Traditional Gluten-Free Cornish Pasty Recipe

23 Reviews
Published Oct 8, 2020 ∙ Kristina Stosek

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In this Gluten-Free Cornish Pasty Recipe, we’ll guide you through the steps to create this classic British pastry dish. With a few simple adjustments, this gluten-free version doesn’t compromise on flavor or texture, allowing you to enjoy one of Britain’s favorite dishes without gluten.

gluten free Cornish Pasty on a plate with a sprig of rosemary

A Flaky, Buttery Gluten-Free Crust

This gluten-free Cornish pasty recipe delivers a flaky, buttery crust that is just as delicious as the traditional version. The crust is easy to make and will impress with its light, golden layers. It’s the perfect base for the savory filling that makes Cornish pasties so beloved.

Savory Meat and Vegetable Filling

The filling for this gluten-free Cornish pasty is a hearty combination of tender meat, vegetables, and aromatic seasonings. This savory blend is sure to satisfy your cravings for a filling and flavorful meal. Each bite offers a delightful mix of textures and tastes, from the juicy meat to the tender vegetables.

The Inspiration

Recently, many of my wonderful readers have asked for a Cornish pasty recipe with a flaky crust and traditional filling. Crafting a gluten-free flaky shortcrust wasn’t easy—I experimented multiple times until I found the perfect combination of ingredients. The result is a truly outstanding pasty with a perfectly flaky crust and a delicious, traditional filling that I’m excited to share. These pasties are absolutely delicious—both the crust and the filling are spot on!

sliced Cornish Pasty on a plate with peas

Pasty Sizes: Finding the Perfect Portion

Cornish pasties can be made in various sizes, with 8-inch and 6-inch being the most common. Personally, I prefer the smaller 6-inch size, as the larger one is often too filling for me. These pasties are quite hearty, especially when paired with a side dish.

Traditional Gluten-Free Cornish Pasty – Recipe Details

gluten free short crust ingredients in bowls, flour, sour cream, butter, ice water

STEP ONE

All the ingredients must be well chilled and the dry ingredients whisked together

 

flour and grated butter in a bowl for shortcrust pastry

STEP TWO

grate the butter into the dry ingredients

 

shortcrust pastry ingredients mixed with a fork in a bowl

STEP THREE

Use a fork to mix the butter with the flour, then add sour cream and mix to combine. At this point start adding ice water until the flour starts to stick together and you can form a ball of dough. Wrap the dough in plastic wrap and chill for 45 minutes.

 

cornish pasty filling, rutabaga, steak, onions in a bowl

STEP FOUR

Make the filling, by mixing the ingredients.

 

gluten free pastry dough rolled into a circle

STEP FIVE

Once the dough has chilled for 45 minutes, roll it out into a circle either 8-inch in diameter or 6-inch and about 1/8-inch thick. You can use a plate as your guide and cut the dough around it to form your circle. 

 

cornish pasty filling on half of the pastry circle dough

STEP SIX

Divide the steak mixture into equal portions for each pasty. Spread steak mixture slightly off-center on each round of dough and top with 2 thin slices of butter. Fold dough over the mixture to form a half-moon shape. You can use the parchment paper to lift the dough and fold it over the filling.

 

gluten free Cornish pasty assembled before baking

STEP SEVEN

Wet the tips of your fingers lightly with water and moisten inside of the edges of the pastry dough. Seal the dough and crimp the edges using a fork or your fingers. Place each pasty on the prepared baking sheet. Brush each pasty with egg mixture.

 

baked gluten free Cornish pasty

STEP EIGHT

Bake for 45 minutes until golden brown. Enjoy!

 

rutabaga

rutabaga VS turnip

I used the classics in this traditional Cornish Pasty recipe: steak meat, potatoes, onions, and rutabaga. Rutabagas are sometimes called swedes or Sweedish turnip. This root vegetable is similar to a turnip except the healthy rutabaga is yellow on the outside and has orange flesh.

Turnip, on the other hand, is white and purple on the outside with white flesh. Rutabagas are also generally larger and stay tender even at larger sizes.

Pasty Filling Options

  • Traditional Beef and Vegetable:
    Diced beef, potatoes, onions, and swede (rutabaga), seasoned with salt, pepper, and butter for a savory, hearty filling.
  • Vegetarian/Vegan:
    A mix of vegetables such as potatoes, carrots, onions, swede, peas, and spinach. Add plant-based proteins like tofu, tempeh, or chickpeas for extra texture and nutrition.
  • Chicken and Mushroom:
    Diced chicken and sliced mushrooms, seasoned with herbs like thyme or rosemary for a flavorful twist.
  • Cheese and Onion:
    Grated Cheddar cheese and finely chopped onions, with a pinch of black pepper for added flavor.
  • Pork and Apple:
    Diced cooked pork and chunks of apple, with a touch of sage for a sweet and savory combination.
  • Lamb and Mint:
    Ground or diced lamb paired with chopped mint leaves, a perfect balance of savory and fresh flavors.
  • Seafood:
    A mix of diced fish (cod or salmon), shrimp, scallops, or crabmeat, seasoned with herbs like dill or paprika for a seafood-inspired pasty.
  • Curry:
    Spicy curry filling with cooked chicken or lamb, potatoes, peas, and a splash of coconut milk or cream for a rich, flavorful dish.
  • Sweet Fillings:
    Dessert pasties filled with sweet ingredients like apples and cinnamon, berries, or chocolate and nuts for a sweet treat.

