Low Fat Cornish Pasty
Satisfy your cravings without compromising on health with this delicious Low Fat Cornish Pasty recipe! These iconic hand pies are crafted with a light and flaky pastry made from reduced-fat butter, delivering all the comfort of traditional pasties while cutting back on saturated fat. Packed with a wholesome filling of lean beef, tender potatoes, rutabaga, onion, and a splash of low-sodium beef broth, these pasties offer a hearty yet balanced meal that's perfect for lunch, dinner, or meal prep. With a simple crimping technique and a golden egg white glaze, these easy-to-make pasties bake to perfection in under an hour. Ideal for those seeking lower-fat alternatives to classic British dishes, this recipe combines tradition with modern nutrition for the ultimate guilt-free indulgence.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 0.5 teaspoon Salt
- 75 grams Reduced-fat butter or margarine
- 75 milliliters Cold water
- 200 grams Lean beef chuck, finely diced
- 150 grams Potatoes, peeled and cut into small cubes
- 75 grams Rutabaga or turnip, peeled and diced
- 1 medium Onion, finely chopped
- 2 tablespoons Low-sodium beef broth
- 0.5 teaspoon Black pepper
- 1 Egg white
Instructions
To make the pastry, combine the flour and salt in a mixing bowl. Rub in the reduced-fat butter until the mixture resembles breadcrumbs.
Gradually add cold water to the flour mixture, stirring until a firm dough forms. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine beef, potatoes, rutabaga (or turnip), onion, beef broth, and black pepper. Mix well to combine the filling ingredients.
Divide the dough into four equal portions and roll each out into a 20 cm circle on a lightly floured surface.
Place an equal portion of the filling onto one half of each pastry circle, leaving a small margin along the edge.
Lightly brush the edge of each pastry circle with water, fold over the other half to enclose the filling, and press the edges together tightly.
Seal the edges by crimping with a fork or by pinching the edges decoratively.
Place the pasties on the prepared baking sheet, brush the tops with beaten egg white, and cut a small slit in the center for steam to escape.
Bake in the preheated oven for 45-60 minutes or until golden brown and cooked through.
Allow to cool slightly before serving. Enjoy these warm or at room temperature!
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1920 mg | 83% | |
| Total Carbohydrate | 235.4 g | 86% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 10.2 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1991 mg | 42% | |
*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.
