Dairy-Free Classic Beef Pasty
Savor the rich, hearty flavors of a Dairy-Free Classic Beef Pasty, crafted to perfection for those seeking a traditional pastry experience without dairy! This recipe features a tender, flaky homemade vegetable shortening crust that encases a savory filling of finely diced beef chuck, earthy potatoes, sweet rutabaga, and aromatic onion, all seasoned with black pepper and thyme for a delightful depth of flavor. Made entirely from scratch, these golden-baked pasties deliver comforting warmth with every bite, perfect as a satisfying lunch or on-the-go meal. Plus, with an optional egg wash or a fully dairy-free finish, this recipe caters to various dietary needs while preserving the classic appeal of this British favorite. Ready in just over an hour, these pasties are a wholesome treat you'll want to make again and again!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Salt
- 150 grams Cold vegetable shortening
- 150 milliliters Cold water
- 400 grams Beef chuck, finely diced
- 300 grams Potatoes, peeled and diced
- 200 grams Rutabaga (swede), peeled and diced
- 1 medium Onion, finely chopped
- 0.5 teaspoon Black pepper
- 1 teaspoon Thyme leaves
- 1 tablespoon Olive oil
- 1 small Egg, beaten (for brushing, optional)
Instructions
In a large mixing bowl, mix the all-purpose flour and salt.
Cut the cold vegetable shortening into small cubes and add it to the flour mixture.
Using a pastry cutter or your fingers, rub the shortening into the flour until the mixture resembles coarse breadcrumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F).
In a large bowl, combine the diced beef, potatoes, rutabaga, and chopped onion.
Season the mixture with black pepper and thyme, ensuring everything is well combined.
Remove the dough from the refrigerator and divide it into four equal portions.
Roll each portion of the dough into a circle about 20cm (8 inches) in diameter.
Place a quarter of the filling mixture onto one side of each dough circle.
Lightly wet the edges of the dough circles with water, fold the dough over the filling to form a half-moon shape, and crimp the edges to seal.
Transfer the pasties to a baking sheet lined with parchment paper.
Brush the top of each pasty with beaten egg for a golden finish, or omit this step to keep the recipe dairy-free.
Bake the pasties in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is cooked through.
Allow the pasties to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
4683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.6 g | 326% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 2783 mg | 121% | |
| Total Carbohydrate | 462.4 g | 168% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 17.3 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 298 mg | 23% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 3704 mg | 79% | |
*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.
