Ready to make some Paleo Curried Meat Pies—a.k.a. better-for-you grain-free hot pockets?
Longtime Nomsters know that I don’t publish a lot of paleo baking recipes—mostly because I know I’ll gobble up all my test batches with abandon. But once I’ve tasted something that I really, really, really want to make grain-free, I’ll make a rare exception to my no-baking rule. And then, I go nuts, experimenting over and over again ’til I crack the code.
One of the dishes that have gotten this treatment is my mom’s curried meat pies. When I was a kid, my mom used to bake up these buttery hand pies stuffed with a fragrant, curried ground beef filling. These portable pies were my first introduction to fusion food—flaky and savory pastries filled with Indian curry-spiced meat by way of a Chinese mommy. This type of melting pot cuisine is totally my jam.
If you’ve been checking out my Instagram Stories, you know I’ve been experimenting for weeks. Now, at long last, I think I’ve succeeded in creating a portable meat pie that’s both reminiscent of my mom’s, but also completely nut-free and grain-free. These unfussy hand pies are a breeze to throw together—especially when stuffed with leftover Spiced Keema. Sure, they’re pretty rustic looking (a.k.a. kinda ugly), but that’s part of their charm!
No leftover Spiced Keema? I’ve filled these pies with leftover Pot Sticker Stir-Fry, Instant Pot Spicy Pineapple Pork, and basically whatever leftover cooked protein I had sitting in my fridge. You can make a variety of homemade hot pockets with whatever you have on hand as long as the filling isn’t too wet. These pies freeze and reheat well, too, so you can make them ahead and stock ’em in your freezer.
P.S.—I’ll say it again: I’m no paleo baking expert, so before you ask, let me just tell you now that I have no idea what happens if you decide to substitute another flour for the cassava flour or arrowroot flour. If you successfully experiment with…
Read the full recipe on Nom Nom Paleo.