Gluten Free Cornish Pasty

Gluten Free Cornish Pasty

"It is said that the Devil never crossed the Tamar into Cornwall on account of the well-known habit of Cornish women of putting everything into a pasty, and that he was not sufficiently courageous to risk such a fate!”

-Cornish Recipes Ancient and Modern 23rd edition with supplement by the Cornwall  Federation of Women's Institutes

Country: UK
serves 4

1/2 lb ground beef

2 tablespoon gf beef bullion granules

1 small potatoes, peeled and diced

1 small onions, chopped

1/2 cup turnips, peeled and diced

1 small carrot, diced

1/2 salt

1/4 teaspoon ground black pepper

1/2 thyme

1/8 ground nutmeg

1 clove garlic, minced

1/4 sage

1/2 cup water

1/2 cup dry gf breadcrumbs

1 large egg, beaten

Place all filling ingredients except bread crumbs and egg in a saucepan and bring to a boil. Stir to blend. Cover and simmer for 30 minutes. Remove from heat and stir in enough bread crumbs to absorb all excess moisture. Cool mixture while making the pastry.

Pastry

1 cup brown rice flour

1 1/4 cups cornstarch

1/3 cup chickpea flour or corn flour

1 teaspoons baking powder

1 teaspoons salt

1 teaspoon baking soda

1 teaspoons xanthan gum

2 teaspoons cream of tartar

1 cup butter

1/2 cups boiling water

Preheat your oven to 400°F.

Sift all dry ingredients together

Cut butter into dry ingredients.

Add boiling water while beating mixture until it forms a ball.

Cut the dough in quarters and roll into 4 balls

Place each ball on a sheet of plastic, and another piece of plastic on top.

Press the dough into 6” disks. Refrigerate the dough disks for 30 minutes.

Take off the top layer of plastic and put 1/2 cup of the cooled meat mixture in the centre of the dough, use the plastic to help fold the dough over the meat mixture and seal the edges. Repeat for all four pasties.

Bake at 400°F for 20 minutes or until golden brown. Serve with onion gravy

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