Cornish Pasty
Description
I’m not kidding
They taste just as good, though minus the flaky pastry (we all know what gluten free pastry can be like)…. and for this recipe, and the ease of baking in a small kitchen, I used store-bought gluten free pastry. The only catch to the bought pastry is you can’t just use it once it softens, you have to re-roll it – so be prepared, it’s definitely worth the extra elbow grease!
Ingredients
| 9 sheets gluten & dairy free frozen pastry |
| 300g beef mince |
| 1 large swede |
| 2 potatoes |
| 1 large brown onion |
| 2 small/1 large carrot |
| 1 c frozen peas |
| 1 parsnip |
| handful fresh flat leaf parsley |
| 1-2 tbsp. gluten free worcestershire sauce |
| salt & pepper to season |
| 1 1/2 tsp. curry powder |
| 1 egg |
Directions
- 1
- Allow the pastry to come to room temperature.
- 2
- Roll out each piece of pastry to approximately 2-3mm thickness.
- 3
- To make the mixture: Peel the vegetables and dice finely.
- 4
- Add the mince to the vegetables, along with worcestershire, seasonings & shredded parsley.
- 5
- Combine well.
- 6
- Preheat oven to 180 degrees Celsius and line two large baking trays with grease proof paper.
- 7
- Cut the rolled pastry into approximately 20cm rounds, keeping the off cuts to re-roll the pastry.
- 8
- With each pastry round, place a good handful in the centre and then press the edges together to form a half circle shape. Crimp the edges with your fingers and then place on the baking tray.
- 9
- Repeat until you have filled the tray.
- 10
- Whisk the egg with a splash of dairy free milk or water. Brush the pasty's with egg wash and bake for 30-35 minutes until golden brown.
- 11
- Repeat until all pastry and mixture is used.
- 12
- Allow to cool on a wire rack or serve immediately.
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