Mexican meat pie Recipe Gluten-free and dairy-free (casein-free).

ORGANIC INGREDIENTS

• 4 pie crusts, 20 cm (8 in), uncooked
• 30 ml (2 tbsp) olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, crushed or chopped
• 2 celery stalks, finely chopped
• 1 yellow bell pepper, finely diced
• 5 ml (1 tsp) dried oregano
• 5 ml (1 tsp) paprika
• 5 ml (1 tsp) slivered dried onion
• 2,5 ml (1/2 tsp) ground cumin
• 1 ml (1/4 tsp) ground coriander
• 1 ml (1/4 tsp) salt
• 0,5 ml (1/8 tsp) Cayenne pepper
• 908 g (2 lbs) lean ground meat (pork, veal, beef)
• 300 g (2 cups) cubed tomatoes
• 300 g (1 cup) chili sauce
• 125 g (1/2 cup) ketchup
• 50 g (1/2 cup) quinoa flakes
• 500 ml (2 cups) grated vegan “cheese”*
• 1 beaten egg, for basting

PREPARATION

1. In a large pan, heat the oil and saute the onion, garlic, celery, and bell pepper on medium heat for about five minutes.
2. Add the spices and salt, continue cooking for 2 minutes, stirring constantly.
3. Add the meat and continue cooking while stirring until the meat is cooked.
4. Add the tomatoes, chili sauce, and the ketchup. Combine well. Bring to a boil then cover and let simmer on medium heat for 15 minutes.
5. Remove lid and let simmer on medium heat for another 10 minutes.
6. Remove from heat and add the quinoa. Stir well and cook for another 10 minutes.
7. Traditional cooking : Preheat the oven to 180 °C (350 °F).
   Hypotoxic cooking : Preheat the oven to 110 °C (230 °F).
8. Line the pie pans with uncooked pie crusts. Evenly distribute the filling in the two pans then spread the cheese on top of both.
9. Place another uncooked pie crust on top of the preparation, carefully basting the edges with the beaten egg to seal the crusts.
10. Make little incisions on the top to let steam escape during cooking. Baste the tops with the beaten egg for a golden crust.
11. Bake on the middle rack for 1 hour (3 hours for hypotoxic cooking).