Low Fat Yorkshire Pasties – Shin of Beef Stew, with a twist!

IMG_0788I could give these any number of names. Shin of Beef Casserole pasties, Beef Calzone,… However, since they were awarded their protected status by the EU, They’re not Cornish Pasties.

In fact these take that inspired idea from the Hairy Dieters of using pizza dough instead of pastry for a low fat pie and applying in to the pasty.  What you end up with is, in effect a small calzone pizza.  Instead of my usual Yorkshire Pasty for the filling, I’ve cooked up a batch of my Shin of Beef stew with plenty of vegetables, leaving these fairly whole, then straining off the liquor.  Wonderful – Portable Shin of Beef Stew 🙂

Again, following the calorie controlled inspiration of the Hairy Bikers, I recon each of these satisfying pasties comes in at a maximum of around 210 Calories a piece, but you’ll notice that you’re discarding the stock which will inevitably hold some calories from the other ingredients, so it should be even less!

Makes about 16 pasties


  • 1 large Onion (about 230g), quartered
  • 1 Leek (about 230g), quartered
  • 1/2 medium Swede (about 230g), halved
  • 3 Potatoes (about 600g), halved
  • 2 Carrots (about 240g), halved
  • 1 small Celeriac (about 320g), halved
  • 400g Shin of Beef, trimmed
  • Dried Mixed Herbs
  • 2 Bay Leaves
  • 1 Beef Stock Pot
  • A handful of frozen Peas
  • 1 batch of Pizza Dough


  • In a pan add the beef, herbs & all of the veg and top with water.
  • Bring to the boil & cook in a preheated oven, 140oC, for 3 hours or so
  • When cooked, strain the casserole, retaining the solids and saving the liquor for something else (see below).  Leave for a while to get as well drained as possible
  • Meanwhile, make the Pizza Dough and set aside to rise
  • When cool enough to handle, pick out all of the meat and crush with a fork to give fine flakes.  Add to a mixing bowl
  • Chop each of the vegetables into dice and add to the meat
  • You may decide that you don’t need all of the veg – the onion & leek may be difficult to process, there may be a little too much potato.  Don’t discard – add to the reserved liquor for use later
  • Season well with pepper, and mix the stock pot with a little boiling water before stirring through
  • Add the frozen peas and stir well to mix
  • Dust a clean surface with flour and take about 1/8th of the pizza dough.  Using a rolling pin, roll out thinly  to the size of 2 small tea plates
  • Using a small tea plate or saucer, cut out 2 rounds and remove the surplus dough (set aside for later use)
  • Wet the edges with a pastry brush, and add a couple of spoons of the casserole mixture into the middle of each round
  • Fold the edges of the dough to make a semi-circle.  Unlike pastry, the dough should be very elastic and easy to manipulate without tearing
  • Crimp the edges and move each pasty to a baking sheet.  Make a hole in the top of each to allow any steam to escape
  • Repeat with remaining dough & filling – you should make about 16 of this size.  Alternatively, leave a batch of the filling & dough in the fridge for later use
  • Bake in a preheated oven, 220oC Fan for about 15 minutes until golden brown
  • Remove to a wire rack to cool fully, or eat fresh out of the oven


The stock has a terrific flavour, and shouldn’t be thrown away.  Use this to make a hearty soup, with any of the discarded vegetables (or add in a few extra at the start), along with a couple of handfuls of Pearl Barley and some seasoning.  Top with water and bring to the boil.  Simmer until the barley is cooked.  Proper hearty peasant food, more or less for nothing…

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2 Comments Add yours

  1. Deanna says:

    These look delicious!

    1. Thanks Deanna, they are! Well worth a try – using the pizza dough is MUCH easier and more forgiving than pastry

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