Cornish Pasty

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My husband was born in Manchester, England so I think the desire to eat English style pub foods pumps through his veins. The only thing with traditional pub grub is that it is generally high in fat, carbs and salt.

Although I did use a traditional pie crust (I used a store bought one, you can make your own if you have the time) I substituted the potatoes for the Asian sweet potato which is lower in carbs and higher in fibre than regular potatoes. They are also white fleshed so they still look like traditional potatoes.

I prefer many of my vegetable not peeled, especially the potatoes. If you prefer them peeled then peel them but if not give them a good scrub and you will benefit from more fiber. A serving of sweet potato baked in the skin provides more fiber than a serving of oatmeal, with a medium baked sweet potato with the skin providing 5 grams of fiber. The same goes for those carrots. Many of a carrot’s nutrients are found in the skin and immediately beneath it. So get out your scrub brush and get rid of the dirt not the good stuff that the peel has to offer.

Don’t be fooled though. Pie crust is still high in carbs and fat so if you choose to eat this it is considered a treat and 1/2 a pasty is about all your middle will be able to handle. Brucan!

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Cornish Pasty Recipe

By kimmy Published: May 20, 2015

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 50 mins
  • Ready In: 1 hr 5 mins

Calories: 698 | Protein: 37g | Fat: 45g | Carbs:40g | Fibre:3.6g| WW Points: 19

Ingredients

Instructions

  1. Preheat oven to 375 deg.
  2. In a large bowl mix the steak, potato, turnip, carrot, onion, Worchestershire sauce, salt and pepper.
  3. Place crust on a dinner plate and brush the edges with lightly beaten egg whites.
  4. Place a quarter of the meat mixture on one half of the crust. Fold crust over and crimp edges.
  5. Place pasty on a parchment lined baking sheet. If you prefer a glossy look brush the outside of the pasty with the lightly beaten egg whites.
  6. Bake in the preheated oven for 50 minutes until golden brown. Allow to rest for 5 minutes before serving. Serve with your favourite salad or french fries.
By | 2017-09-21T00:01:30+00:00 May 20th, 2015|Dinner, Recipes|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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