Cornish Pasties (Gluten-Free)

Instructions

1. 1Preheat your oven to 190°C.
2. 2On a lightly floured surface, roll out the about 450 g Gluten-Free Pastry Dough. Cut out four circles, each about 15.24-20.32 cm in diameter.
3. 3Dice the about 450 g Beef Skirt Steak, 1 medium Potato, 1/2 medium Swede (Rutabaga), and 1/2 medium Onion into small, roughly 1.27 cm pieces.
4. 4In a bowl, combine the diced beef, potato, swede, and onion. Add the 2 tbsp Butter, 1/2 tsp Salt, and 1/4 tsp Pepper, and mix everything together well.
5. 5Place a generous portion of the beef and vegetable mixture in the center of each of the four pastry circles.
6. 6Fold each pastry circle in half to create a half-moon shape, then carefully crimp the edges together to seal the pasty completely. Ensure there are no gaps.
7. 7In a small bowl, beat the 1 Egg until it is well combined. Brush the tops of each sealed pasty with the beaten egg.
8. 8Place the prepared pasties on a baking sheet and bake in the preheated oven for 45 to 50 minutes. They are ready when the pastry is golden brown and the filling is cooked through. The beef should reach an internal temperature of 71°C.
9. 9Allow the pasties to stand for 10 minutes before serving. This resting period helps the filling settle.

Substitutions