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

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

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

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.

The pasties might not look perfect, but they tasted delicious

The pasties might not look perfect, but they tasted delicious