Traditional Meat Pasty

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Traditional Meat Pasty

This traditional pasty will satisfy your need for comfort food while sticking to your healthy eating diet.

Course: Dinner, Lunch

Cuisine: United Kingdom

Keyword: dairy-free, Kid-Friendly

Servings: people

Calories: 476kcal

Author: SkinnyMs.

Ingredients

US Customary - Metric

For the Crust

2 cups white whole-wheat flour
1/4 teaspoon kosher salt
1/3 cup coconut oil cold, optional pure butter
1/4 cup water cold, as needed

For the Filling

1 pound lean ground beef optional ground turkey
2 potatoes large, cut into small cubes
1/2 cup yellow onion diced
1/2 cup rutabaga cut into small cubes
3 carrots peeled and cut into small cubes
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons garlic powder
1 teaspoon ground thyme
extra water as needed

Instructions

Preheat oven to 400 degrees. Lightly spray a cookie sheet with nonstick spray.

For the Crust

In a large bowl, add flour, salt, and cold coconut oil. Ensure the oil is cold and solid by storing in the refrigerator until ready to use. Using a fork, break the oil into the flour mix until powdery and only pea-sized chunks remain. Carefully mix in the water, one tablespoon at a time until dough can be formed into a ball. The dough should not be sticky, just able to hold together in a ball form. Divide dough into six equal-sized portions and set aside.

For the Filling

In a mixing bowl, combine all ingredients, with exception of extra water. Mix well.

To Prepare Pasty

Roll out dough about 1/4 inch thick into a circle about 6 inches in diameter. Place about 1/2 cup of filling onto half the circle, leaving 1/4 inch of dough on the edge. Brush the edges of the dough with extra water and fold the dough in half, using a fork press the edges together to seal. Place on a prepared cookie sheet and cut three small slits into the top.
Bake for 30 to 45 minutes until golden, the filling is cooked, and the vegetables are soft. Allow to cool before serving. Best served with ketchup!

Notes

OPTION: To freeze, follow the directions above except do not bake. Once edges of pasty are sealed tightly wrap raw pasty with plastic wrap and place in the freezer. To bake, remove from freezer and thaw in the refrigerator. Once thawed half way, place on a prepared cookie sheet and bake as directed above. Typically, the frozen pasties will take up to an hour to bake.

Nutrition

SmartPoints (Freestyle): 16