Gluten Free Cornish Pasties
Cornish Pasties have been a staple in my house since I’ve had my own house. I can make extra and freeze these for easy, on-the-go meals. These days I make Gluten Free Cornish Pasties – but the finished product is just as delicious as ever.
I’m convinced that these little pastries are following me around the planet! Ok, I exaggerate. Maybe I just have a knack for ending up in mining regions? Pasties from what I can tell , originated in the UK – cornwall to be precise. The pastry crust gave the minors something to hold onto with their dirty hands. In the old days, there really wasn’t a good place to wash-up underground. I first tried them while visiting family friends in Cornwall. There were mining head frames scattered about the country side, and these savory pastries were almost as readily available as fish and chips.
Pasties in the USA
Once I got married I made these for my husband and I – in bulk. I’m pretty sure they are the reason that I can roll out a round pastry today. I developed some rolling pin skills making dozens upon dozens of these portable-tasty meals! We would take the Pasties on road trips, hiking, to the ski hill, on geology field trips, or just grab one and eat it cold out of the fridge.
When we moved to Butte, MT – A town with a rich mining history, we found pasties in the grocery store. WHAT?! Turns out a number of Cornish miners settled in Butte in the 1800s and brought the pasty with them. Decades later, the pasty is a local favorite. My Butte friends even pronounced the name right right. Pop quiz: when you say pasty does it rhyme with tasty or nasty? If you guessed the second you are correct .
After being diagnosed with Celiac disease and avoiding gluten as a result, I’ve had to up my rolling pin game, yet again and find the best gluten free pastry to wrap my pasties in. This hearty filling in a pastry crust is still as portable, if a bit smaller, than the originals eaten in the mines.
- Be sure to dice all of your ingredients into small, similarly sized, pieces. If the ingredients aren’t the same size, the filling won’t be cooked when the pastry is ready to come out of the oven.
Go ahead and eat two. I won’t tell if you don’t!Print
These portable hand pies contain your vegetables, protein and carbs all in one portable package. Feel free to substitute your favorite workable pastry, if you aren’t worried about being gluten-free.
Gluten Free Pastry crust
- 2 cups gluten free flour with xanthan gum (I use Better Batter)
- 1/8 teaspoon cold salt
- 6 tablespoons cold butter, cut into chuncks
- 1/2 cup ice water (see note)
- 1 Large carrot, diced
- 1 medium onion, diced
- 1 potato, peeled and diced
- 1/2 lb beef flank or round steak, minced
- 1 tsp salt
- 1 tsp Worcestershire sauce
- 1/4 tsp pepper
- 1/4 tsp thyme
- Combine gluten-free flour and salt.
- Combine flour and salt mixture with butter using a fork or pastry blender. Work the mixture until it resembles a coarse sand.
- Add 1/4 C ice water, mix, then continue adding water 1 T at a time, until the mixture holds together.
- Let the pastry rest while assembling remaining ingredients.
- Combine combine carrot, beef, potato and onion in a mixing bowl.
- Add salt, pepper, thyme and worcestershire sauce. Set aside.
- Pre-heat oven to 375 F.
- Divide dough into 10 equal pieces
- Roll individual pieces into 1/4″ thick circles – about 5-6″ in diameter.
- Place approximately 1/4 c of filling toward 1 edge of each round.
- Use water to wet the edges of the pastry rounds. Fold rounds in half and seal the edges with finger pressure or a fork.
- Place sealed pasties on a parchment lined baking sheet, brush the tops of the pasty with water.
- Bake for 40- 55 minutes, until the crust is golden brown.
- Let rest for 5-10 minutes, then enjoy!
- The amount of water used will depend on the weather, humidity and other factors. Start with 1/4 c water and add 1 T at a time until the pastry holds together. Don’t worry about overworking gluten free flour. Without the gluten your pastry will stay tender!
- Instead rolling out 10 individual pieces of pastry, roll the entire ball into one large area and use a bowl to cut into a circle. Remove the excess and form a ball. Then roll the pastry again to create more rounds.