Traditional Gluten-Free Cornish Pasty Recipe

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I am thrilled to share this Gluten-Free Cornish Pasty Recipe with you today. The pastry is flaky and buttery filled with savoury filling made with steak, potatoes, rutabaga and onions. The hearty filling in this Pasty is traditionally used in Cornish Pasty Recipes. I believe you will be impressed by how delicious these Gluten-Free Cornish Pasties are! Another wonderful gluten-free recipe to add for cooler weather.

 

gluten free Cornish pasty

how did I come about creating the Cornish Pasty?

Over the last little while, my wonderful readers have asked me repeatedly to create a Cornish Pasty recipe with a flaky crust and the traditional filling. Creating a gluten-free flaky shortbread crust wasn’t my easiest task. I made it several times until I found the perfect combination of ingredients for this flaky crust, making these Cornish Pasties outstanding. Honestly, the pasties are so incredibly delicious – The flaky crust and the filling are both perfect!

 

Cornish Pasty

 

here are step by step details, creating the best Gluten-Free Cornish Pasties.

You can make pasties in various sizes. The most common ones are an 8-inch or 6-inch size. I prefer mine smaller the 6-inch size, mostly because I can’t finish the larger one ūüôā The pasties are super filling, especially if you add a side.

 

gluten free short crust ingredients

1) all the ingredients must be well chilled and the dry ingredients whisked together

 

shortcrust pastry

2) grate the butter into the dry ingredients

 

shortcrust pastry, gluten free

3) 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

4) make the filling, by mixing the ingredients.

 

gluten free pastry dough

5) 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 instructions

6) 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

7) 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.

 

gluten free Cornish pasty

8) bake for 45 minutes until golden brown. Enjoy!

 

rutabaga

 

I would like to talk a bit about rutabaga, sometimes confused with a 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.

Cornish Pasty filling options,

You can use various fillings in Cornish Pasties, especially if your budget doesn’t allow for the steak. You can substitute ground meat for the steak, such as beef, pork, lamb, or chicken. For the veggies, you can add carrots, peas, celery or corn. Or make a vegetarian pasty using potatoes, rutabaga, onions, peas and carrots. Another delicious pasty is using fish, such as white fish or salmon and veggies.

 

gluten free Cornish pasty

 

what to serve with Cornish Pasty?

The pasty is pretty much a meal on its own. However, often they are served with mashed potatoes, gravy and peas. I like my Pasty with a light green salad.

Cornish Pasty was initially developed for farmers and miners in the region of Cornwall, England. The pasties were used as a hearty lunch for the hard working people. The Cornish Pasty is a savoury filling wrapped in a flaky crust, making it a delicious hearty lunch. If you like British food you may enjoy the Gluten-Free Fish Pie or the Gluten-Free Cottage Pie.

If you make the gluten-free Cornish pasty recipe, I would love to hear your thoughts or recommendations, so please leave a comment. I always love to hear from you!

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Ingredients

  • 3 cups all-purpose gluten-free flour blend, one that includes xanthan gum. (Otherwise, add 3/4 tsp.) My favourite flour for this recipe is cup4cup because it contains milk and works well in this recipe
  • 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. 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
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • Using a large bowl, whisk together flour, sugar, xanthan gum and baking soda
  • 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.
  • 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.
  • Transfer dough onto a plastic wrap and form a compact disk. Wrap the dough and place it in the refrigerator for 45 minutes.
  • Preheat oven to 350 F and line a large baking sheet with parchment paper
  • Meanwhile, prepare the filling. Using a large bowl, combine the steak, potatoes, rutabaga and onions. Generously season with salt and pepper and set aside.
  • 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.¬†
  • 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.
  • 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.¬†
  • Chefs note; if you have leftover filling, add it to soups or stews.


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