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Tuesday, September 22, 2015

Cornish and English Meat Pasties

For the pastry dough:
In a separate bowl, combine:
1/2 cup grapeseed oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon salt

One cup at a time, add:
4 cups gluten free all-purpose flour OR
2 cups white rice flour
1 1/2 cups cornstarch
1/2 cup brown rice flour (sifted)

Method for pastry dough:
Roll out ¼ inch thick. Slice off edges to make 1 large square, then cut into 18 5x6 inch squares.
Cover tightly with plastic wrap while you make the meat mixture.

Ingredients for meat mixture:
1 pound lean ground beef, sausage or pork, or minced roast beef
½ onion, minced
1 medium potato, peeled and grated
2 small carrots, peeled and grated
2 stalks celery with leaves, minced
2 tablespoons olive oil

Method for meat mixture:
Brown ground beef  (or minced roast beef) with the onion. Set aside.
Prepare the other vegetables.
Heat the oil in a deep skillet, and sauté vegetables until tender. Mix with meat and bring up near to the pastry dough.

Method for pastries:
Place (approximately) a tablespoon of the meat mixture into the center of teach square of dough. Gently fold dough over in half and seal by crimping the edges together with a fork. Brush each pastry with egg wash or light brushing of oil. Bake in hot oven at 375 degrees Fahrenheit for 20 minutes or until pastries are golden brown.
Serves 18.



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