Low Fat Beef and Vegetable Pastie
Delight your taste buds with this flavorful Low Fat Beef and Vegetable Pastie, a wholesome twist on a traditional favorite! Packed with lean ground beef, vibrant veggies like carrot, zucchini, and potato, and encased in crisp whole wheat phyllo pastry, this recipe delivers mouthwatering satisfaction while keeping calorie-conscious eaters in mind. Enhanced with the rich depth of beef stock and a hint of garlic, these golden pasties are oven-baked to perfection, offering all the indulgence without the guilt. Ready in about an hour and perfect for meal prep or a family dinner, these pasties are an ideal option for a healthy, hearty meal. Discover a delicious way to enjoy comfort food with this low-fat recipe—perfect for those searching for nutritious beef recipes, phyllo pastry ideas, or easy baked meals!
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Recipe Information
Ingredients
- 250 grams lean ground beef
- 1 tablespoon olive oil
- 1 small onion
- 1 medium carrot
- 1 medium zucchini
- 1 medium potato
- 1 each garlic clove
- 1 cup beef stock
- 1 tablespoon tomato paste
- 6 sheets whole wheat phyllo pastry sheets
- 1 each egg
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).
Finely chop the onion, carrot, zucchini, potato, and garlic clove.
In a large skillet, heat the olive oil over medium heat.
Add the onion and garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
Add the lean ground beef to the skillet and cook for about 5 minutes, breaking it up with a wooden spoon until it browns evenly.
Stir in the chopped carrot, zucchini, and potato, cooking for another 5 minutes until the vegetables start to soften.
Pour in the beef stock and stir in the tomato paste, black pepper, and salt. Let the mixture simmer for about 10 minutes or until the liquid reduces and thickens. Remove from heat and let it cool slightly.
Lay out one sheet of phyllo pastry on a clean surface and lightly brush it with a whisked egg. Place another sheet on top and repeat. Cut the doubled sheet into 2 halves for smaller pasties or leave whole for larger pasties.
Spoon the beef and vegetable mixture onto one end of the phyllo pastry, leaving room to fold. Fold over the pastry to cover the filling, crimping the edges to seal.
Place the assembled pasties on a baking sheet lined with parchment paper and brush the tops with the remaining egg wash for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
Let the pasties cool slightly before serving.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 5070 mg | 220% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 25.5 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 163 mg | 13% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1816 mg | 39% | |
*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.
