Cornish Pasties
Cornish Pasties

Cornish Pasties

Posted On: 14th January 2019
Recipe By: Alison Wheatley

Back to Recipe list
You can't not love Cornish pasties but it is not easy to get hold of gluten free ones unless you are in Cornwall then there are a fair few places that you can grab one. This recipe makes 4 succulent beef and vegetable filled pasties which are great for a treat night meal, like all proper pasties they are pretty calorific!

This recipe is...

Low SugarLow Sugar
High ProteinHigh Protein
Dairy FreeDairy Free


400g Gluten free plain flour
1/2 tsp xanthan gum
Pinch salt
100g sunflower spread (or other dairy free spread)
100g lard
2tbsp water

350g beef skirt
1 onion
2 potatoes
200g swede (or turnip)
Pinch salt and pepper
1 egg

Preparation Time: 1 Hour 30 Mins
Cooking Time: 50 Mins
This recipe makes 4 pasties

This recipe is free from...

Tree Nuts


1. Sift together the flour, salt and xanthan gum.

2. Rub in the sunflower spread and lard to make a breadcrumb consistency.

3. With a round ended knife, gradually mix in the water until you reach a nice doughy consistency but neither to wet or too crumbly. You might need more or less than the 2 tbsp specified.

4. Wrap in cling film and chill in the fridge for 1 hour at least before use.

5. Roll the pastry out and cut into 20cm circles, a side plate is usually round about the right size to use as a guide.

6. Cut the beef into cubes, peel and dice the onion, potatoes and swede and mix together in a bowl along with the salt and pepper.

7. Spoon the beef and veg on the pastry circles and bring up the edges, using water to seal the pastry sides together, crimp together, traditionally they are almost twisted when crimped but that technique takes some mastering!

8. Place the pasties on a baking tray and brush with beaten egg, bake on gas mark three for about 55 minutes to an hour until golden brown.

Nutritional info per pasty


Your Comments

The Cornish Pasty Co, which is popping up in stations and motorway services all over the place does do GF pasties, but they have to be ordered in advance. You can't just rock up and expect to buy one, but given a couple of days notice, it can be done.

Barbara Rhodes - 5th February 2019

The Free From grid is inaccurate for this recipe. It does contain egg, but no fish, unless Worcestershire sauce is used in the seasoning but wasn't mentioned in the recipe. It is not helpful to have inaccurate info.

Barbara Rhodes - 5th February 2019
Alison @ Coeliac Sanctuary replied to this comment on 5th February 2019

The grid is marked as contains egg, everything else is ticked as free from as the recipe indicates.

Found that the pastry broke apart as I tried to fold it up any suggestions as to what went wrong? If anything it was slightly sticky before putting in the fridge to rest

Deb Craft - 18th February 2019
Alison @ Coeliac Sanctuary replied to this comment on 20th February 2019

Sounds like it might have been a little too dry, I'd add just a little more liquid, 1/2tbsp if that. It will be slightly more stickier but should be fine once it's firmed in the fridge.

Hi, if i wanted to make this using butter instead of sunflower spread would i still use 100g plus the 100g of lard?

Claire - 21st May 2019
Alison @ Coeliac Sanctuary replied to this comment on 23rd May 2019

Yes, the pastry works better if it has lard in it, you can do 200g butter instead if you like but it will crack a lot easier when trying to fold it.

Do these freeze ok? If so should they be frozen before or after cooking? Or both/either?

Penny - 1st June 2019
Alison @ Coeliac Sanctuary replied to this comment on 2nd June 2019

You can freeze before or after cooking :)

Submit a Comment

Want to leave a comment on this Recipe? Feel free to join the discussion!

Search Recipes

Looking for something specific? Search our recipes using the form below.

Sign up for our Newsletter

Enter your email address below to get our fortnightly newsletter sent straight to our inbox!