Jul 152012
 

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.

 

The pasties might not look perfect, but they tasted delicious

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