Low Carb Classic Beef Pasty
Savor the nostalgia of a hearty British classic while sticking to your low-carb goals with this irresistible Low Carb Classic Beef Pasty recipe. Perfectly seasoned ground beef, combined with tender carrots and rutabaga for a lower-carb twist, makes up the savory filling. Encased in a golden, buttery crust crafted from almond and coconut flours, this gluten-free pastry is as rich and flaky as the traditional version while being suitable for keto and low-carb diets. Ideal for meal prep or as a comforting dinner, these pasties bake up beautifully in just 25 minutes, delivering an unbeatable combination of flavor and texture. Whether you’re looking for a healthier alternative or simply a new way to enjoy the comforting warmth of a beef pasty, this recipe promises to be your new favorite.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 120 grams Almond flour
- 40 grams Coconut flour
- 120 grams Unsalted butter
- 2 large Egg
- 1 medium Onion
- 1 medium Carrot
- 100 grams Rutabaga
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 tablespoon Olive oil
- 1 tablespoon Water
Instructions
Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the ground beef to the onion and cook for about 5 minutes, stirring until browned.
Peel and finely dice the carrot and rutabaga, then add them to the skillet.
Add salt, black pepper, garlic powder, and paprika. Stir to combine well.
Continue cooking for another 5-7 minutes until the vegetables are tender. Remove from heat and allow to cool.
In a large bowl, combine almond flour and coconut flour.
Cut the chilled unsalted butter into small cubes and add it to the flour mixture.
Use a pastry cutter or your fingers to blend the butter into the flour until it resembles coarse crumbs.
Beat one of the eggs and add it to the mixture, reserving the other egg.
Add 1 tablespoon of water and mix until a dough forms. If too crumbly, add a little more water.
Divide the dough into four equal parts. Roll each part into a small circle, about 1/4 inch thick.
Place a quarter of the meat mixture into the center of each dough circle.
Fold the dough over the filling to form a semicircle, pinching the edges to seal.
Place the pasties on the prepared baking sheet.
Beat the reserved egg and brush it over the top of each pastry.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
Let the pasties cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
3311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.0 g | 372% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1061 mg | 354% | |
| Sodium | 3153 mg | 137% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 21.7 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 494 mg | 38% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2366 mg | 50% | |
*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.
