Ingredients

1.

Almond flour
1 cup
2.

Coconut flour
5 tbsp
3.

Baking Aids Xanthan Gum
0.5 tsp
4.

Butter
4 oz
5.

Cream cheese
2 oz
6.

Raw egg
1 large
7.

Apple cider vinegar
2 tsp
8.

Avocado oil
1 tbsp
9.

Hamburger or ground beef, 90% lean
500 g
10.

Garlic
2 clove
11.

White onion
0.25 cup, chopped
12.

Carrot (for flavoring only)
1 Medium
13.

Celery
4 oz
14.

Salt, sea salt
0.25 tsp
15.

Beef broth
16 fl oz
16.

Butter
4 oz
17.

Baking Aids Xanthan Gum
0.5 tsp
18.

Green beans (string beans), raw
3 oz
19.

Peas
1 oz
20.

Salt, sea salt
0.25 tsp

Instructions

1.
Preheat the oven to 350 F (177 C). Combine the ingredients for the dough inside the bowl of a food processor. These ingredients include both flours, ½ tsp xanthan gum, ½ tsp kosher salt, 4 oz butter, and 2 oz cream cheese. Pulse to combine. There should be pieces of butter and cream cheese the size of a large pea.
2.
Then, add in the egg and the apple cider vinegar. Pulse until the dough comes together. Then scrape the dough onto a large piece of plastic wrap.
3.
Fold the plastic wrap around the dough to enclose it. Then form the dough into a disk shape. Folding the plastic wrap around the dough helps you from getting your hands sticky with dough. Then chill the dough until very firm in the freezer, about 30 minutes or so.
4.
Roll the dough between two pieces of parchment paper until it is about a ¼-⅓” thickness. Then place the two pieces of paper with the dough in between onto a baking sheet. Place the baking sheet into the freezer and chill the dough until very firm again.
5.
To make the filling, preheat a large nonstick skillet over medium-high heat. Add in the avocado oil and swirl to coat the pan. Add in the diced white onion and garlic. Saute for 30 seconds. Then add the diced carrots, celery, and ¼ tsp sea salt. Cook for 1-2 minutes until lightly browned.
6.
Add in the stock, butter and sprinkle the xanthan gum on top. Mix well to combine the xanthan gum and prevent any lumps from forming. Allow the mixture to come to a simmer and thicken. Turn off the heat just when the mixture thickens to avoid excess water loss. The mixture will continue to thicken in the oven. Add in the green beans and peas and stir to combine.
7.
Fill six ramekins to the top with the filling. You can add the filling to each ramekin and then go back through and top each with a little more of the remaining sauce from the pan.
8.
Remove the dough from the freezer. Then use a circle cookie cutter around 3” (slightly larger is ok too) to cut shapes out of the firm dough. Use a spatula to scrape underneath the circles and place each on top of one of the ramekins.
9.
Bake the ramekins for 30 minutes or until the crust is golden brown and the filling is bubbling. The filling will be thin but will thicken as the pot pies cool. Freeze any uneaten pies.