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Paleo Filipino Menudo Meat Pie
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5 from 1 vote

Paleo Filipino Menudo Meat Pie Recipe

These Paleo Filipino Menudo mini meat pies is a recipe you need to add to your meal prep routine. Made with a cassava crust and filled with a juicy Chicken Stew, it will fill you up but not bring you down.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Australian, Filipino, Gluten Free, Paleo
Servings: 8 Mini Pies

Equipment

  • 8 Mini Pie Tins (about 2-3 inches)

Ingredients

Menudo Filling

  • 1 Boneless Chicken Thigh Cut into small 1 cm cubes
  • ½ Cup Diced Potato
  • 2 Tablespoons Coconut Aminos
  • 1 Tablespoon Calamansi Juice
  • Olive Oil
  • ½ Cup Diced Bell Pepper
  • 1 Diced Medium Sized Tomato
  • Salt
  • Pepper

Cassava Flour Crust

  • 2 ½ Cup Cassava Flour
  • 8 oz Vegan Butter Cut into small cubes
  • 1 Teaspoon Salt
  • 6 Tablespoons Ice Water

Egg Wash

  • 1 Egg
  • 1 Teaspoon Water

Instructions

  • Cook Potatoes. Drizzle the cubed potatoes with some olive oil and season with salt and pepper. Heat up a small pan on medium-high heat and pan fry the potatoes until they are golden brown. About 8 Minutes. Transfer to a plate.
  • Cook Bell Peppers. Drizzle the cubed bell peppers with some olive oil and season with salt and pepper. Heat up a small pan medium and lightlyfry the bell peppers for 3 minutes. Transfer to a plate.
  • Make Menudo. In the same pan drizzle some olive oil and turn on the stove to medium-high heat. Add in the chicken, coconut aminos and calamansi juice. Cook for 10 minutes until the chicken is golden brown. Add the cooked potatoes and bell peppers and cook for a further 3 minutes. Transfer to a bowl to cool down.
  • Make Cassava Crust. In a food processor place the flour and salt mix for a few seconds to combine.  Then add in all the butter and mix until the dough starts to form pebbles. Add in the water a tablespoon at a time and pulse in between each tablespoon.  Once you see the dough start sticking together and start forming a dough stop adding water and take out the dough and form it into 2 disks and wrap with plastic wrap.  Place in the fridge until you are ready to roll it out.
  • Prep. Pre-heat oven to 350F and spray 8 mini pie tins with cooking spray.
  • Form Pies.Take out one of the disks and roll it out nice and flat and even. Use your pie tins as a template and cut out pie dough for each. Press into each pie tin and fill with menudo.
  • Egg Wash. Mix the egg and water together until combined.
  • Top Crust. Take the second disk and roll it out the same thickness and cut out tops for the pie. Brush the edges of the bottom pie with egg wash and place the crust on top. Use a fork to crimp the edges all the way around and poke the top with holes.
  • Bake. Place the pies on a baking sheet and bake for 25 minutes until golden.
  • Serve. Leave to cool in the tin for 5 minutes and un-mold and serve rightaway.