Gluten Free Pasty Recipe: Traditional Cornish Pasties

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5 from 6 votes

Gluten Free Pasty Recipe: Traditional Cornish Pasties

Prep Time10

Cook Time1 15

Total Time1 30

Course: brunch, Dinner, lunch

Cuisine: Cornish, English

Diet: Gluten Free, Vegetarian

Servings: People

Calories: 344kcal

Author: Laura Sirkovsky-Kauffman

Equipment

1 taco press If you do not have one- that is fine. Use a rolling pin and parchment paper
1 Baking Sheet

Ingredients

5 Butter Potatoes
1 Onion Use sweet onions
2 Rutabaga Small ones
1 tablespoon Vegetable Bouillion
8 tablespoon Butter for crust
1 ½ cup Flour for crust- I use Cup4Cup for my gluten free crusts
2 Eggs 1 for crust, one for egg wash
¼ cup Cheddar Cheese
1 tablespoon Fresh Thyme
Garlic Salt to your taste
Pepper to your taste
Salt to your taste

Instructions

First you are going to make your dough: Add the flour, cold butter that is cubed, egg, and 1-2 teaspoon of cold water into your food processor. Blend until it comes together to form a dough. Place in the fridge after you have covered with plastic wrap to preserve it.
To make your filling: Peel the rutabagas and then cut it up into small pieces. Rutabaga takes some time to soften while it is boiled, so, the smaller the pieces, the easier it will be. Proceed to then cut up the potatoes. Place them both in a pot and fill it with water. Salt your water, it will help add flavor to the food. Boil until the components are all soft.
In the meantime, slice your onions: You can keep them longer (as if making caramelized onions) or dice them to ensure that each pasty will have plenty of onion. On medium heat, heat around 2-3 tablespoons of canola oil in a pan, and place the onions in. Allow them to turn golden brown. Once this has happened, add the boiled potatoes and rutabaga and allow it to start to come together to form a sort of mash. Begin to season with garlic salt, pepper, and 1 tablespoon of vegetable bouillon. Stir to make sure it is incorporated.
Add the thyme: add the 2 tablespoons of fresh time, and continue to stir. Once you feel the flavor is balanced, add the ¼ cup of cheddar cheese. Once the filling has come together, set it aside so it can cool until the point where it is lukewarm. You can transfer it to a large mixing bowl or keep it in the pan that you cooked it in.
Putting them together: Heat your oven to 350°F. This recipe can make 8-9 small pasties or if you wish to make large pasties, it will likely make 3 or 4.
To make your pie crust for your gluten free pasties, you can do this one of two ways. Using a tortilla press is my preferred way as I find it to be faster. If you have one, take two pieces of parchment paper and place a dough ball inbetween them and place on the press. Push down. Once you have a flat disc, set aside. If you wish to do this by hand, use a rolling pin and place a dough ball between two pieces of parchment paper. Roll until you have a disc.
Once it is the size you want: scoop in the filling. Place it in the center of the dough in a line going across. Fold the dough over, and crimp the dough along the edges. Do this until all of the filling and dough is gone.
Once your pasties are assembled: on baking sheets lined with parchment paper, place the pasties onto them. Slit holes onto the top of each gluten free pasty to ensure that air can properly escape while baking. Now, take a beaten egg and brush the egg mixture onto the top of each pasty. Place in the oven and bake for 30 minutes or until golden brown. When removed from the oven, allow them to sit for a few minutes. You do not want to burn your tongue when you bite into them.

Nutrition