2 minutes
Gluten-free beef pasties. (This is one where you’ll have to use your own judgment regarding amounts: we just threw it together, but the addition of lamb stock made the filling especially rich. The point of this post? You can be gluten-free and still feed that craving for a pasty.)
Beef fresh from the village butcher
Filling (ingredients)
- Fresh string beef from the local butcher
- Gluten-free flour
- Olive oil or animal fat
- Red wine
- Lamb stock (made with bones from yesterday’s lamb chops)
- Peas and parboiled carrots and potatoes (we used small new potatoes)
We tossed the beef in gluten-free flour
Filling (method)
-
Dice the meet into small- and medium-sized cubes
-
Toss the beef in gluten-free flour
-
Brown the beef in oil/fat
-
Remove the beef from the pan and deglaze with red wine
-
Restore beef to the pan
-
Add lamb stock, carrots, peas, and potatoes
-
Cook until the mixture is nice and thick
Preparing the pasties:
-
Roll out pastry (look at other entries for gluten-free pastry)
-
Cut the dough into large ovals (roughly double the size you want your pasty to be)
-
Spoon a heap of filling onto one half of each cut-out portion of dough, being careful to leave room at the edges
-
Fold the remaining dough over the filling so that you can crimp the sides together to create a filled packet of pastry
-
Brush the pastry with milk if desired
-
Bake at about 400 degrees Fahrenheit until the pastry is golden
Nice, meaty filling
Note: gluten-free pastry does not hold together as well as regular pastry, so you will probably want to eat these on a plate with a knife and fork, for they are unlikely to stay together if you try to eat them with your hands.