Dairy-Free Beef Pastry
Discover the irresistible charm of Dairy-Free Beef Pastry, a savory recipe perfect for those seeking hearty comfort food with a dairy-free twist. This dish features a flaky, golden crust made with a non-dairy butter substitute, paired with a rich and flavorful beef filling that includes aromatic garlic, onion, diced carrots, and a hint of thyme. A splash of beef broth and tomato paste creates the perfect savory base, while the tender pastry encases the filling for a satisfying bite every time. Ideal for dinner or casual gatherings, this recipe offers a creative way to enjoy classic beef pastries without dairy. Whether served fresh from the oven or cooled to perfection, these pastries are a delightful solution for lactose-free dining while staying packed with bold flavors.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 0.5 teaspoons Salt
- 125 grams Non-dairy butter substitute
- 60 milliliters Cold water
- 1 tablespoon Olive oil
- 500 grams Ground beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 medium Carrot, finely diced
- 200 grams Diced tomatoes
- 100 milliliters Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 1 large Egg, beaten (for glaze, optional)
Instructions
To make the pastry, combine the flour and salt in a large bowl. Add the non-dairy butter substitute and rub it into the flour mixture with your fingers until it resembles breadcrumbs.
Slowly add the cold water, mixing with a fork until the dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
While the pastry chills, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and diced carrot, cooking for an additional 2 to 3 minutes until softened.
Increase the heat to medium-high and add the ground beef. Cook, stirring frequently, until the beef is browned and cooked through.
Stir in the diced tomatoes, beef broth, tomato paste, dried thyme, and black pepper. Bring the mixture to a simmer, reduce heat to low, and cook for 10 minutes until thickened. Remove from heat and let cool slightly.
Preheat your oven to 200°C (400°F).
Roll out the pastry on a lightly floured surface to about 3mm thickness. Cut into circles large enough to fit and slightly overhang the edges of your chosen pie or tart tins.
Press the pastry circles into the tins. Fill with the cooled beef mixture.
Cut additional pastry circles to fit as lids on top of each pie. Press the edges together to seal and crimp the edges if desired. Make small slits on the top to allow steam to escape.
Brush the tops with the beaten egg for a golden glaze, omitting this step if you want to keep it fully dairy-free.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
Let the pastries cool for a few minutes in their tins before serving warm.
Nutrition Facts
Calories |
3250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 3060 mg | 133% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 17.2 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 254 mg | 20% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2662 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
