Scd Gluten Free Chili Con Carne Pie Recipe

Name: Scd Gluten Free Chili Con Carne Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups almond meal; 100 g butter, chilled and cubed; 90 g cheddar cheese, grated; 2 tablespoons ice water, iced, may only need 1 tbsp; ¾ cup red kidney beans, cooked, yields about 2 cups; 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, chopped; 2 teaspoons ground cumin; 1 teaspoon ground coriander; ¼ teaspoon cayenne pepper; 1 teaspoon paprika; 1 teaspoon dried oregano; 750 g minced beef; 2 tablespoons tomato paste; 125 ml dry red wine; 425 g tomatoes, crushed; 1 tablespoon coarse grain mustard; 1 tablespoon dried parsley; 1 tablespoon dried oregano; 170 g natural yoghurt

Servings: persons

1 ½ cups almond meal
100 g butter, chilled and cubed
90 g cheddar cheese, grated
2 tablespoons ice water, iced, may only need 1 tbsp
¾ cup red kidney beans, cooked, yields about 2 cups
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
¼ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried oregano
750 g minced beef
2 tablespoons tomato paste
125 ml dry red wine
425 g tomatoes, crushed
1 tablespoon coarse grain mustard
1 tablespoon dried parsley
1 tablespoon dried oregano
170 g natural yoghurt

1
Preheat oven 200C (400F).
2
Rub butter into almond meal.
3
Add cheese.
4
Add 1 tbsp water and stop if dough comes together, otherwise add a second tbsp of water.
5
Mold into a ball and cover in the fridge until needed.
6
Fry onion until softened, add garlic, spices and herbs, cook for 2 minutes.
7
Add mince beef and stir until browned.
8
Add tomato paste and wine and simmer for 3 minutes.
9
Add the tomato and mustard, once it has come to the boil, reduce heat and simmer 30 minutes.
10
Add the cooked kidney beans.
11
Season.
12
Transfer to casserole dish.
13
Roll pastry out between two sheets of waxed paper and place on top of dish.
14
Use knife to make vent holes.
15
Reduce heat to 180C / 350F / Gas 4 and cook until top is golden brown, 40-45 minutes.
16
Use foil to cover the top if it seems to be browning up too fast.
17
Serve with a dolllop of yogurt on top.

1503

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 ½ cups almond meal, 100 g butter, chilled and cubed, 90 g cheddar cheese, grated, 2 tablespoons ice water, iced, may only need 1 tbsp, and more.

Yes, Scd Gluten Free Chili Con Carne Pie falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scd Gluten Free Chili Con Carne Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions