Heart-Healthy Cornish Pasty

Elevate your mealtime with this Heart-Healthy Cornish Pasty, a wholesome twist on the classic British favorite. Featuring a golden, flaky crust made from whole wheat flour and Greek yogurt, this recipe offers a lighter alternative to traditional pastry dough while maintaining that buttery texture we all love. The filling bursts with flavor and nutrition, combining tender diced chicken breast, vibrant peas, and hearty root vegetables like carrot and swede, all simmered in a low-sodium chicken broth for a comforting, guilt-free bite. Perfectly portioned and baked to golden perfection, these pasties make an ideal meal prep option, lunch, or dinner that's sure to impress. Enjoy a delicious blend of homestyle flavors without compromising on heart health!

Nutriscore Rating: 77/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 4

Ingredients

• 300 grams Whole wheat flour
• 50 grams Cold unsalted butter, diced
• 90 grams Plain Greek yogurt
• 3 tablespoons Cold water
• 0.5 teaspoon Salt
• 200 grams Skinless chicken breast, diced
• 1 medium Onion, finely chopped
• 1 medium Carrot, diced
• 1 small Swede (or turnip), diced
• 50 grams Frozen peas
• 1 tablespoon Olive oil
• 50 ml Low-sodium chicken broth
• 0.5 teaspoon Black pepper
• 2 tablespoons Milk (for glazing)

Directions

Step 1

Preheat oven to 200°C (400°F).

Step 2

In a large bowl, combine whole wheat flour and salt. Add diced butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs.

Step 3

Stir in Greek yogurt, mixing until the dough comes together. Add cold water, one tablespoon at a time, as needed for binding. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 4

In a non-stick pan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.

Step 5

Add diced chicken breasts to the pan and cook until lightly browned, about 5 minutes.

Step 6

Stir in carrot, swede, peas, and low-sodium chicken broth. Season with black pepper. Cook for another 5-7 minutes until the vegetables are just tender. Remove from heat and let cool.

Step 7

Roll out the dough on a lightly floured surface to about 1/8-inch thick. Cut out circles approximately 6-7 inches in diameter.

Step 8

Place a portion of the cooled filling onto one half of each pastry circle.

Step 9

Brush the edges of the pastry with milk, fold the pastry over the filling, and seal by crimping the edges with a fork or your fingers.

Step 10

Brush the top of each pasty with milk. Place on a baking sheet lined with parchment paper.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the pasties are golden brown.

Step 12

Remove from oven and let cool for a few minutes before serving.

Nutrition Facts

Serving size	1143.2 grams (1143.2g)

Amount per serving	% Daily Value*
Calories	2083

Total Fat 70.70g	91%
Saturated Fat 32.60g	163%
Polyunsaturated Fat 1.40g
Cholesterol 292mg	97%
Sodium 1467mg	64%
Total Carbohydrate 258.60g	94%
Dietary Fiber 46.10g	165%
Total Sugars 22.80g
Protein 118.90g	238%

Vitamin D 71IU	353%
Calcium 400mg	31%
Iron 15mg	85%
Potassium 2819mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 22.2%

Carbs: 48.2%