Place tapioca flour, rice flour & almonds in food processor & process to grind up the almonds.  (If using almond meal, just proceed to step 2 before processing.)

Add salt, nuttelex & egg; process until combined.  Add water if necessary.

Place dough in fridge for 30-45mins.

Preheat oven to 180 degrees celsius.  Cut baking paper to line individual pie tins (mine are about 11cm in diameter).

Roll out pastry between gladwrap to a few millimetres thick.  Cut around pie tin leaving a few centimetres extra.

Place baking paper on pastry and turn over & lift off the gladwrap.  Place pastry on baking paper into tin & trim and add pastry to line the tin.

Repeat steps 5&6 for the other pie tins.

Divide left over chilli beef between the pastry lined pie tins.

Sprinkle with cheese

Bake for 25-30mins until pie crust is browned & cheese is melted & brown.

Remove pies from tin & serve with vegetables or salad.