Ingredients:
- The Pastry
- 1 Cup Blanched almond flour
- 3 Tbsp. coconut flour
- 5 Tbsp. Butter
- 1/4 tsp. Salt
- 1 tsp. Xanthan Gum
- 1 tsp. Oregano
- 1/4 tsp. Paprika
- 1/4 tsp. Cayenne
- 2 Tbsp. Ice Water
The Filling:
- 1/3 Cup Cheddar Cheese
- 400g Ground Beef
- 80g Mushroom
- 3 Stalks Spring Onion
- 2 Tbsp. tomato paste
- 1 Tbsp. Olive Oil
- 2 tsp. yellow mustard
- 2 tsp.Garlic
- 1 tsp.Cumin
- 1/2 tsp.Pepper
- 1 tsp.Salt
- 1 tsp.Worcester shire
- 1/4 tsp.Cinnamon
Directions:
- 1. Combine all the dry ingredients of the pastry and put them into a food processor.
- 2. Chop cold butter into small squares and add it to your food processor also. Pulse the dough together until crumbly, adding1 Tbsp. ice water until pliable.
- 3. Chill your dough in the freezer for 10 minutes.
- 4. Roll the dough out between 2 silpats using a rolling pin. Cut out circles using a cookie cutter or a glass.
- 5. Put the dough into your whoopie pan and preheat your oven to 325 F.
- 6. Prep all the filling ingredients – chop spring onions, minced garlic, and sliced mushrooms.
- 7. Saute onions and garlic in olive oil. Add ground beef to the mixture and sear it well – adding dry spices and Worcestershire.
- 8. Add mushrooms and mix together. Then add tomato paste and mustard right before finishing.
- 9. Spoon ground beef mixture evenly into the pastry tartlets. Cover with cheese and bake for 20-25 minutes. Optional: Broil for 3-5 minutes before taking out of the oven.
- 10. Let cool completely and remove the pastries.