Whole30 Beef Pastry
Indulge in the savory goodness of Whole30 Beef Pastry—your go-to recipe for a hearty and wholesome meal that's entirely grain-free and paleo-friendly. This delectable dish features a tender, flaky pastry made with almond flour, coconut flour, and tapioca flour, perfectly complementing the rich and flavorful ground beef filling. Packed with aromatic garlic, onions, and fresh thyme, the filling is elevated with the sweetness of diced carrots and celery, simmered in beef broth for a comforting depth of flavor. These individual pastries are golden, crispy, and brushed with a smooth egg wash for a beautiful finish. Easy to prepare and suitable for meal prep, they’re the perfect choice for anyone following a Whole30 lifestyle or simply looking for a healthier spin on a classic beef pastry. Make them for dinner, serve with a fresh salad, or enjoy one on the go—it’s a guilt-free treat that satisfies every craving!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 0.25 cup tapioca flour
- 0.25 cup olive oil
- 1 egg
- 2 tablespoons cold water
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 0.5 cup beef broth or stock
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 egg, beaten (for egg wash)
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine almond flour, coconut flour, and tapioca flour. Mix well.
Add the olive oil and one egg to the dry ingredients and mix until combined.
Gradually add cold water, one tablespoon at a time, and mix until a dough forms. If the dough is too dry, add more water by the teaspoon until it comes together.
Wrap the dough in plastic wrap and refrigerate while preparing the filling.
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned.
Add the chopped onion and minced garlic to the skillet. Cook until the onion becomes translucent.
Add the tomato paste, beef broth, diced carrot, and diced celery. Stir well to combine.
Season the mixture with sea salt, black pepper, and fresh thyme. Simmer for about 10 minutes until vegetables are tender and the mixture slightly thickens.
Remove the dough from the refrigerator and place it between two sheets of parchment paper. Roll it out into a large rectangle about 1/8 inch thick.
Cut the dough into smaller rectangles suitable for individual pastries.
Spoon the beef filling into the center of each dough piece, leaving a small border around the edges.
Fold the pastry over the filling, and crimp the edges with a fork to seal.
Place the pastries on a parchment-lined baking sheet.
Brush the top of each pastry with the beaten egg.
Bake for 20-25 minutes or until the pastries are golden brown.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
3256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.9 g | 326% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 3431 mg | 149% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 26.4 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 639 mg | 49% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2609 mg | 56% | |
*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.
