Date: 08 Jan 2015 Author: Jacqui Categories: Food, International Cuisine, Main Dishes, Savory Snacks & Nibbles 3


Before diagnosed,  I sometimes used to love treating myself to commercially prepared pasties in a cafe.  Without a doubt, nothing ever tastes quite as good as homemade, although I never attempted to try making them at home.  Obviously it is not easy to find gluten free pasties in coffee shops so I tried to recreate them myself.  Again, my pastry recipe came in handy!  I loved the result and hope you will enjoy them too!

Ingredients for Pastry

  • 300g gluten free flour*
  • 1tsp gluten free baking powder
  • 200g butter, cut into cubes
  • 70 grams water (weigh this on digital scales)
  • 30 grams vodka
  • 1tsp of sea salt

Method for Pastry

Before you start this pastry, please follow these steps.

Put the measured flour with the baking powder in a bag, the water and the butter in the freezer for about 2 hours.  Cut the butter in small cubes BEFORE as otherwise it would be too difficult to cut the butter once frozen.  Take the items out of the freezer, place the flour mix and the butter pieces in a food processor and mix until it looks like coarse crumbs. Start adding the Vodka followed by the icy water till it starts coming together. Be flexible with the ratios, some times it needs less liquid. Tip the dough in a plastic bag and knead it briefly through the plastic and then place in the fridge for another two hours before using. You do not have to use any paper when rolling out the dough. It is soft and pliable and does not stick.  Use this dough for any of your savory pies, qassatat or quiche bases. It behaves perfectly!

Whilst the dough is chilling, you can prepare the filling.


Ingredients for Filling

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 300g beef, finely diced or you can also use minced beef
  • 1 potato, finely diced
  • 1 carrot, finely diced
  • 1/2 cup frozen peas, defrosted
  • 1 tsp cornstarch
  • 1/4 cup gluten free beef or chicken stock
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp tomato paste
  • Salt & Pepper
  • 1 egg, slightly beaten

Method for Filling

Heat oil in a pan over medium heat.  Add onion.  Cook, stirring, for 4 minutes or until soft.  Add garlic and diced beef or mince. Cook, stirring, for 2 to 3 minutes or until browned. Add potato, carrot and the stock. Cook until vegetables are just tender.  Add the Worcestershire sauce, the tomato puree and the peas.  Cook for a further 2 to 3 minutes.  Add 1 tsp cornstarch to 1 tbsp water and add to the pan, stirring until the mixture thickens. Season and set aside to cool.

Pasty Method

Preheat oven to 200C.  Take the pastry out of the fridge and cut rounds.  Spoon the mixture in the middle, in a sausage shape onto each round.  Brush the edges with the beaten egg.  Lift the pastry edges and pinch to seal.

Place the pasties on lined baking sheets.  Brush them with the beaten egg and bake for 25 to 30 minutes until they turn golden.






    • Gluten Free Cornish Pasty

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