I’m a good enough cook that I eat very well even on a diet as restricted as paleo or whole30, however, sometimes you want a frickin’ crust. One of the many things I miss, is a light crispy floury crust around something spicy, sweet or savory. A hand pie was necessary so, this one was created out of a half-froze Minnesota winter desire for something that tasted, felt and warmed like sun on a Caribbean island.
4c yuca, peeled and chopped into chunks
2T ghee or coconut oil
1/4c coconut flour
1 1/2t salt
1t baking power
1lb ground beef or bison
1 onion, finely chopped
1/2c, finely chopped (
3 cloves garlic, minced
1-3T curry (curry to taste)
salt to taste
Preheat your oven to 350°f;.
Bring a pot of water to a boil and add in yuca. Boil until the yuca is fork tender, about 25 minutes.
While yuca is cooking, heat pan with oil over medium high. Cook onion, carrots and garlic until onions are translucent. Add in meat and cook until browned. Add in coconut milk, curry powder and raisins. Add in salt (or more spices) to taste.
When yuca is done, transfer to a high powered blender or food processor with ghee, coconut flour, egg, salt and baking powder and process until gummy. Pour/pull out onto a piece of parchment paper. Pull off 1/3c hunks of yuca and roll/press out between two pieces of parchment*. Pile a bunch of meat mixture on a yuca round. Top with another round and seal around the edges. Place on a parchment paper lined baking sheet. Repeat until the sheet is filled. Bake for 20 minutes.
Heat about a 1/4″ oil in a sauté pan until it’s shimmering. Fry each side of the pies until they’re as brown as you would like them. Serve with cilantro sauce.
*If you have troubles with stickiness, you can wet your fingers or add in more flour.