POT PIE PASTRY TOP:
3/4 cup nut flour
1/4 cup golden flax flour / or 1/2 cup each nut flour and golden flax flour
1 tablespoon coconut flour
56g (1/4 cup) butter, softened
1/2 beaten large egg (use the other half for the egg wash)
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1 cup finely grated mature cheddar
Heat oven to 180c – 350f
Place all the ingredients in the bowl of your stand mixer. Using the paddle attachment, mix everything together until a cohesive dough has formed.
Shape the dough into a ball and rest it for 10 minutes. There’s no need to refrigerate it.
The quantity is enough for 2-3 pot pies (depending on the size of your dish)
Divide the pastry into 2-3 equal balls.
Roll out between two sheets of cling wrap, bigger than the diameter of the opening of your preferred dish. I used ramekins.
Using a small pot lid or cutter to cut a round disk big enough with 1-2 cm overhang.
Place your pie filling in the ramekin almost to the top.
I used chicken and mushroom filling, but you can make pepper steak, or steak and kidney pies. A fish pie will also be delicious.
Brush the edge of the ramekins with the remaining beaten egg.
Remove the top sheet of cling wrap. Lift up the bottom sheet of cling wrap with the rolled out pastry and gently flip it over the top of the ramekin. Pinch the pastry to close any small cracks that appear on the rim of the dish.
*Decorate with pastry cut-outs if desired*…
Brush with the remaining egg and bake for about 15 minutes before covering it loosely with foil to prevent it darkening too much. Bake a further 5 minutes or until golden.
Recipe credit: Jeanette's Low Carb