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cornish pasties
Who would have thought that you could make Cornish Pasties with gluten free and wheat free pastry? It’s now possible with DS-gluten free frozen Shortcrust Pastry. These Cornish pasties are really easy to prepare because you don’t need to precook the filling. Wonderful eaten hot or cold.
Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.
- Serves: 3
- Preparation time: 20 minutes
- Cooking time: 1 hour
- Oven temperature: 180°C/160°F/Gas Mark 4
ingredients
- 1 x 200g DS-gluten free shortcrust pastry , defrosted
- 1 Potato , small- medium, peeled and cut into ½cm cubes
- 1 Carrot , washed and cut into ½ cm cubes or 1 Onion peeled and finely chopped
- 1 small wedge of Swede , peeled and cut into ½cm cubes
- 200g lean Braising Steak , cut into ½cm cubes
- Seasoning ,
- 1 Egg , for brushing
method
1. Preheat the oven 180°C/ 160°Fan/ Gas mark 42. Dust the work surface with gluten free flour and knead the defrosted pastry for 1 – 2 minutes until pliable. Divide into 3 equal pieces.
3. Dust the surface with mix and roll each piece into a circle approximately 14/15cm.
4. Divide the ingredients into 3, arrange the potato and swede along the centre of a pastry circle, season and top with the steak and carrot (or onion) season again.
5. Lightly brush the outside edge of the pastry with egg then carefully bring up the edges to the centre to cover the filling. Pinch or crimp between the forefinger and thumb of one hand and forefinger of the other to create a sealed crest over the top of the pastry. Repeat with the other pastry circles, place on a baking sheet.
6. Brush the pasties with beaten egg and cook for 1 hour reducing the heat to 160°C/140°C fan /Gas Mark 3 after 40 minutes.
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