gluten free Cornish pasty on a plate with peas

Serving Suggestions for Cornish Pasties

What to serve with a Cornish pasty? Here are some ideas to complement your pasty and create a well-rounded meal.

Pickles or Chutney: 

Cornish pasties pair wonderfully with pickles or chutney. Opt for classics like Branston pickle or pickled onions for a traditional touch, or experiment with fruit chutneys for a sweet and tangy contrast. Be sure they are gluten free.

Salad: 

A fresh, crisp salad can balance the richness of the pasty. A simple green salad with a vinaigrette dressing can be a refreshing accompaniment.

Coleslaw: 

Crunchy coleslaw complements the pasty nicely with its creamy and slightly sweet flavors. It adds a cool, crunchy contrast to the warm and flaky pastry.

Yam and Sweet Potato Mash: 

A scoop of creamy yam and sweet potato mash alongside your Cornish pasty can make for a comforting and filling meal. It’s a hearty combination that many people enjoy.

Gravy: 

Some people like to serve their Cornish pasty with a drizzle of gravy, either traditional beef gravy or a vegetarian option. This adds extra flavor and moisture to the pasty.

Baked Beans: 

Consider serving your pasty with baked beans for a British twist. The sweetness of the beans can complement the savory pastry. Check for gluten-free options such as the Bush’s Best Vegetarian Baked Beans.

Soup: 

A warm bowl of soup can be a cozy accompaniment, especially with flavors that complement the pasty’s filling such as Creamy Potato and Cauliflower Soup, or Split Pea Soup with Ham Bone.

Cornish Pasty was initially developed for farmers and miners in southwest England. The pasties were used as a hearty lunch for the hard working people. With the savoury filling wrapped in a flaky crust, it makes a delicious hearty lunch or dinner. If you’re a fan of delicious comfort food but must follow a gluten-free diet, you’re in for a treat.

If you like British food you may enjoy these popular dishes. The Gluten-Free Fish Pie or the Gluten-Free Cottage Pie.

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Kristina x

Traditional Gluten-Free Cornish Pasty Recipe

23 reviews
Published Oct 8, 2020 · Kristina Stosek
Prep Time:
30 + min
Cooking Time:
45 min
Serves:
6 - 8

Ingredients

3 cups ( 408 g) gluten-free measure for measure flour blend, one that includes xanthan gum. (Otherwise, add 3/4 tsp.) another option is the cup4cup
1 tsp. Sugar (I used fine coconut sugar)
1/2 tsp. Xanthan gum (this is in addition to the xanthan gum in the flour blend)
1/2 tsp. Baking soda
1 cup salted butter, divided (place the butter in the freezer for 15 minutes before using)
1 cup sour cream, chilled
 4 - 8 Tbsp. Ice water or as needed
FILLING
1 lb. uncooked sirloin steak, thinly sliced
3/4 lb. Yukon gold potatoes, peeled and cut into 1/4 inch size cubes (should make about 3 cups)
1 medium yellow onion, diced
1 small rutabaga, peeled and cut into small cubes (should make about 1 1/4 cups)
Sea salt and GF ground black pepper
1 large egg beaten, for brushing

Instructions

  1. Using a large bowl, whisk together flour, sugar, xanthan gum and baking soda
  2. Using a box grater, grate 2/3 of the butter into dry ingredients. Keep the other 1/3 in the fridge. (It will be used for the inside of the pasties). Using a fork, mix the butter just long enough to coat with the flour. Using your fingers, work the butter into the flour until slightly crumbly.
  3. Add sour cream and mix. The dough will still be a bit dry. At this point, add one tablespoon at a time of ice water and, using your hands, knead the dough until it begins to come together. If the dough is too dry, keep adding 1 tablespoon of ice water while working the dough until it holds together. I used 6 tablespoons.
  4. Transfer dough onto a plastic wrap and form a compact disk. Wrap the dough and place it in the refrigerator for 45 minutes.
  5. Preheat oven to 350 F and line a large baking sheet with parchment paper
  6. Meanwhile, prepare the filling. Using a large bowl, combine the steak, potatoes, rutabaga and onions. Generously season with salt and pepper and set aside.
  7. Roll the chilled pastry dough into a log and cut it into 6 equal pieces for large pasty, or 8 for small. Wrap and keep the other pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured parchment paper to an 8 inch or 6-inch circle that's about 1/8 inch thick. You can use a plate as your guide and cut the dough around it to form your circle. 
  8. Divide the filling into equal portions for each pasty. Spread steak mixture slightly off-center on each round of dough and top with 2 thin slices of butter. Fold dough over the mixture to form a half-moon shape. You can use the parchment paper to lift the dough and fold it over the filling. Wet the tips of your fingers lightly with water and moisten inside of the edges of the pastry dough. Seal the dough and crimp the edges using a fork or your fingers. Place each pasty on the prepared baking sheet.
  9. Brush each pasty with egg mixture and bake for 45 minutes or until golden brown. Remove from the oven and cool for 10 minutes before serving. 
  10. Chefs note; if you have leftover filling, add it to soups or stews.

