerated the extra dough about 8 hours
  • use a finer flax flour, I used a very coarse “milled flax meal” from a local coop, in the IBIH you don’t see the individual grains and they’re clear in mine.
  • I will add additional butter, perhaps 1-2 tbsp per batch, the extra butter added nice flavor to the 2nd batch
  • Roll the dough thicker, my 1st batch was pretty thin
  • Expect less perfection! When I looked back at IBIH photos she has cracks in her pies too :blush::sunglasses:
  • I plan to try a batch of the filling in Carlshead pizza dough

Filling

  • the filling is delish!
  • I’m going to find or make Jamaican curry, I used regular curry powder and it took the flavor a bit away from Jamaican flavors
  • the flavors were well developed in the 2nd batch. I plan to pre-make the next batch and refrigerate overnight to let the flavors develop