Low Fat Pasties

Recipe based on Repentant Carnivores Low fat pastry and Hairy Bikers for the filling. This works really well for pasties as it creates a really thin but strong pastry due to the bread flour. Also reheats beautifully in a microwave so I normally make sure there are extra to take to work the following day.


Time: Preparation 1 hr, Cooking 35-40 Mins

Makes: 4 pasties



  • 300 g Strong White (Bread) flour
  • 1 tsp Salt
  • 50 ml vegetable oil
  • 5 tbsp water
  • 1 egg beaten


  • 350 g beef mince
  • 1 medium onion finely chopped
  • 250 g Potatoes diced
  • Beef Stock Cube
  • Herbs
  • Seasoning


Peel and dice the potato into cm3 (I used Elfe potatoes) and finely chop the onion. Preheat oven to 180oC

Sift the flour and salt into a mixing bowl and make a well in the centre.

Add the water to the vegetable oil and mix together to emulsify. When done it will be a white liquid and will have thickened a little – should look like runny lard.


Pour into the well and get your hands stuck in. Just mix until the liquid is incorporated but the pastry has not come together. Add in 1 ½ tbsp. of beaten egg and continue to mix until it has all come together. If a little dry / not coming together add some more water a tbsp. at a time. The pastry will need a little bit of kneading to become smooth.

Split the pastry into 3.5 balls (the 4th ball should be about half the size of the other 3.) Take one of the large balls and roll out on a lightly floured surface. Keep flipping and turning – the pastry can be quite resistant and elastic – until the pastry is about 2ml thick and roughly 21 cm in diameter.

Place a circular tin (I use a 20 cm sandwich tin) on the pastry and gently trim around the tin to get a circle of pastry. Add the offcuts to the smaller ball.

Repeat for the other 2 large balls. Mash together the smaller ball with the offcuts and roll out. Get as close as possible to the template size but do not worry if the last circle is a little imperfect.

Brush all 4 circles with beaten egg and leave to rest on the side while the filling is being made.

The Hairy Bikers recipe would put raw meat directly into the pasty but I prefer to brown the mince first. Add in the diced potatoes and onion as well to start them cooking and crumble over a beef stock cube and a bit of salt and pepper.

Split the filling mix over the 4 pastry circles keeping the mixture to one half of the circle and leaving a 2 cm gap. Brush the rim with beaten egg then fold over the top half and press together the edges and crimp. (I’m still perfecting this part myself but have a look on youtube for some guides)

Brush the top and the crimped edge with beaten egg and pierce the top to let out any steam. Bake in the middle of the oven for 15 mins then reglaze with the remainder of the beaten egg. Return to the oven and bake for another 20 mins. Check after 10 and if golden enough on top cover with foil for the last 10 mins of baking.

Leave to stand for a couple of mins before serving as the contents will be extremely hot and a burnt mouth has trouble tasting.

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5 Responses to Low Fat Pasties

  1. Janine says:

    Being from Devon I’m pretty passionate about pasties being done correctly, and these certainly look like the real deal. My mouth is watering. Welcome to the world of blogging!

    Liked by 1 person

  2. Welcome to the wonderful world of blogging! 🙂

    Liked by 1 person

  3. Tracy from The Little Pink Kitchen says:

    Great to see a new foodie cakey bakey blog up and running with a mouth-wateringly yummy recipe to kick off. Keep up the good work.

    Liked by 1 person

  4. jonchamps says:

    Excellent stuff and as a consumer of the aforementioned pasties I can assure you the pastry tastes great, you’d never know it was low fat and the filling is great, the Elfe potatoes make an ideal ingredient as they keep shape, taste and consistency. I’d happily see more made! Incidentally quality beef makes a hell of a difference and ours comes from Aubrey Allens who supply Her Majesty The Queen no less!

    Liked by 1 person

  5. Pingback: Quiche Lorraine | BeerandBaking.net

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