If you’ve never had a pasty before, you’re missing out! A savory meat and vegetable filling all enclosed in a delicious pie crust dough-what’s not to love??Our Beef Stew Pasty recipe uses whole wheat flour to make the crust, and as well includes?lean beef and?hearty vegetables in a very deep red wine sauce. It?packs all of the flavors and nutrients of any beef stew into a tasty,?yet mess-free meal. So, to nibble on a vintage meat-and-potatoes meal without ruining your healthy eating streak!

These meat pies make a perfect packed lunch or filling dinner. They can freeze well, in order to get them to be beforehand and save them for supper during a busy week!

Ingredients

For the Crust:

• 2 cups wheat or grain flour
• 1/4 teaspoon Kosher salt
• 1/3 cup cold coconut oil
• 1/4 cup cold water, as needed

For the Filling:

• 1 pound lean round beef roast, reduce small cubes
• 4 large red potatoes, cut into small cubes
• 1 medium yellow onion, diced small
• 1 cup mushrooms, sliced
• 3 carrots, peeled and reduce small cubes
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon ground pepper
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1/2 cup wine
• Extra water, as required

Instructions

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

For the Crust:

1. In large bowl, add flour, salt, and cold coconut oil. Ensure the oil is cold and solid by storing in the refrigerator until available. With a fork, break the oil in the flour mix until powdery simply pea sized chunks remain. Carefully mix in the water one tablespoon at this time, until dough are usually formed towards a ball. The dough mustn\’t be sticky, just capable of hold together within a ball form. Divide dough into six equal sized portions and place aside.

For the Filling:

1. In a mixing bowl, combine all ingredients, with exception more water. Mix well. The burgandy or merlot wine will pool at the bottom within the bowl-that is okay.

To Prepare Pasty:

1. Roll out dough about 1/4 inch thick to a circle about 6 inches across. Place about 1/2 cup of filling onto half the circle, leaving 1/4 inch of dough over the edge. When necessary, employ a spoon to drizzle the burghundy at the base of the bowl into the filling. Brush the sides in the dough with extra water and fold dough in half. Using a fork, press the perimeters together to seal. Put on prepared cookie sheet and cut three small slits within the top.
2. Bake for 30 to 45 minutes till the crust is golden, filling is cooked, and vegetables are soft. Let cool before serving. If desired, serve with beef gravy.
3. OPTION: To freeze, follow directions above except never bake. Once edges of pasty are sealed tightly wrap raw pasty with plastic wrap and put in freezer. To bake, remove from freezer and thaw in refrigerator. Once thawed halfway, put on prepared cookie sheet and bake as directed above. Typically, the frozen pasties will need up to a couple of hours to bake.