Low Fat Beef and Vegetable Pastie

Indulge in the savory goodness of this Low Fat Beef and Vegetable Pastie—a healthier twist on a classic comfort food. Perfectly seasoned lean ground beef is combined with a medley of fresh vegetables, including carrots, zucchini, and potatoes, all simmered in a rich tomato-infused beef stock. Encased in crispy whole wheat phyllo pastry, these pasties achieve the perfect balance of flaky and hearty while keeping fat content low. Each bite packs a burst of flavor, with the delicate pastry brushed to golden perfection using a simple egg wash. These nutritious, portion-controlled pasties are ideal for meal prepping, a quick dinner, or even as a grab-and-go lunch option. Ready in just an hour, this recipe is your go-to for guilt-free indulgence.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 250 grams lean ground beef
• 1 tablespoon olive oil
• 1 small onion
• 1 medium carrot
• 1 medium zucchini
• 1 medium potato
• 1 each garlic clove
• 1 cup beef stock
• 1 tablespoon tomato paste
• 6 sheets whole wheat phyllo pastry sheets
• 1 each egg
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt

Directions

Step 1

Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).

Step 2

Finely chop the onion, carrot, zucchini, potato, and garlic clove.

Step 3

In a large skillet, heat the olive oil over medium heat.

Step 4

Add the onion and garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.

Step 5

Add the lean ground beef to the skillet and cook for about 5 minutes, breaking it up with a wooden spoon until it browns evenly.

Step 6

Stir in the chopped carrot, zucchini, and potato, cooking for another 5 minutes until the vegetables start to soften.

Step 7

Pour in the beef stock and stir in the tomato paste, black pepper, and salt. Let the mixture simmer for about 10 minutes or until the liquid reduces and thickens. Remove from heat and let it cool slightly.

Step 8

Lay out one sheet of phyllo pastry on a clean surface and lightly brush it with a whisked egg. Place another sheet on top and repeat. Cut the doubled sheet into 2 halves for smaller pasties or leave whole for larger pasties.

Step 9

Spoon the beef and vegetable mixture onto one end of the phyllo pastry, leaving room to fold. Fold over the pastry to cover the filling, crimping the edges to seal.

Step 10

Place the assembled pasties on a baking sheet lined with parchment paper and brush the tops with the remaining egg wash for a golden finish.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.

Step 12

Let the pasties cool slightly before serving.

Nutrition Facts

Serving size	(1262.7g)

Amount per serving	% Daily Value*
Calories	1318.5

Total Fat 52.7g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 5.2g
Cholesterol 355.4mg	0%
Sodium 5070.4mg	0%
Total Carbohydrate 138.8g	0%
Dietary Fiber 14.1g	0%
Total Sugars 25.5g
Protein 79.7g	0%

Vitamin D 48IU	0%
Calcium 162.9mg	0%
Iron 12.8mg	0%
Potassium 1815.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 23.6%

Carbs: 41.2%