Taco pie.

Piecrust

• 0,75 cups gluten free Oatmeal flour
• 1/2 cup almond flour
• 3 tbs. cornstarch
• 4 tbs. melted coconut oil without flavor
• 4 tbs. Ice cold water
• ½ tsp. salt

Preheat oven to 175 degrees. Mix the flours and salt in a bowl. Add the coconut fat and water and work it into dough. Wrap it in plastic wrap, and place it in the refrigerator for about 30 minutes.

Meanwhile, make the filling:

• 500g minced beef
• 1 onion, chopped
• 2 garlic cloves pressed
• 15 cherry tomatoes in halves
• Celtic sea salt
• Pepper fresh from the mill
• Chili pepper
• Oregano
• 2 tbs. tomato pure

Heat olive oil in a skillet over medium heat, fry the onion with the garlic, when it starts to become golden add the minced meat. Fry together while stirring so the ground beef will be finely crushed. Season with the spices. Add the tomatoes and let them cook with the meat until they become soft. Stir in the tomato puree. Let boil together for about 3 minutes.

Take the pastry out of the fridge and press the dough into a pie dish with the hand. Pinch the bottom with a fork. Place in oven and pre-bake for 10 minutes.

Meanwhile whisk together:

• 3 eggs with a mixer.
• Crumble down 200gr feta cheese and whisk together with the mixer.

Fill the pastry with minced meat filling, then pour in the beaten eggs / cheese mixture. Place in the oven for about 30 minutes. If you want, you can sprinkle a little extra cheese on top before putting it in the oven. I used some grated manchego.

Serve with a nice salad. I made with mixed lettuce, avocado, pine nuts and chopped fresh cilantro. Dressing: 3 tbs.olive oil, 1 tbs. white wine vinegar, 1-teaspoon honey, and salt.