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Gluten Free Cornish Pasties


  • Author: Bailey
  • Prep Time: 35 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 10 Pasties
  • Category: entree
  • Cuisine: English

Description

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. 


Ingredients

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)

Filling

  • 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

Instructions

Pastry

  1. Combine gluten-free flour and salt.  
  2. Combine flour and salt mixture with butter using a fork or pastry blender. Work the mixture until it resembles a coarse sand. 
  3. Add 1/4 C ice water, mix, then continue adding water 1 T at a time, until the mixture holds together.  
  4. Let the pastry rest while assembling remaining ingredients. 

Filling

  1. Combine combine carrot, beef, potato and onion in a mixing bowl.  
  2. Add salt, pepper, thyme and worcestershire sauce. Set aside.

Assembling Pasties

  1. Pre-heat oven to 375 F. 
  2. Divide dough into 10 equal pieces 
  3. Roll individual pieces into 1/4″ thick circles – about 5-6″ in diameter. 
  4. Place approximately 1/4 c of filling toward 1 edge of each round.   
  5. Use water to wet the edges of the pastry rounds.  Fold rounds in half and seal the edges with finger pressure or a fork.
  6. Place sealed pasties on a parchment lined baking sheet,  brush the tops of the pasty with water.
  7. Bake for 40- 55 minutes, until the crust is golden brown. 
  8. Let rest for 5-10 minutes, then enjoy!

Notes

  • 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.