😍Yippie! Another first time successful try at making mini Savory Mince Pork Pot Pies 🥧 with various toppings.
(OMG 😋 say Pork Pot Pies 10 times! 😂)
The pastry sweetness comes from purées of carrots, sweet yam and some coconut sugar. 👍Toppings are a variety of sesame, honey, sea salt caramel, raisins/cranberries. The fillings is a reduction of cooked mince pork, some veg, cream cheese, soy milk all cooked in some canola oil. 👌I had used psyllium fibre and coconut flour to firm up the pastry dough plus egg to bind them.
🧐Next time I think I could have added also cheese in middle so it ooze out when cut open which adds more dimension to the texture and taste too! 😛
🤗But as of now, it’s super tasty too! Just right amount of savory and natural sweetness!
PS: 🤔some insights, I baked the base layer first so it is more firm and crusty also to help soak the liquid creamy mince meat filling before covering up the pie lid which I then baked the whole pie in lower temperature! Thank goodness it all worked out well 👌🙏