Fathead Cornish Pasties

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What are Cornish pasties? They’re like little semi-circle portable pies. But of course, pies have pastry, the pie gravy is made with flour or other starches and they often contain high carb vegetables like potato. These are completely grain-free and use turnips or swede, which replaces the potatoes wonderfully. The pie gravy is based off my Fathead Steak and Kidney Pie and is very savoury. I prefer the almond meal Fathead for these with the savoury pie filling, but you can use coconut flour Fathead if you prefer.

These are definitely a much higher carb meal than most. You can use turnips or swedes but turnips are lower carb or you can omit both or sub with a lower carb vegetable. Nutritional info is calculated using turnip. Omitting it will shave off just over 1g carbs.

 

Fathead Cornish Pasties – Makes 8

 

500g beef mince

1 onion, diced finely

1 leek, halved and sliced finely

2 turnips, diced

1 garlic clove, minced

750mL beef stock

1 tbsp tomato paste

1 large bay leaf

2 tbsp coconut flour

2 tbsp olive oil or coconut oil

1 tbsp butter

1 egg, beaten

4 tsp sesame seeds

1 tsp garlic powder

Salt and pepper to taste

1 quantity Fathead with almond meal, get the recipe here

 

Melt butter with the olive oil over high heat and sauté the onion and leek until soft along with the garlic. Add beef mince and brown, breaking it up into small pieces as you go. Season with salt and pepper.

Add coconut flour, mix in and cook a few minutes. Add tomato paste and bay leaf, mix and cook a few minutes more. Add swedes, stir to mix through. Add stock gradually while stirring. Bring to the boil and then reduce to a simmer. Simmer for 1 hour or until gravy has reduced and thickened. Let it cool off so it’s easier to work with. Discard bay leaf.

Make up your Fathead dough according to the recipe, adding garlic powder and salt and cut into 8 pieces. Shape a piece into a ball and then roll into a circle shape. Don’t roll too thinly or the filling will break through the pasty when it cooks and/or when you lift it. Place one quarter of the mix on one side of the pasty in a semi-circle shape. Fold over the other side of the dough. Fold in the edges to make a nice edge, then crimp with a fork. Transfer to a baking tray. Repeat with the remaining Fathead and meat filling. You will have to reheat each piece of Fathead before you use it in the microwave (about 20 seconds) to make it easier to work with. When all Cornish pasties are on baking trays, brush with egg wash and sprinkle with sesame seeds. Bake in the oven at 180C for approximately 18 minutes. Let cool slightly and serve, lifting out of trays carefully.

Nutritional Info:

Cals – 414

Fat – 29.4g

Protein – 28.1g

Total Carbs – 11.4g

Fibre – 3.4g

Sugars – 3.9g

Net Carbs – 8g