Low Sodium Beef and Vegetable Pastie
Savor the comforting flavors of this Low Sodium Beef and Vegetable Pastie, a healthier take on a traditional favorite. Perfectly seasoned with a medley of dried thyme, paprika, and black pepper, this hearty recipe combines lean ground beef with an array of nutrient-packed vegetables like carrots, potatoes, and zucchini for a filling that's as satisfying as it is wholesome. Wrapped in a flaky, golden pie crust and brushed with unsalted butter, these handheld delights skip the salt without skimping on taste, making them an excellent choice for those watching their sodium intake. Ready in just over an hour and ideal for meal prep or a cozy family dinner, these low-sodium pasties are a delicious way to enjoy comfort food guilt-free.
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 medium, finely chopped onion
- 1 medium, diced carrot
- 1 medium, peeled and diced potato
- 1 medium, diced zucchini
- 2 cloves, minced garlic
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 sheets ready-made pie crust sheets
- 1 tablespoon, melted unsalted butter
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3 minutes until the onion becomes translucent.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 7-10 minutes.
Once the beef is browned, add carrots, potatoes, and zucchini to the skillet. Stir in black pepper, paprika, and thyme. Cook for another 5-7 minutes until vegetables begin to soften.
Remove the skillet from heat and let the mixture cool slightly.
Roll out the pie crust sheets on a lightly floured surface. Cut each sheet into 4 equal circles, about 5 to 6 inches in diameter.
Spoon the beef and vegetable mixture evenly onto one half of each pastry circle, leaving about a 1/2-inch border.
Moisten the edges with a little water. Fold the pastry over the filling to form a semi-circle and press the edges with a fork to seal.
Place the pasties on a baking sheet lined with parchment paper.
Brush the tops of the pasties with melted unsalted butter.
Bake in the preheated oven for 25 minutes until the crust is golden and flaky.
Remove from the oven and allow the pasties to cool slightly before serving.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 2913 mg | 127% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 27.5 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1529 mg | 33% | |
*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.
