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Whole Wheat Mutton Pasties Recipe

Whole Wheat Mutton Pasties is an American recipe and is loaded with Protein, Fiber.

Nutritional info

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  • 5.5 gm
    Total Fat
  • 9.1 gm
  • 1.6 gm
    Total Fiber
  • 100.1 kcal
  • 1.5 gm
1/8 Minced Cup(30.0 gm) Mutton
1/3 Cup(49.0 gm) Wheat Flour (Whole)
15 Gram(15.0 gm) Vegetable Shortening
1/8 Tsp(0.54 gm) Salt
3/4 Tsp(3.0 gm) Butter
30 Ml(30.0 ml) Water
1/8 Egg Whole(5.0 gm) Egg
1/8 Chopped Cup(22.0 gm) Potato
1.25 Chopped Tbsp(10.0 gm) Onion
1/4 Tsp(0.63 gm) Black Pepper
1 Chopped Tbsp(10.0 gm) Shalgam
  • For Pasty Dough

    In a mixing bowl add 1/3rd cup whole wheat flour,15 gm vegetable shortening,3/4th tsp butter,1/8th tsp salt,water as required and knead into the dough.

  • Cover and place in a fridge.

  • For Stuffing

    In a mixing bowl add 1/8th cup minced muttton ,1.25 tbsp chopped onion,1/8th cup chopped potato,1 tbsp chopped turnips,1/4th tsp black pepper powder,1/8th tsp salt and mix well.

  • Take a pasty dough and divide it into an equal portion.

  • Roll out each portion with rolling pin and fill the stuffing into each roll out dough.

  • Seal the each pasty with fork and fork it on top of the pasty.

  • Brush 1/8th no.egg on top of the pasty and bake at 180 degrees celsius for 45 minutes.

  • Serve warm.

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