GLUTEN FREE CORNISH PASTY RECIPE | HOW TO CRIMP A PASTY
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Originating from Cornwall, the Cornish pasty was traditionally a portable meal for miners, designed to withstand the rigors of the workday. Its distinctive crimped edge helped keep the filling safe from dirt, while the hearty ingredients provided sustenance. Today, the pasty is a beloved snack across the UK, with variations including vegetarian and sweet fillings, showcasing its adaptability and enduring popularity.
Ingredients
- ●shortcrust pastry
- ●potatoes
- ●swede
- ●onion
- ●beef
- ●salt
- ●black pepper
- ●butter
Instructions
- 1Preheat the oven to 200°C (400°F).
- 2Roll out the shortcrust pastry on a floured surface until about 3mm thick.
- 3Cut the pastry into circles, about 20cm in diameter.
- 4Peel and dice the potatoes, swede, and onion into small pieces.
- 5In a bowl, combine the diced potatoes, swede, onion, and beef.
- 6Season the filling with salt and black pepper, mixing well.
- 7Place a generous spoonful of filling onto one half of each pastry circle.
- 8Dot the filling with butter before folding the pastry over to enclose it.
- 9Seal the edges by crimping with your fingers or a fork.
- 10Make a small slit in the top of each pasty to allow steam to escape.
- 11Place the pasties on a baking tray lined with parchment paper.
- 12Bake in the preheated oven for 30-40 minutes or until golden brown.
Ingredient Alternatives
beef
Healthier: chicken
Cheaper: pork
Chicken is leaner, while pork is often less expensive.
shortcrust pastry
Healthier: whole wheat pastry
Cheaper: store-bought pastry
Whole wheat adds fiber, while store-bought saves time.
Techniques
mixingrollingbaking
Equipment
ovenbaking trayrolling pinmixing bowl
🌶️🌶️🌶️Lowglutendairy
Also Known As
PastyCornish Pastry
Ingredients
- ●2 cups gluten-free all-purpose flour
- ●1/2 tsp salt
- ●1/2 cup cold butter, cubed
- ●4-6 tbsp cold water
- ●1 cup diced potatoes
- ●1 cup diced carrots
- ●1 cup diced onions
- ●1 cup cooked and shredded meat (beef or chicken)
- ●1 tsp dried thyme
- ●1/2 tsp black pepper
- ●1 egg, beaten (for egg wash)
Instructions
- 1In a large bowl, mix the gluten-free flour and salt together.
- 2Add the cold butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 3Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 4In a separate bowl, combine the diced potatoes, carrots, onions, cooked meat, thyme, and black pepper. Mix well.
- 5Preheat the oven to 375°F (190°C).
- 6On a floured surface, roll out the dough to about 1/8 inch thick. Cut out circles (about 6 inches in diameter).
- 7Place a generous spoonful of the filling on one half of each circle, leaving a border around the edge.
- 8Fold the dough over the filling to create a half-moon shape. Press the edges to seal and crimp with a fork.
- 9Place the pasties on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
- 10Bake in the preheated oven for 30-35 minutes or until golden brown.
Equipment
mixing bowlpastry cutterrolling pinbaking sheetparchment paper
The cheese and onion pasty is a traditional British dish, often enjoyed as a hearty snack or lunch option.
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, chilled and cubed
- ●4-5 tbsp cold water
- ●1 cup grated cheese (cheddar or your choice)
- ●1 medium onion, finely chopped
- ●1 tbsp olive oil
- ●1/2 tsp black pepper
- ●1/2 tsp dried thyme
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, mix the flour and salt together.
- 3Add the chilled butter to the flour mixture and rub it in with your fingers until it resembles breadcrumbs.
- 4Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overwork it.
- 5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 6In a skillet, heat olive oil over medium heat and sauté the chopped onion until soft and translucent, about 5 minutes.
- 7In a bowl, combine the sautéed onion, grated cheese, black pepper, and dried thyme. Mix well.
- 8Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into circles (about 6 inches in diameter).
- 9Place a spoonful of the cheese and onion mixture on one half of each circle, leaving a border.
- 10Fold the dough over to create a half-moon shape and press the edges to seal. Crimp with a fork for a decorative edge.
- 11Place the pasties on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
- 12Bake in the preheated oven for 25-30 minutes or until golden brown.
Equipment
mixing bowlrolling pinskilletbaking sheetparchment paperfork
Steak and Stilton pasties are a variation of the traditional Cornish pasty, incorporating the rich flavors of beef and blue cheese, popular in British cuisine.
Ingredients
- ●1 lb beef steak, diced
- ●1 cup Stilton cheese, crumbled
- ●1 onion, finely chopped
- ●2 cloves garlic, minced
- ●1 tbsp Worcestershire sauce
- ●1 tsp black pepper
- ●1 tsp salt
- ●1 tbsp fresh parsley, chopped
- ●1 package puff pastry (2 sheets)
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a skillet, heat a little oil over medium heat and sauté the onion and garlic until soft.
- 3Add the diced beef steak to the skillet and cook until browned on all sides.
- 4Stir in the Worcestershire sauce, salt, pepper, and parsley. Remove from heat and let cool slightly.
- 5Roll out the puff pastry sheets on a floured surface and cut into circles (about 6 inches in diameter).
- 6Place a spoonful of the beef mixture in the center of each pastry circle.
- 7Top the beef mixture with crumbled Stilton cheese.
- 8Fold the pastry over to create a half-moon shape and seal the edges by pressing with a fork.
- 9Brush the tops of the pasties with the beaten egg to give them a golden color when baked.
- 10Place the pasties on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown.
- 11Remove from the oven and let cool slightly before serving.
Equipment
skilletbaking sheetparchment paperrolling pinfork
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