Fathead Cornish Pasty || The Keto Kitchen
[KETO] Fathead Cornish Pasty
I am SO proud of this one. I am still on the hunt for the flakiest keto pastry I can create but I know that will be a long long journey, so right now, this is in a really soft yet crisp fathead - I would say, this is nicest fathead I've had so far.
This whole meal filled my little British heart with glee!
| The Recipe |
FILLING INGREDIENTS:
- 300g Beef (to be a proper cornish pasty it HAS to be skirt or chuck)
- 100g Turnip
- 100g Swede (Rutabaga)
- 1 medium Onion
- 2 Beef Stock Cubes (I used OXO)
- Salt and Pepper to taste (A pasty will usually have a LOT of pepper so don't be sparing!)
- 60ml (1/4 cup) Water
FATHEAD PASTY INGREDIENTS:
- 200g (3.5 cups) Mozzarella Cheese, shredded
- 75g Butter, soft
- 1 Egg, lightly beaten
- 50g Almond Flour
- 30g Coconut Flour
- 1 & 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 Egg Yolk (for glaze)
METHOD:
1. Heat up a large frying pan and cook the beef in a splash of oil until it is nearly all brown.
2. Add the onion, swede, turnip and continue to cook for 15 minutes or until the swede and turnip is tender and the beef is cooked through.
3. Add the salt, pepper and beef stock cubes. (DO NOT MIX THE STOCK CUBES INTO THE WATER) and cook for a further 5 minutes, then add the water and cook on a low heat until most of the liquid has condensed.
4. Preheat the oven to 175C/350F.
5. Whisk the almond flour, coconut flour, baking powder, salt, garlic powder and onion powder in a mixing bowl.
6. In a microwavable bowl, add mozzarella and put in microwave on high for 30 second increments, stirring in between, until melted.
7. Add butter and egg. Mix well.
8. Add the dry ingredients to the melted cheese mixture until it forms a dough. Knead dough well until it is one colour and smooth.
9. While still warm, roll out the dough and cut into 4 rectangles.
10. Place 1/4 of the meat mixture in the middle of each rectangle, then fold the dough over. Crimp the edge to seal the pastry, ensuring there are no open sections. Paste the top of each with egg yolk.
11. Bake the pasties for 12-17 minutes, or until the pastry is a light golden brown colour. (Mine took 15 minutes)
MACROS:
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 4.
Per Pasty:
Calories: 609kcal
Fat: 49g
Protein: 38g
Net Carbs: 5g
| The Keto Kitchen |
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MUSIC CREDIT:
Zazie Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
#TheKetoKitchen
#howtocook #cornishhens #howtomake #delicious HOW TO MAKE DELICIOUS CORNISH HENS
HOW TO MAKE DELICIOUS CORNISH HENS
#howtocook #cornishhens #howtomake #delicious
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INGREDIENTS
(4) Cornish Hens
2 Tsp garlic parsley
2 Medium Carrots chopped Not Mandatory
1 Small Onion, chopped
1 Stalk Celery, chopped
1 Tbs Olive Oil or vegetable oil
2 Tbs Butter
4 Tbs Cornstarch
2-1/2 Cups Chicken Broth
1/4 Cups Apple Cider Vinegar
2 Chicken Flavor Bouillon Cubes
2 Tsp Italian Seasoning
2 Tsp Paprika
1-1/2 Tsp Garlic Powder
1-1/2 Tsp Onion Powder
1 Tsp Salt
1 Tsp Black Pepper
2 Tbs Mojo Marinade
1 Tsp Meat Tenderizer
1 Tsp Sazon Green
1 Tsp sazon Red
2 Tbs EJNLICIOUS SPICES
6 Limes
1Tsp Lemon juice
OR USE YOUR OWN SPICE
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To view written recipe, click here:
The fall season is back and it is one of my favorite times of the year. I really enjoy the ingredients that are available, especially Pumpkin!
In Morocco, we make a salad of caramelized pumpkins and walnuts, so I decided to stuff cornish hens with the caramelized pumpkin, cook then in a tajine style, then broil them just before serving. This recipe is heavenly and is perfect for you fall menu!
綠園廚藝 陸培恩示範的Holiday Cornish Game Hens with Sweet Rice Stuffing
綠園廚藝 陸培恩示範的Holiday Cornish Game Hens with Sweet Rice Stuffing
Cornish Hens slow BBQ with amazing Caribbean spices
Chef Sherlock creates this amazing dish Cornish Hens slow BBQ with amazing Caribbean spices
BBQ with amazing Caribbean spices splashed over a slow BBQ with Caribbeans premier RUM, Chairman's Rum and stuffed with a cocoa cinnamon & cranberry coco cola stuffing.
This is sprayed with rum every 20 minutes and alternatively with cocoa cola, cooked on a Hanging Pit with the wood from a prickly apple tree.
This is an amazing bush style dish that oozes flavor, it is soft and succulent, it would work well as a festive dish for Christmas, or all year round using berries of the season, this is a great all year round dish, the spit can be used novelizing any smoking bark or branch of a tree
Music kindly provided by Epidemic sound
This is a family friendly video
Binging with Babish: Frasier Special
As luck would have it, I was in an all-male version of The Mikado at Oxford. People still ask to see my Yum-Yum!
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Music: XXV by Broke for Free
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