On the extreme southwest tip of England there is Cornwall. And from Cornwall comes the pasty. Traditionally the lunch of the Cornish miners, it is a hand pie filled with beef, onions, and root vegetables like potato and rutabaga. It is considered a meal in itself; substantial enough to get a miner through the long day underground.
In the day, however, the dough for the pasties was made of wheat flour, butter, lard, etc. So what did the miner do if he had an aversion to wheat? We’re not sure, but today the answer is definitely Chēbē!
Chēbē dough is strong enough to handle the rigors of stretching, filling and folding. And, it is rich with flavor!
So, whether you off to the mines, or setting a place at the kitchen table, you’re going to love our version of Cornish pasties!
- 8 oz lean beef, diced and uncooked
- 1 potato, diced (about 1 cup)
- 1/2 rutabaga, diced (about 1/2 cup)
- 1/2 onion, diced (about 1/2 cup)
- 1 Tbsp fresh thyme or 1 tsp dry thyme
- salt and pepper to taste
- 1 egg + 1 Tbsp water, mixed
- 1 pkg (7.5 oz) Chebe All-Purpose Mix
- 2 Tbsp Parmesan cheese (optional)
- 2 large eggs
- 4 Tbsp milk or milk substitute
- 2 Tbsp oil
Preheat the oven to 400 F
Combine the filling ingredients in a bowl and mix well. Set
Make the egg wash and set aside.
Mix the dough ingredients according to package instructions
until you have a smooth ball of dough.
Divide the dough into 4 equal pieces (about 3.5 oz each),
rolling each into a ball.
Press the ball of dough to 8” in diameter. You may use your hands
and/or a rolling pin. (It is helpful to dust the preparation surface with gluten
free flour or food starch to keep the dough loose.)
Place about ½ cup of the filling into the center of the circle
of dough. Using your fingers, wet the outer edge of the dough with water. Bring
up two opposite sides of the dough together and close them over the filling. Crimp
the edges together to get a good seal. (The seal should look like a spine over
the center of the filling.) Repeat with the other 3 balls of dough.
Place the pasties on a baking tray and brush them generously
with egg wash. This gives the crust good structure and great coloring.
Make a few small cuts into each pasty to let them vent steam
Bake for 15 minutes, then turn down the temperature to 350 F
and continue baking an additional 25 minutes.
Remove and let cool about 5-10 minutes before serving.
Chebe Original Cheese Bread Mix and Chebe Garlic Onion Breadstick Mix are good alternatives to the All-Purpose Mix.
Turnips or parsnips can be used in place of rutabaga.
The beef can be substituted with lamb, chicken or fish. Or, go vegetarian!
The egg wash can spill on to the pan and burn, so you may wish to line the baking tray with parchment paper for easier clean up.
You’ll probably have extra filling that won’t fit in the pasties. You may sauté this while the pasties are baking and serve it all together.