Pasties can be a savory meal-in-one constructed with a meat and potato filling. They may be?deliciously satisfying, which often means they’re off limits to the majority of eating healthily plans. Happily, this traditional pasty recipe is just as satisfying but uses healthy substitutions. Instead of white flour, we?used white whole-wheat flour for some extra fiber and coconut oil for its healthy fats. Also, our Traditional Meat Pasty is produced with lean beef as well as a combined root veggies.

The best thing about pasties is they’re super easy to freeze. Pop some pasties during the oven on nights if you don’t feel as though cooking, and voila! You\’ve got a hearty, balanced meal in no time in the least!

Ingredients

For the Crust:

• 2 cups white whole grain flour
• 1/4 teaspoon Kosher salt
• 1/3 cup cold coconut oil, optional pure butter
• 1/4 cup cold water, as needed

For the Filling:

• 1 pound lean ground beef, optional ground turkey
• 2 large potatoes, reduce small cubes
• 1/2 cup diced yellow onion
• 1/2 cup rutabaga, cut into small cubes
• 3 carrots, peeled and reduce small cubes
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon ground thyme
• Extra water, when necessary

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. The actual oil is cold and solid by storing during the refrigerator until prepared. Utilizing a fork, break the oil into your flour mix until powdery for pea sized chunks remain. Carefully add the river, one tablespoon at one time until dough could be formed right ball. The dough mustn\’t be sticky, just in a position to hold together in a very 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 of additional water. Mix well.

To Prepare Pasty:

1. Roll out dough about 1/4 inch thick in a circle about 6 inches across. Place about 1/2 cup of filling onto half the circle, leaving 1/4 inch of dough on the edge. Brush the sides within the dough with extra water and fold dough in two, having a fork press the perimeters together to close. Put on prepared cookie sheet and cut three small slits on the top.
2. Bake for 30 to 45 minutes until golden, filling is cooked, and vegetables are soft. Let cool before serving. Best served with ketchup!
3. OPTION: To freeze, follow directions above except tend not to bake. Once edges of pasty are sealed tightly wrap raw pasty with plastic wrap and set in freezer. To bake, remove from freezer and thaw in refrigerator. Once thawed half way, place on prepared cookie sheet and bake as directed above. Typically, the frozen pasties is going to take as much as 1 hour to bake.