Cornish Beef Pasties Recipe
1 pound ground beef or shredded roast beef (choose lean cuts for a lower fat content)
1 pound cauliflower, diced (instead of potatoes)
2 medium-sized carrots, peeled and diced
1 small onion, diced
2 tablespoons Worcestershire Sauce
2 cloves garlic, minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Salt and pepper to taste
2 1/2 cups almond flour
1/2 cup coconut flour
1 teaspoon salt
2 egg yolks, divided
1/2 cup cold water
In a large bowl, combine the almond flour, coconut flour, and salt.
Grate the chilled butter into the flour mixture and work it in until the mixture becomes crumbly.
In a separate bowl, mix together cold water and one egg yolk. Blend this mixture into the flour mixture to form the dough. Knead it briefly until it comes together. Let it chill in the refrigerator for 30 minutes.
For the filling, brown the ground beef in a skillet and season it to your liking with salt and pepper. Saute the diced cauliflower, carrots, and onion until they are almost tender. Then, add the minced dried herbs to combine with the beef.
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or foil.
Divide the chilled dough into six portions and roll them out into circles.
Moisten the edges of each dough circle, spoon some of the filling onto one side, then fold it over and seal the edges to form pasties.
Place the pasties on the prepared baking tray and cut slits on the top of each one for ventilation.
In a small bowl, beat the remaining egg yolk and brush it over the top of each pasty for a nice finish.
Bake in the preheated oven for 35 to 40 minutes until they turn golden brown.
Nutrition Information (per serving, assuming 6 servings):
Total Carbohydrates: 14g
Net Carbohydrates: 8g