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Comments

  1. Irene

    Excellent recipe! Thank you. Love the pastry!! I cut the recipe in half and it still made 4 large pasties. How do you reheat them-in the oven?

  2. Kristina

    Thank you, I am so happy to hear that, yes I reheat them in the oven

  3. Katie Harris

    First attempt at gluten free pastry and second attempt at pasties. This recipe was phenomenal!! It amazed everyone and I was SO PLEASED with how they turned out. We had them to celebrate St. Piran’s Day and it was definitely a success. Thank you so much for posting. Wish I could post a photo to share how great they looked!

  4. Kristina

    I am so happy to hear that and thank you so much for letting me know!

  5. roger

    this recipe turned out better than I expected, it’s awesome!

  6. Kristina

    I am so happy to hear that you liked it!

  7. Georgina. R

    This Cornish pasty recipe turned out so good! Thank you so much, I never thought I could enjoy a gluten-free version this much.

  8. Kristina

    I am so happy that you like this gluten-free version, my family loves it!

  9. Karen

    I'm lactose-intolerant. Can I make these with vegan margarine instead?

  10. Kristina

    to be honest Karen I don’t know since I have not used vegan margarine, sorry

  11. Linda Benson

    First time making Cornish pasties and I love how the pasty was crispy and flaky. I need to double the dough so I can freeze some for later.

  12. Kristina

    thank you for sharing Linda, I make them often and everyone loves them, especially the crust. To freeze the dough, first freeze it, then wrap it up in plastic wrap or freezer bags and place it in the freezer up to 2 months

  13. Ann

    I can't tell you how excited I was when this recipe actually came out delicious and my non-gluten free husband thoroughly enjoyed the pasties as much as I did. First of all, I was relieved that I was successful in rolling out the crust without difficulty. I had failed at that with previous gluten-free recipes I had tried. Secondly, I was still apprehensive when I pulled them out of the oven at the end of baking time. I was afraid they would not taste as good as they looked. They were delicious. The crust was the star. It was incredibly crispy, crunchy and delicious. Thanks so much for this recipe!

  14. Kristina

    I am sooo happy to hear that Ann. This recipe took me 12 tries to make it perfect! thank you xx

  15. Fran Buckley

    I can not have yogurt with milk in it. Can I substitute Coconut yogurt or Goat yogurt for the yogurt you have in the recipe.

    Fran

  16. Kristina

    Fran, yes you can use goat yogurt, thank you

  17. Mike

    Hi Kristina,
    In your description of the origin of Cornish pasties you say they come from Devon, that would make them Devonshire pasties, they originated in Cornwall.

  18. Kristina

    Thank you Mike, we have updated the description.

  19. T

    so excited to try this recipe! My Great Great Grandfather was from Cornwall.
    I miss having pasty's. going to try it out!

  20. E. Annette Baker

    I come from Dodgeville, WI where many Cornish miners settled. My sister, who lives there, had pasties that were made by a church there on Sat. I was SO jealous. NOW, I can make my own. Thank you SO much for sharing this recipe. (BTW, I also make Cornish Saffron Buns, but can't make them rise with GF flour. Any ideas?

  21. Kristina

    You are welcome Annette. I may look into creating Cornish Saffron Buns without gluten, great idea, thank you.

  22. Jay

    Hi can you substitute anthem gum with something else?

  23. Kristina

    Jay, I have not used another ingredient in this recipe besides xanthan gum, so I can’t recommend one. However, guar gum can be substituted for xanthan gum.

  24. Gluten Free B

    Wow! Just like my Mom used to make. These brought back such fond memories. I followed the recipe exactly, other than I doubled the recipe so that I had some to freeze. Next time, I would cut down on the filling. Maybe only 3/4 of it.

    I wish I knew a faster way to cube the potato and rutabaga. I need to practice my knife skills.

  25. Kristina

    Thank you for sharing Belinda. x

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