200g lean ground chicken
1/4 tsp cinnamon
1/4 tsp salt
2 cups strawberries diced
2 tbsp balsamic vinegar
4 scoops stevia extract powder
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp Moirs
Combine the ground chicken, salt and cinnamon. Divide into 2 balls.
Combine the strawberries, balsamic, stevia, and cinnamon in a pot and bring to a simmer. Cook until thickened, stirring often and reduced by about half – 5 minutes.
Add vanilla extract and strawberry extract to the pot and stir. Let it cool.
Place one meat ball on a piece of plastic wrap, place more wrap on top and then either press it flat with your hand into a circle, or use a rolling pin, keeping it as circular as possible, until it is about 7mm thick.
Scoop 1/2 of the strawberry mixture into the center of the meat (about 1/2 cup – or however much will fit) – use your hand to cup the meat and prevent the strawberry filling from spilling.
Fold the meat in half, making a half circle, enclosing the strawberry filing. Press the edges of the meat together to seal. If there is extra filling just roast it alongside the meat pies and eat as a topping on top.
Place the meat pie on a foil lined sheet tray and then continue with the remaining meat and filling. You should have 3 half circle pies.
Bake pies in a 180̊C oven for 15 minutes. Flip the pies over carefully and bake for another 5 minutes. Serve hot.