Bánh Pía

Bánh Pía is a delightful Vietnamese pastry that combines a savory filling with a tender, slightly chewy crust. This Paleo version substitutes traditional ingredients to create a gluten-free and grain-free treat that is both satisfying and healthy.

Ingredients

• Almond flour - 200 grams
• Coconut flour - 50 grams
• Coconut oil - 50 grams, melted
• Honey - 2 tablespoons
• Sea salt - 1/2 teaspoon
• Water - 100 ml
• Cooked mung beans - 100 grams, mashed
• Shallots - 2, finely chopped
• Ground pork - 100 grams
• Mushrooms - 50 grams, diced
• Black pepper - 1/2 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, honey, sea salt, and water. Mix until a smooth dough forms.
3. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.
4. In a skillet over medium heat, sauté the shallots in sesame oil until translucent.
5. Add the ground pork and cook until browned, then stir in the diced mushrooms and mashed mung beans. Season with black pepper and cook for an additional 5 minutes. Remove from heat and let cool.
6. Divide the dough into 4 equal portions. Roll each portion into a circle about 1/4 inch thick.
7. Place a spoonful of the filling in the center of each dough circle. Fold the edges over and pinch to seal, forming a small pocket.
8. Place the filled pockets on a baking tray lined with parchment paper. Bake for 20-25 minutes or until golden brown.
9. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 50 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from coconut oil and almond flour.
• High in protein due to the pork and mung beans, promoting muscle repair and satiety.

Tags