Cornish pasties are a great lunch or dinner and enveloped in some pastry so fabulous for meals on the go. I have made these gluten and dairy free for so we dont feel left out! However if you wanted to make these with normal pastry then just adapt.
So here you go. Don’t be scared of this pastry and really folks this is so easy and also if you have a food processor this is even easier as you can just throw it all in, the key is to have iced water chips if you can, if you are going to do it this way and cold butter.
So you will need: (this should make 4 pasties)
250g Gluten Free Plain Flour, plus extra for dusting.
1/2 tsp xanthum gum
1/2 tsp salt
180g dairy free hard margarine (like dairy free hard stork) or if not making dairy free can use butter. If making by hand use at room temperature or if using in a food processor i use this cold but chopped into small pieces.
75 ml of ice cold water or crushed water chips in cold water.
1 pack of 400g steak mince
1 carrot peeled and chopped
1 celery stick chopped
1 Large potato peeled and chopped
2 tbsp Worcestershire sauce
1 teaspoon mixed herbs or dried thyme
salt and pepper
gluten free beef stock (knorr stock melts are good)
2 tsp of mustard
1. I like to make my pastry in a food processor as i find it quick and easy but this is up to you. If you are doing it in a food processor i put the all the ingredients in a bowl apart from the iced cold water and whizz it together to make breadcrumbs and ideally use cold chunks of butter or if making dairy free use dairy free margarine like dairy free stork or lard or vegetable lard or shortening. Then take ice cold water (or even better use ice flakes in water) and whizz in to form a dough and done. If i am in a real hurry i’ve even managed to roll this out without chilling if its managed to be cold enough but ideally chill it in the fridge for 1/2 hour.
2. If making by hand – Combine the flour, xanthum gum and salt in a bowl, and the margarine or butter and rub into breadcrumbs. Make a well in the centre and add the ice cold water and knead for a moment. Make a disc and ball and wrap in cling film and place in the refrigerator to chill for 30 mins.
3. While your pastry is chilling you can make your beef mixture. Take your potato and peel and chop it into smallish chunks and place this in a dish with a tablespoon or two of water and some salt and put some cling film and place in a microwave for 4 minutes just to start them off. Lightly fry off your steak mince and drain of any excess fat if you wish and leave the mince to one side for a second. Chop your onion, celery and carrot and saute this off in a pan until soft and add to the mince and add the potato. Add your herbs, Worcestershire sauce and mustard stir through, then take your stock cube and melt into the mix and add 200 ml of water. You do not want a lot of liquid here as you just want a bit of a gravy so use your eye to judge what you need. Mix through and put the lid on to gently simmer for 10 minutes and check the mixture doesn’t get to dry if so add a bit more water. Check on your mixture and by now it should be cooking nicely and you should have a bit of a savoury gravy and once the carrot and veg have softened and the meat is soft it is ready. If you feel you need to thicken the gravy as you do not want this to be runny – take a couple of teaspoons of cornflour in a small mug and add just enough water to make a paste. Pour this slowly whilst stirring into your beef mixture and this will thicken up. use your eye to how much you need to get the right consistency. Transfer the beef mixture to a cold bowl to cool down. You want to fill your pastry with cold mixture as it will just melt your pastry if you try to fill them hot! once cool your ready to move onto stage 4.
4. Big tip here! Roll out the pastry in-between baking parchment so you do not have to handle the pastry and more than you need to and it helps it not to stick to surfaces too! Gluten free pastry is not kind and cracks easily, so i find this step helps and you can lift them onto a tray later without having to worry about handling it, you can just cut round the baking parchment! Cut your pastry into small tea plate circles or rough shapes or go for a large circle.
5. Fill one side of the circle with your mince mixture and carefully lift over the pasty and press down the edges to seal. You can use some egg wash if you wish to do this but i find this holds well just by pressing together. If you do not want to handle your pasty you can cut round your parchment paper and lift the whole thing onto a baking tray which is a great technique for me as gluten free pastry does not like being handled! Continue to make the others and put an egg wash over the top and make a hole in the top for steam.
6. cook on a middle to top shelf for 20-25 mins at 180′ fan (200′ non fan)
7. Eat straight away or cool them and refrigerate for picnics, lunch boxes or road trips, delicious!