I just put these in the oven – we’ll see how they turn out.
I just put these in the oven – we’ll see how they turn out.
https://www.youtube.com/watch?v=GIGkvYcAudg
No Comments
Leave A Comment
Articles
Oh hell yeah! Niiiice
I am going to assume medium low heat on wok?
Medium
Thanks. Video didn’t mention, or I missed it.
I told you Dave got the almond flour for me didn’t I? Yep. He used his magic Amazon Prime skills for me. Lol
Do these freeze good?
https://plus.google.com/photos/…
Gabrielle M. I don’t know, I just made them lol
Ohhhh. They look fantastic.
Freeze one and let me know what you think.
They’re just OK. Probably won’t make them again. Recipe needs a TON of tweaks, because it does not work, as sis.
Pain in the ass, really. For something that just tastes OK (not even “good” – just eh, it’s “OK”), I spent way too long on these and used way too many precious ingredients best saved for another purpose. If someone else made them and offered them for a meal, I wouldn’t complain, but I’m perfectly happy with my bunless burger on a plate with cheese melted on top and mushrooms or bacon on the side. Too fussy and too messy.
I’ll stick one in the freezer for you, Gabrielle M. because I don’t think I’ll be inhaling these in a hurry.
Bobbi Jo Woods I’m disappointed to hear that. ?
They looked so delicious. Did you douse them in some salsa?
Many problems with the recipe:
The written version (which I cannot find now, but was copied/pasted into my Google Keep notebook), called for only TWO eggs for the dough mixture and no other eggs, but then in the video, it shows her brushing the meat pies with the beaten egg. I forgot this step because of the recipe inconsistencies.
Also, the recipe calls for THREE pounds of ground beef. While watching the video I KNEW for a fact three pounds was too much for these, the way I could tell was she was only putting in maybe 1/4 cup of meat mixture into each disk of dough before folding it over. So I tweaked to use two pounds, and guess what? I have a ton of cooked meat mixture left (see pic – it shows more meat than you get from cooking a pound of ground beef).
In addition, the baking powder called for is equal to 1 tablespoon which I thought was too much, but threw it in anyway. The crusts were great, but tasted very much like baking powder 🙁
All in all, needs work. Not going to reattempt any time soon. I don’t miss bread-ish products this badly.
https://plus.google.com/photos/…
Finished product – it leaked a lot of oil because of some of the pies being a bit crumbly and cracking while being made, which is to be expected when using a flour substitute, but the disks of dough had to be LARGE enough to accommodate the amount of meat mixture the recipe stated (which is way off in a lot of ways, as I mentioned). However, after letting them sit and cool a bit before serving, some of the oil disappeared so I assume the crusts absorbed it. I flipped one pie over to show you the one that was leaking.
https://plus.google.com/photos/…
Crap. I got all excited that I could surprise Dave and make them. I’d be setting myself for failure for fricken sure! Lol
Gabrielle M. you might like them. I might just be a huge fucking food snob.
Try them if you want and reduced the meat and baking powder quantities.
also, I only used 5 ounces of diced tomatoes and drained most of the juice off, so that is another error in the recipe, because imagine if I’d used a whole can? There’d be even MORE filling left! I actually chopped a few whole tomatoes from a can into the size that regular diced ones are, then measured out 5 ounces.
Gabrielle M. just wanted to report that these froze fine. I took that one out yesterday at dinner and zapped it in the micro on top of a paper towel so it would stay crispy. It really DID. Actually, I think it’s fair to say it was even crispier. Also, the taste was much better leftover than the night I made them, surprisingly (even with the strong baking powder taste). So I won’t be wasting them at all.
I’d say go ahead and make them as the video directs, BUT with much less of the baking powder in the dry dough mix, then taste it. I noticed when I was mixing the dry ingredients together and tasted (to see if it needed more salt) it tasted very strongly of baking powder, which I guess I’d hoped would go away in baking, but it didn’t. Start with a teaspoon and go from there – it should not be detected in taste (IMO). I’ve made so many baked goods in the past which only call for a teaspoon for a large amount of dough, so I really think the 1 T was a typo on the recipe video and should have been 1 teaspoon.
I just ate the last one of these, it was one I put in the freezer a day or so after I ate the rest – it tasted just as good as when I ate one that was from the fridge.