Keto Cornish Pasty Recipe
This absolutely delicious Keto Cornish pasty is perfect for anyone on a Ketogenic diet who misses a meat pie. Using a double batch of the pastry from one of Megan Ellam at Madcreationhub.com’s fantastic free recipes, you get two recipes for the price of one! Cornish pasties plus Marmite and Cheese Scrolls.
RECIPE
INGREGIENTS
Cornish pasty filling
- 400g Stewing Steak
- a generous knob of beef dripping
- salt and crushed black pepper to taste (be generous)
- 1/2 an onion, diced
- 100-200g of diced swede
- 300ml water
- 1 beef stock pot
Cheese Scroll filling
- 100g grated cheddar
- 1-2 dessert spoons of Marmite/Vegemite (to taste)
- Pastry for the double batch
- 500g Mozzarella grated
- 130g Cream Cheese
- 1.5 tablespoons Baking Powder (in the video i doubled it when I doubled the recipe, which added a taste to the pastry so stick with 1.5 tbsp )
- 2 teaspoons xanthan gum
- 4 eggs
- 300g Almond meal
METHOD
Prepare the pasty filling
Add pasty filling to pan. I used a pressure cooker (25 minutes on high) alternative cook on hob, in oven or slow cooker until meat is flakey. Once cooked allow to cool.
Prepare the Scroll filling
Mix cheese and marmite together.
Preheat oven to 180 degrees C.
Prepare the Pastry
Microwave the Mozzarella and cream cheese for 2 minutes, add the other ingredients and mix until a dough forms. Roll out the dough between greaseproof paper (dust greaseproof with coconut flour to stop it sticking) to a thickness of about 1cm.
Pasties
For the pasties, just out circles with a side plate, add filling then crimp together finish with and egg wash.
Scrolls
For the scrolls, roll the dough into a rectangular shape, add the filling evenly and roll the pasty into a sausage, cut into 1cm sections.
Place pasties and scrolls onto greaseproof paper and cook in the oven until golden brown 15-20 minutes. Allow to cool then tuck in.
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