170 Calorie Steak Pasty
A Low-Calorie Steak Pasty That's Full of Flavour.
If we told you you could have a steak pasty for just under 170 calories, only 5g of carbs and 5g of fat, you'd think we were having you on. Well, we're absolutely not - this is a steak pasty like no other! Think tender, slow-braised beef and vegetables, encased in a golden brown, egg-washed Lo-Dough pasty. This is just the thing for anyone looking for comfort food that fits into their diet.
These are also incredibly high in gut-healthy fibre - a nutrient sorely lacking in the majority of peoples diets. Add to that a whopping 22g of protein and you'll soon start to realise we a talking about a game-changing pasty here!
Low-Calorie Comfort Food
In the winter months, it's pastries, pies and slow-cooked stews that we all crave. Warming, hug in a meal food that is as good for the soul as it is the belly! Unfortunately, if trying to stick to a diet (as many people are after Christmas), pastry is pretty much a no go area. Fatty AND carbohydrate heavy, it's kryptonite to almost all diets. By switching pastry out for Lo-Dough, you bypass all those fats and carbs without having to sacrifice on the flavoursome filling!
This is great for leftovers too... if making a stew, it's always worth making that little bit extra to enjoy it in pasty-form the next day! You can have it on its own or turn it into another well-balanced meal as we have in the photograph above.
For more pastry ideas check out the pastry section on our recipe page.
(Top Tip - Making beef stew is easy - brown off a kilo of beef (shin, stewing steak - generally cheaper cuts) and add to a casserole dish with a chopped carrot, onion, celery stick, garlic clove and herbs of your choice. Cover with liquid - wine, beer or meat stock and season - cook in the oven for two to three hours on a low heat, with the stew just bubbling lightly the whole time).
Method1. Preheat your oven to 180C/356F/Gas 4.
2. Spoon the beef stew (try not to get too much gravy as this will make it harder to seal) into the middle of the Lo-Dough and with a little water, damp the very edge of the disc, before folding over and pushing together. Use your fingers or press gently with a fork.
3. Brush with a little beaten egg and place in oven on a tray. Turn once half-way through cooking.
4. Serve piping hot.
Lo-Dough is bread reinvented, a new way to enjoy the convenience and taste of bread & pastry with 90% less carbs and loads more fibre.
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