Paleo Beef and Vegetable Pastie
Experience the perfect balance of hearty, wholesome flavors with this Paleo Beef and Vegetable Pastie recipe—a grain-free twist on a beloved classic! Featuring a tender almond and tapioca flour crust, these savory hand pies are filled with a mouthwatering combination of seasoned ground beef, sautéed vegetables, and aromatic garlic. This paleo-friendly dish is packed with protein and nutrients, ideal for those following gluten-free, low-carb, or clean eating diets. Easy to prepare and baked to golden perfection, these pasties make a satisfying dinner, quick lunch, or portable meal option for busy days. Discover comfort food reimagined with this paleo beef and vegetable masterpiece!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 0.5 cup coconut oil
- 2 large egg
- 1 teaspoon salt
- 1 pound ground beef
- 1 medium onion
- 1 large carrot
- 1 medium zucchini
- 2 cloves garlic cloves
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine almond flour, tapioca flour, and salt.
Melt the coconut oil and let it cool slightly.
Whisk one egg, then add the coconut oil to the flour mixture along with the whisked egg. Mix until a dough forms.
Divide the dough into four equal parts, wrap in plastic, and refrigerate while you prepare the filling.
Finely chop the onion, carrot, zucchini, and garlic cloves.
Heat olive oil in a skillet over medium heat.
Add chopped onion and garlic to the skillet and sauté until the onion is translucent.
Add ground beef to the skillet and cook until browned, breaking up the meat with a spatula.
Add carrot and zucchini to the skillet and cook for an additional 5 minutes. Season with salt and black pepper.
Remove the skillet from heat and let the filling cool slightly.
Remove dough from the fridge, and roll out each portion between sheets of parchment paper until about 1/4 inch thick.
Place a quarter of the filling in the center of each dough circle.
Whisk the remaining egg and brush the edges of the dough with it.
Fold the dough over the filling to create a semi-circle and crimp the edges to seal.
Place the pasties on a parchment-lined baking sheet, and brush the tops with the egg wash.
Bake in the preheated oven for 20-25 minutes or until the crust is golden brown.
Allow to cool for a few minutes before serving. Enjoy your Paleo Beef and Vegetable Pastie!
Nutrition Facts
Calories |
4154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.1 g | 426% | |
| Saturated Fat | 140.1 g | 700% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 4793 mg | 208% | |
| Total Carbohydrate | 188.0 g | 68% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 34.3 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 628 mg | 48% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2120 mg | 45% | |
*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.
