Suet Meat Pie

Yes, yes this is 100% AIP compliant and I’m doing a happy dance!!! This is THE CRUST and I will be using it in many recipes to come, so stay tuned! The crust and filling can be made ahead of time for an easy bake as both do need to be cooled before going in the oven for a final bake.

Here’s What You'll Need:

For The Crust

• Cassava Flour - 6oz (or you can do all 8 oz of cassava if you want it to be more savory)

• Coconut Flour - 2oz

• Baking Powder - 1tsp

• Suet - 4oz (chilled and grated)

• Cold Water - 8oz

• Salt - 1tsp

• Garlic Powder - 1tsp

For The Filling

Feel free to go a little rogue on your filling, this is a great way to use up some leftovers. The key is that the filling has to be cooled before filling the pie and thick, runny juices will make it a bit soggy. For the pie pictured this is what you’ll need:

• Steak - Pre-Seasoned and Grilled about 6oz

• Mashed Sweet Potato - 1/3 Cup

• Chopped Carrots, Onions and Celery 4oz each ( I bought the pre-chopped container from Trader Joe’s, saves a TON of time.)

• Garlic - 6 cloves minced

• Bacon Fat - 1 TBSP ( I collect my drippings after I cook bacon in the mornings, it’s the best!)

• Salt and Garlic Powder - 2 tsp each

• Bone Broth - 2 oz

Start by browning the garlic in the bacon fat in a soup pot. Once it starts to golden add in all the chopped veggies and broth. Stir frequently until veggies start to soften, only a few minutes. Chop the steak into small half inch pieces and add those in, pour in all the juices too! Mix in the mashed sweet potato next and give a taste. Add salt and garlic powder to taste. Let cool.

Back to THE CRUST

Mix the dry ingredients together in a mixing bowl. Add in the grated suet and combine with an electric hand mixer. Slowly add in the cold water, do not exceed 8oz. Add seasonings and scoop dough out onto a floured cutting board. Divide and save a quarter of the dough to the side. Classically a suet pie, or pudding is placed into plastic container and cooked in a steam bath. This is not my favorite….I elected to take a small metal bowl and bake. Make sure to grease the sides with olive oil so the pie doesn’t stick. ( Or line with parchment paper)

Work the dough evenly around the bottom and up the sides. Then pre-bake in an oven for 15 minutes at 350 degrees. I placed another ceramic bowl inside to support the crust, remember to oil that too!

After the 15 minute bake, pull the crust out to let cool.

Once your filling and crust are cool and you’re ready to bake, place all the filling into the pie crust. The quarter of raw dough you have left can be flattened and rolled out over top to seal everything in! Place foil firmly around the top of the bowl to seal the pie, then bake! One full hour at 350 degrees. After one hour, remove the foil and allow the top crust to crisp up, another 15 minutes. If you need some extra crispness, you can broil the top for a few minutes but watch it carefully!! NOT recommended if you're using the plastic mold.

Ok…..here's the fun part, flipping the pie! I took a thin silicon knife around the outside of the pie to make sure nothing was stuck. Cover the top with a plate that lays flat to the rim of the bowl and FLIP! Make sure you’re quick! That's it!!!! You are officially a Great AIP Baker!

Enjoy!