Gluten-Free Pasties

 

• Crust (adapted from Bailey at The Cowgirl Cooks)

• Ingredients:

  • 2 cups gluten-free baking flour (w/ xanthan gum)

  • 6 tablespoons of cold butter, cubed

  • cold water

• Method:

  • Add flour and a three-fingered pinch of salt to a mixing bowl and work in the butter with a fork. Incorporate until there are no large pieces of butter left and the mixture resembles coarse sand.

  • Starting with 1/4 cup, add in water and work the mixture into a dough. Add more water in small increments as needed until the dough as a consistent texture. Allow the dough to rest for about fifteen minutes before using.

• Filling

• Ingredients:

  • 1/2 lb beef chuck (I recommend using a larger cut and saving the extra braised beef)

  • 1 large yellow potato

  • 1 small onion

  • 1 large carrot

  • 1 small rutabaga 

  • 2 cups of stock or water (more or less depending on your quantity of beef)

• Method:

  • Cut vegetables in a small dice and set aside, placing the potato in water until needed to avoid browning.

  • Cut beef into two inch cubes and salt thoroughly. Heat a dutch oven or other heavy vessel on the stove until ripping hot. Add a little high-heat oil, wait for it to faintly smoke. Add beef and sear in batches, allowing about a minute on each side. Set beef aside and allow the dutch oven to cool slightly. 

  • Add the onion and fry until beginning to brown. Add a pinch of salt and a splash of stock (or any liquid) to deglaze then scrape from the pot and set aside.

  • Return the beef to the pot and add stock until it’s almost covering the meat. Bring to a near boil then cover and reduce heat to a low simmer and let cook for about an hour and a half or until beef pulls apart easily.

• Pasties 

• Assembly:

  • Preheat oven to 375*F.

  • Pull apart or cut beef into small pieces and combine with the vegetables. Thoroughly season mixture with salt, pepper, and whatever else you like. 

  • Clean a work surface and dust lightly with gluten-free flour. Prepare a cup of cold water for moistening dough as needed. Grab a rolling pin and a fork (if you want fancy edges).

  • Break off a small piece of dough and roll it into a circle about 5” across. Place a small pile of filling in the center, then fold it over and gently press the seam closed with your fingers. Go back over it with the fork if you’re doing that. Repeat.

  • Brush pasties with oil and place on a baking sheet. Slide that into the oven on a center rack and bake for about fifty minutes or until golden.

If freezing: Remove pasties from the oven after 25 minutes and let cook before wrapping them in foil separately and placing them in a freezer bag. Reheat directly from the freezer in a 375*F oven for about half an hour.