Grain Free Cornish Pasties

Grain Free Cornish Pasties

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!

Place the filling in the middle of the dough, fold and crimp. Oven time is 40 minutes.
We recommend these Chēbē varieties for the pasty dough:
Chēbē Original Cheese Bread Mix
Chēbē All Purpose Mix
Chēbē Garlic Onion Breadstick Mix
Grain Free Cornish Pasties
Prep Time
40 mins
Cook Time
40 mins
 
Course: Main Course
Keyword: cornish pasties, gluten free, grain free, hand pie, pasties;
Servings: 4 pasties
Ingredients
Filling
  • 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
Egg Wash
  • 1 egg + 1 Tbsp water, mixed
Dough
  • 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
Instructions
  1. Preheat the oven to 400 F

  2. Combine the filling ingredients in a bowl and mix well. Set
    aside.

  3. Make the egg wash and set aside.

  4. Mix the dough ingredients according to package instructions
    until you have a smooth ball of dough.

  5. Divide the dough into 4 equal pieces (about 3.5 oz each),
    rolling each into a ball.

  6. 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.)

  7. 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.

  8. Place the pasties on a baking tray and brush them generously
    with egg wash. This gives the crust good structure and great coloring.

  9. Make a few small cuts into each pasty to let them vent steam
    while baking.

  10. Bake for 15 minutes, then turn down the temperature to 350 F
    and continue baking an additional 25 minutes.

  11. Remove and let cool about 5-10 minutes before serving.

Recipe Notes

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.

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