Low Fat Savory Meat Pastry
Indulge guilt-free with this Low Fat Savory Meat Pastry recipe, where wholesome ingredients meet flavorful fillings. Featuring a flaky, whole wheat and Greek yogurt dough, these golden brown pastries encase a mouthwatering combination of lean ground turkey, tender vegetables, and aromatic spices like cumin, coriander, and smoked paprika. Perfect for any meal, they’re lighter than traditional pastries without compromising on taste, and the use of low-sodium chicken broth and chilled dough ensures both healthfulness and crisp texture. Ready in just over an hour, these savory pastries make an ideal appetizer, snack, or on-the-go meal. Try this easy and nutritious spin on classic meat pastries for a satisfying treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup low-fat Greek yogurt
- 2 tablespoons cold water
- 1 pound lean ground turkey
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 small, grated carrot
- 0.5 cup frozen peas
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 0.5 cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 1 large, beaten egg
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and salt.
Add the low-fat Greek yogurt to the flour mixture and stir until a dough starts to form. Gradually add the cold water, one tablespoon at a time, and knead until the dough is smooth. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
In a non-stick skillet over medium heat, cook the ground turkey until browned. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet. Cook for 4-5 minutes until the onion is translucent.
Stir in the grated carrot, frozen peas, ground cumin, ground coriander, and smoked paprika. Cook for another 2-3 minutes.
In a small bowl, whisk together the chicken broth and cornstarch until smooth. Pour this mixture into the skillet and simmer until the liquid has thickened, about 3-4 minutes. Allow to cool slightly.
Divide the chilled dough into 8 equal pieces. Roll each piece into a circle about 6 inches in diameter.
Place a couple of tablespoons of the meat mixture onto one half of each dough circle. Fold the other half over the filling and press the edges together with a fork to seal.
Place the pastries on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
Bake for 20-25 minutes until golden brown and puffy.
Allow the pastries to cool slightly before serving.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 2173 mg | 94% | |
| Total Carbohydrate | 244.7 g | 89% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 35.8 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 456 mg | 35% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2792 mg | 59% | |
*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.
