Gluten-Free Cornish Pasty
Whisk yourself away to the charming landscapes of England with this gluten-free Cornish pasty recipe, a delightful twist on the classic handheld British pastry. Perfectly flaky gluten-free pastry encases a robust filling of tender beef skirt steak, hearty potatoes, sweet swede (rutabaga), and aromatic onions—all seasoned to perfection. Crafted with gluten-free flour and xanthan gum, the dough mimics the structure and texture of traditional pastry, ensuring it's ideal for those following a gluten-free diet without compromising on authenticity. Each golden-baked pasty boasts a crispy finish, courtesy of an egg glaze, and can be served warm for a comforting meal or cooled for a convenient on-the-go snack. Whether you're honoring tradition or simply craving a savory treat, these gluten-free pasties promise timeless flavor with a modern, dietary-conscious twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 150 grams Butter (cold and diced)
- 100 milliliters Cold water
- 300 grams Beef skirt steak (diced)
- 150 grams Potato (peeled and diced)
- 100 grams Swede (also known as rutabaga, peeled and diced)
- 1 medium Onion (finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg (lightly beaten, for glazing)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour and xanthan gum.
Add the diced cold butter to the flour mixture and rub it in using your fingertips until it resembles breadcrumbs.
Gradually add the cold water, mixing with a fork, until the dough begins to come together. Knead gently to form a smooth dough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
In a separate bowl, mix together the diced beef skirt steak, potatoes, swede, and chopped onion. Season with salt and black pepper.
Divide the chilled dough into four equal pieces. Roll out each piece on a lightly floured surface to around 20cm (8 inches) in diameter.
Place a quarter of the beef filling onto one side of each pastry circle, leaving a border for sealing.
Brush the edges of the pastry with a bit of water, then fold the empty half over the filling to create a semi-circle. Press and crimp the edges to seal.
Transfer the pasties to the prepared baking tray and brush the tops with the beaten egg for glazing.
Bake the pasties in the preheated oven for 50 minutes, or until golden brown and the filling is cooked through.
Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
3103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.2 g | 246% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 2722 mg | 118% | |
| Total Carbohydrate | 286.1 g | 104% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 10.6 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 195 mg | 15% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1382 mg | 29% | |
*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.
