Ground Sirloin Pasties


Serving Size:
1 pastie

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 1/4 cup carrot
  • 1/4 cup onion
  • 1 pound ground sirloin
  • 1/4 cup frozen corn
  • 1/4 cup frozen green peas
  • 1 tablespoon reduced-sodium Worcestershire sauce
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 15-ounce package (2 crusts) rolled, refrigerated, unbaked pie crust
  • 1 egg white
  • 8 teaspoons ketchup


  1. Preheat oven to 375° F. Let pie crust stand at room temperature according to package directions.
  2. Dice carrot and chop onion.
  3. Brown ground sirloin in a large skillet over medium heat. Drain and set aside.
  4. Place carrot in a microwave dish. Add 1 tablespoon water; cover and cook on high for 2 minutes. Add frozen corn, and peas; microwave for 2 minutes. Drain.
  5. To make filling, combine meat, vegetables, onion, Worcestershire sauce, black pepper and thyme in a bowl.
  6. On a lightly floured surface, unroll pie crusts. Cut each pie crust into four pieces.
  7. Spoon 1/4 cup of the filling onto half of each piece of piecrust. Lightly moisten pie crust edges with a small amount of milk or egg white.
  8. Fold other half of pie crust over filling. Seal edges by crimping with a fork. Cut slits in the top of the pastries. Brush top with egg white. Place on a large, ungreased baking sheet.
  9. Bake for 15 to 20 minutes or until crust is golden brown. Cool slightly on wire racks.
  10. Serve each pastie with 1 teaspoon ketchup.

Helpful hints

  • Wrap and freeze extra pasties for a quick meal later. Reheat in the oven or microwave.
  • For variety substitute ground turkey or chicken for beef.

Nutrients per serving

Calories 354

Protein 11 g

Carbohydrates 28 g

Fat 22 g

Cholesterol 40 mg

Sodium 382 mg

Potassium 214 mg

Phosphorus 72 mg

Calcium 12 mg

Fiber 0.7 g

Renal and renal diabetic food choices

  • 1-1/2 meat
  • 1-1/2 starch
  • 1/2 vegetable, low potassium
  • 2-1/2 fat

Carbohydrate choices


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