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Recipe
Ingredients
- •3 pounds steak
- •1 1/2 pounds lamb kidney
- •3 carrots
- •6 ounces portobello mushrooms
- •1 large sweet onion
- •4 tablespoons bacon fat, tallow lard or coconut oil
- •2 tablespoons arrowroot
- •2 cups beef stock
- •1 1/2 teaspoons fish sauce
- •1 bay leaf
- •1/2 teaspoon coarse sea salt, to taste
- •1/2 teaspoon ground black pepper, to taste
- •1/2 cup coconut flour, sifted (measure after sifting)
- •1/2 cup tapioca starch
- •1/2 cup arrowroot
- •1 pinch coarse sea salt
- •4 whole eggs and 1 egg yolk
- •1 cup coconut milk
- •1/2 cup palm shortening, (or unsalted butter)
Instructions
- 1.Prep the filling: Slice the steak, kidney, and onions into quarter-inch slices. Cut carrots into half-inch rounds and cube your portobellos.
- 2.Heat three-quarters of your bacon fat in a massive pot over medium-high. Sear the steak and kidney separately in batches, then set aside.
- 3.Add a touch more fat if needed, then brown the onion slices for 7-8 minutes. Toss in the carrots and mushrooms for an extra 3-4 minutes.
- 4.Return the meat to the pot. Whisk your arrowroot powder into the cold beef stock and pour it in while stirring quickly. Add the fish sauce and bay leaf, then simmer uncovered for 1.5 hours. Pour into a casserole dish and let cool.
- 5.Make the pastry: Whisk your flours and salt in a bowl. Separate your eggs—you need 4 whole eggs and 1 egg yolk in total. Preheat your oven to 425F.
- 6.Heat the coconut milk and palm shortening until it hits a simmer. Pull from heat, dump all the flour in at once, and stir like mad until a thick dough forms.
- 7.Beat in your eggs ONE AT A TIME, stirring like crazy after each addition. Don't add the next egg until the dough completely comes together!
- 8.Spread that warm, sticky pastry dough evenly over your cooled filling, pop it in the oven, and bake for 25-30 minutes until golden brown on top.