Before Baking

Out of the oven

MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

This one below worked as did the whole milk variety.

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong. 



This dough makes lovely meat pies and the pastry tastes amazing!  I used my Oldey Timey Beef Stew for the filling (just make sure not to use too much gravy). My husband is so thrilled as he didn't think he would be able to have these sorts of meat pies again.  He loves them.  He was raving about his dinner.  I served it with a simple salad and a Creamy Caesar Dressing (will share that recipe soon - SO good too).    The crust is crispy, except for the very top that holds the filling.  Extremely tasty and versatile dough.  It’s a dream to work with as well.  I love my bake mix in this as it makes the pastries quite lovely and tastier than some pastries you might find out there.  However, see my note below, that having been said. 

2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter
1 cup Gluten-Free Bake Mix 2 (click) (250 mL) GRAIN-FREE version BELOW
1 egg, fork beaten
1/tsp onion salt (1 mL)
1/tsp garlic powder (1 mL)
Any tender Meat filling such as my Oldey Timey Beef Stew (click), OR
  make a savory ground beef filling with some cooked onion and celery

Preheat oven to 400°F (200°C).

In microwave oven in microwaveable bowl, melt Mozzarella cheese.  This took 2 minutes in my 1200 Watt microwave oven. Remove with oven gloves (be very careful!).  Add melted butter. Place Gluten-Free Bake Mix 2 on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder.  Add to Mozzarella cheese. Stir with a fork or mixing spoon to form a dough ball. Knead a little...add a little more bake mix if too moist. 

Measure five little balls weighing 2.5 oz (70 g) each.  Place dough on parchment paper, cover with plastic wrap and roll out.  Roll each dough ball out into a 6-inch (15 cm) circle. In the center of the circle place the filling which will be about 1/4  cup (60 mL) meat mixture.   Fold the dough over and crimp the edges with the tines of a fork. 

Place the meat pies on a greased cookie sheet and on the middle shelf in the oven.  Bake 10 to 12 minutes, or until the crust underneath is a lovely golden color (you don’t want to burn them, so check them very closely after 10 minutes has passed).  I usually check them every minute after the 9 minute mark.  You can take them out briefly to check.  Don’t burn yourself.

Helpful Hints:  The cheese should not have any lumps in it...must be grated.  It won't melt evenly otherwise. For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is an very lovely option.  The grain-free version would be about 1 gram net carb less per serving.

Yield:  5 pies (without the filling - it should not add more than 2 grams of carbs)
1 pie
308.7 calories
15.2 g protein
24.5 g fat
0.0 g fiber
6.0 g net carbs