Gluten-Free Classic Beef Pasty
Discover the comforting flavors of a Gluten-Free Classic Beef Pasty, a hearty and satisfying handheld pie that's perfect for everyone—even those avoiding gluten! This recipe features a buttery, flaky gluten-free pastry made with all-purpose gluten-free flour and xanthan gum, ensuring a tender and pliable crust that wraps around a savory filling of diced beef sirloin, potatoes, onions, and carrots. Enhanced with a hint of pepper and olive oil, the filling is cooked to perfection, delivering traditional flavors in every bite. With just 30 minutes of prep time, this dish is an excellent option for gluten-free weekday dinners, meal prep, or portable lunches. Golden and crisp on the outside, these beef pasties are best served warm, making them an irresistible take on comfort food with a gluten-free twist.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 150 grams Unsalted butter
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 100 milliliters Cold water
- 1 unit Egg
- 250 grams Beef sirloin, diced
- 150 grams Potato, peeled and diced
- 1 medium Onion, finely chopped
- 100 grams Carrot, diced
- 0.5 teaspoon Pepper
- 1 tablespoon Olive oil
Instructions
In a large bowl, combine 300 grams of gluten-free flour, 1 teaspoon of xanthan gum, and 1 teaspoon of salt.
Add 150 grams of unsalted butter, cut into small cubes, to the flour mixture.
Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
Gradually add 100 milliliters of cold water, mixing with a fork until the dough comes together.
Knead gently until smooth, then wrap in cling film and refrigerate for 30 minutes.
Preheat your oven to 200°C (400°F).
For the filling, heat 1 tablespoon of olive oil in a frying pan over medium heat.
Add one medium chopped onion and cook until soft.
Stir in 250 grams of diced beef sirloin, 150 grams of diced potato, and 100 grams of diced carrot. Cook for 5 minutes, seasoning with 0.5 teaspoon of pepper.
Remove the filling from heat and allow it to cool.
Divide the pastry dough into four equal portions. Roll out each portion on a floured surface into a circle about 20 cm in diameter.
Place a quarter of the filling onto each circle, leaving a 1.5 cm border.
Brush the edges with beaten egg.
Fold the pastry over the filling to form a semicircle, pressing the edges to seal.
Crimp the edges with your fingers or a fork.
Place the pasties on a baking sheet lined with parchment paper.
Brush the tops of the pasties with the remaining beaten egg.
Bake in the preheated oven for 30-35 minutes or until golden brown.
Cool for a few minutes on a wire rack before serving.
Nutrition Facts
Calories |
3233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 2752 mg | 120% | |
| Total Carbohydrate | 312.3 g | 114% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 11.4 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 193 mg | 15% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2022 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
