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Sift together the flour, salt and xanthan gum.
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Rub in the sunflower spread and lard to make a breadcrumb consistency.
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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.
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Wrap in cling film and chill in the fridge for 1 hour at least before use.
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Roll the pastry out and cut into 20cm circles, a side plate is usually round about the right size to use as a guide.
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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.
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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!
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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.
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Gluten Free Cornish Pasties
Gluten and dairy free traditional Cornish pasty recipe filled with delicious beef and veg.
- Recipe by Alison Wheatley
- Added14th January 2019
- Prep Time1 Hour 30 Mins
- Makes4 pasties
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
Contains
- Egg
Method
Nutritional Information (Per pasty)
Cals
Calories
845
Carbs
94g
Fibre
3g
Fat
41g
Sugar
4g
Protein
27g
Last updated 31st January 2021
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Comments
Do these freeze ok? If so should they be frozen before or after cooking? Or both/either?
You can freeze before or after cooking :)
Hi, if i wanted to make this using butter instead of sunflower spread would i still use 100g plus the 100g of lard?
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.
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
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.
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.
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.
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