When I was in high school (a long, long time ago), I had a friend visit from Belguim. I was really excited to show him our Australian culture with all our beautiful beaches, kangaroos and cuddly koalas. I was also determined for him to experience some traditional Aussie food during his two week stay with my family. One of those Aussie foods was the traditional meat pie with tomato sauce. When it came to tasting the pie, I remember him saying that having meat inside a pie was gross – they only have sweet fillings in their pies…like chocolate….chocolate pies?? Heeeeeello Belgium!

When I was a primary schooler with energy to burn, mum would buy my brother and I a meat pie or a sausage roll after swimming squad training. We would be so cold when we jumped out of that pool and famished after all that training that a steamy meat pie hit the spot! I usually at the top pastry first, then the meat in side and then the outer crust – save the best for last.

Even though Belgium chocolate pies DO sound incredible, I still love our Aussie Meat Pies, with a bit of sweet childhood memories attached.

I put on my facebook page the other night that I was attempting to make a starch-free / gluten-free / dairy-free / easy-peasy pastry-wastry for a meat pie. It has been meaty pie weather lately and something just seems so satisfying when you sink your teeth into that pastry. I wanted it so bad and nothing else would do.

So I am pleased to announce that my pastry attempts were a success after two trials. The first attempt was a beautiful consistency, but it tasted a little sweet (meat and sweet..eek!). After tweaking and playing and tasting, I pulled out of the oven a perfect pastry, fit for any filling! I decided to put some egg mix in the pastry which lead to the birth of the very …. Egg Pie! Very unique name I know.

Egg Pie

PASTRY:

• 180g almond flour
• 1 egg
• 50g grapeseed oil
• 1 tsp sea salt
• 1/2 tsp baking soda
• 1 Tbs water
• 1 spring onion

1. Preheat the oven at 180C
2. Mix the ingredients together in a food processor.
3. Using some small pie pans or one large one, press the pastry mixture thinly on the bottom and sides of the tin.
4. Place the tins in the oven for 10 minutes or unti the pastry is starting to go golden brown.
5. Pour in pie mixture.
6. Lay some more pastry mixture across the top of the mixture and pierce the top with a fork.
7. Place back into the oven for a futher 10 minutes, or until the filling is cooked and the top pastry is golden brown.