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Paleo Meat Pockets from The Paleo Kids Cookbook | The Family That Heals Together
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Paleo Meat Pockets from The Paleo Kids Cookbook

Prep Time10 minutes
Cook Time26 minutes
Total Time36 minutes
Servings: 8 servings
Author: Jaclyn Harwell

Ingredients

  • 1 cup - Otto's cassava flour
  • 1/3 cup - melted ghee
  • 1 tsp - Real Salt
  • 2 tbsp - local honey
  • 1 cup - warm water
  • 1/4 cup - flax meal - brown is preferable to golden.
  • 1 tbsp - psyllium husk powder
  • 1/4 cup - chopped carrots
  • 1/2 - medium onion chopped
  • 1/4 cup - chopped zucchini
  • 1 lb - grassfed ground beef
  • 1 tsp garlic sea salt
  • `/4 tsp - black pepper
  • 1/2 tsp - onion powder
  • 1 tbsp - dried parsley
  • 2 tsp - avocado oil ghee, olive oil, or preferred cooking fat

Instructions

  • Preheat oven to 350*.
  • Make the dough, by combining the ingredients in a bowl and kneading until you have a ball of dough. Divide the dough into 8 equal sized pieces and set aside, covered.
  • Cook the veggies, beef and seasonings in a large skillet over medium/high heat in the cooking fat. Make sure meat is browned and no longer pink and the vegetables are slightly soft, around 10 minutes.
  • Roll or pat out one piece of dough until it is about 1/8-inch thick. Place a couple tablespoons of the meat mixture into the center of the disc of dough. Bring the edges of the dough together to envelope the meat and twist to secure. Flip the meat pocket over onto a parchment-lined baking sheet so the sealed side is against the parchment paper. Poke a couple of holes in the top of the dough and bake for 30 minutes. Remove and allow to cool slightly before serving.