Delicious traditional Gluten Free Cornish Pasties, with an authentic meat and veg filling, encased with crisp, buttery, light and slightly flaky gluten free pastry. Tried and tested for the BEST result. (Optional dairy free)
400gbeef skirtcut into small cubes or slices about the size of a finger nail
300gwaxy potatoeseg. Maris Peer/Charlotte/Jersey Royals – peeled and diced (or sliced into finger nail-sized pieces)
150gswede (rutabaga)peeled and diced (or sliced into finger nail-sized pieces)
150gonionpeeled and chopped coarsely
salt and pepper to taste
10 - 15ghard butter (or dairy free alternative)cut into small pieces (to add inside the pasties)
220gGluten Free Rice Free Flour Blend BGFA Blend B - See NOTES for individual flour ratios
110ggram flour (also known as chickpea flour, garbanzo flour or besan)
110gpotato starch flour(additional to blend B)
1tspbaking powdergluten free
1tspfine sea salt
110gunsalted butter (or good dairy free block alternative)very cold and cubed
110glard (or Trex white vegetable fat) very cold and cubed
2largeeggsUK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
5tbspvery cold water
extra flour for dusting and rollingI use GFA Blend B
Dice or cut the meat and vegetables into small cubes, about 1 cm square (or slice into pieces the size of a finger nail) and mix together in a large bowl.
Season well with salt and pepper. Do NOT add the extra butter at this stage.
Set aside while you make the pastry.
It helps to chill the bowl in advance to keep the ingredients cool when rubbing the fat into the flour.
Weigh the flours, xanthan gum, baking powder and salt into a large bowl and mix together until evenly combined.
Add the butter and lard/Trex to the bowl and rub into the flour mixture using finger tips, until it resembles coarse breadcrumbs.
Optional : For best results, chill the flour-fat mixture before adding the liquid, especially if the weather/room is warm.
In a small bowl, beat the egg with the water and then pour into the crumb mixture.
Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
Once it is beginning to come together as a dough, leave the mixture to stand for 10 to 15 minutes to fully absorb the liquid.
Finally, bring the dough together with your hands and press into a ball. If not 'fraisering' (see below), lightly knead the mixture between your hands until smooth.
Optional 'fraisering' of the pastry dough (makes extra flaky) - See PHOTOS main blog post
Place the block of pastry on a clean work surface (do not dust with flour).
Take a flexible palette knife or dough/cake scraper and cut into the front edge of the dough block. As it slices through, tilt the palette knife/scraper downwards so that the top of the blade tilts and pulls towards your waist.
Press the dough down flat on the work surface and pull it across the surface towards you, in a smearing action.
Smear the same cut of dough three times and then gather it up onto the scraper and place in a pile to the side.
Continue this process until you have worked through all the pastry dough.
Carefully push the pile of fraisered dough together (do not knead or ‘work’) and then gently lift and drop the dough ball on the work surface until it blends together into a soft, smooth pastry.
You can use straight away, or wrap in cling film, flatten slightly and chill to use later.
When ready to use the dough, take from the fridge if chilled and gently warm with the palm of your hand until it becomes more pliable and rollable.
Making the Pasties
Prepare your egg-wash, by beating the eggs together in a bowl with a fork.
Divide the pastry into 5 equal-sized balls. This will give you a guide on how thick/thin you should roll them.
On a large sheet of well-floured baking paper (and with the dough also dusted on top), roll each dough ball into a circle about 9 inches (23 cm) in diameter. Use the removable base of a cake tin/appropriate-sized dinner plate as a guide. The rolled pastry should be about 4 mm in thickness.
Using your template (gently placed on top of the rolled pastry), carefully cut round to make a clean circle shape using a very sharp knife.
While there should be very little, set the 'discard' aside to be amalgamated together at the end with any other spare pastry.
Gently lift the pastry circle with the help of a palette knife to check it has not stuck BEFORE filling.
Place a large handful of filling onto the pastry circle, set just off centre towards you. Don't over-fill and be sure to leave a wide pastry edge for sealing and crimping.
Push small cubes of the additional butter into the filling (3 to 4 per pasty), so that it is spread across the filling. This will help the cooking process and maintain moisture and butteriness in the final pasty.
Carefully arrange and check the filling to ensure there are no sharp vegetable edges at the top that will poke through and pierce the pastry.
Using a pastry brush, lightly coat the full outer edge of the circle with egg wash.
Carefully pull the far edge of the pastry circle up and over the filling towards you until it meets the opposite edge as a semi-circle. If the filling starts to spill out, carefully remove the excess, or (if there is room) poke the stray pieces back into the middle of the pasty with your finger.
Very lightly press down on the surface of the pasty to expel any excess air and then gently press together the two egg-washed edges to seal. If there are any accidental holes, simply 'patch' with a small, flat strip of dampened pastry and smooth with a wet finger.
Lightly egg-wash the sealed curve, before carefully crimping. Crimping involves moving from one side of the pastry edge to the other in a pinching and folding motion to create a turned edge. This video that I found on YouTube might help…
Gently transfer the pasty to a baking tray (lined with baking paper) using a fish-slice/palette knife as helpful (arrange so that you can fit other pasties on the tray too)
Repeat the rolling and filling process for all the pasties.
Bring any remaining pastry together and knead and roll into a single piece and fill as you wish with any leftover filling.
Carefully cut 2 slits (about 2 cm long) in the top of each pasty with a sharp knife and then thoroughly glaze the top surface with beaten egg-wash.
Chill the tray of uncooked pasties for about 30 to 45 minutes before baking.
While chilling, pre-heat the oven to 170 Fan/180 C/350 F/Gas 4.
Bake the pasties straight from the fridge for 50 to 55 minutes until golden(you will smell when they are ready!)
Remove from the oven and eat straight away hot, cool slightly or enjoy cold. Cool on the trays. Can be reheated in the oven at 180 for about 20 minutes.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend B can be found on the GFA Flours & Flour BlendingPage. I do not recommend using a commercial blend for this pastry.I suggest making a full 500g batch of rice free flour blend B (scroll to the bottom of the linked post for the blend recipe), That way you get to make more pasties, yummy pies or to use it on other gluten free bakes. However, if you only want to make enough for a single batch of pasties, the exact breakdown of flours in the rice free blend B for this recipe is as follows : 44g sorghum flour; 22g white teff flour; 22g buckwheat flour; 70.4g tapioca starch flour; 26.4g potato starch; 35.2g corn starch