A low carb take on Cornish Pasties, using Fat Head Pizza dough as the pastry replacement.
Fry the onion in the vegetable oil until it is transparent. Do not have the heat up too high as you do not want the onions to brown.
Add the beef to the onion and brown the meat off. Now include the rest of the vegetables and leave to sweat out (leave on a slow heat with a lid) for 5 minutes to allow all ingredients to begin cooking and for flavours to combine.
Pour over the beef stock so that it almost but not fully covers the mixture and bring up to the boil. Season with salt and pepper and turn down and simmer for 30 minutes.
Strain all liquid and set aside for later.
In a large microwaveable bowl, thoroughly mix together the Almond flour, grated Mozzarella and cream cheese.
Microwave on high for 1 minute. Stir and then microwave for a further 30 seconds. Remove and stir again.
Add the egg, salt and onion flakes and give the mix a really good stir. I found using my hands was helpful here as this really helped mix everything thoroughly.
To roll out; divide the mixture into 4 and then roll each seperately using a rolling pin, between 2 sheets of baking/parchment paper into rough round shapes about 6 inches in diameter.
Pre-heat oven on 220C or Gas 6
In one half of each pastry round, place the filling mix.
Carefully fold the plain half over the top and crimp/join the edges together.
Bake on 220C or Gas 6 for 12 minutes.