- 1/2 onion (diced)
- 4 red potatoes (diced)
- 1 rutabaga (peeled and diced)
- 4 carrots (peeled and diced)
- 1 lb ground venison (or beef)
- 1/4 cup beef broth
- 1 Tbsp dried parsley
- 1 tsp paprika
- 2 tsp garlic powder
- salt and pepper to taste
- 1 cup tapioca flour
- 1 cup almond flour
- 1 tsp salt
- 2 14-oz cans coconut milk
- 1 egg (lightly beaten)
- Butter or oil
- Preheat oven to 400.
- Heat oil or butter in a saute pan over medium-high heat. Once hot, add onions and cook until fragrant (approximately 1 minute). Add potatoes, rutabaga and carrots. Stir to combine.
- Add beef broth, parsley, paprika, garlic powder and salt and pepper. Cook for 5 minutes.
- Crumble ground venison into the pan and cook, covered, until meat is cooked and vegetables are tender.
- In a pan, heat oil or butter over medium heat.
- Combine tapioca flour, almond flour, salt and coconut milk in a bowl. Should look a bit like pancake batter.
- Pour 1/4-1/2 cup of the tapioca mixture to the pan into a round shape. Allow to cook 2-4 minutes until bottom is firm. Move the dough to parchment paper on a baking sheet cooked-side up.
- Scoop filling on top of the dough, brush egg along the edges and fold dough over. Press down on the edges with a fork to seal the pasty closed.
- Brush the pasty with egg and sprinkle salt on top. Repeat until all the tapioca mixture is cooked.
- Place the pasties in the pre-heated oven for 15-20 minutes, or until crispy on the outside.
- Serve with ketchup or hot sauce.
Note: These pasties are grain, gluten and nut free. A slight variation on a traditional pasty.
Dough adapted from My Heart Beets