Cornish Pasty (Gluten & Soy Free)

Ingredients

• 2 cups Gluten-Free Flour Blend
• 1/2 cup Butter
• 1/4 cup Shortening (soy-free)
• 1/2 cup Ice Water
• about 450 g Beef Sirloin
• about 450 g Potatoes
• about 225 g Swede (Rutabaga)
• 1 medium Onion
• 1/4 cup Beef Broth
• 1 large Egg
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 2 cups Gluten-Free Flour Blend. Using a pastry blender or your fingertips, cut in the 1/2 cup Butter and 1/4 cup Shortening (soy-free) until the mixture resembles coarse crumbs. Gradually add the 1/2 cup Ice Water, mixing until a shaggy dough forms. Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
2. 2Preheat your oven to 190°C.
3. 3While the dough chills, prepare the filling. Dice the about 450 g Beef Sirloin, about 450 g Potatoes, about 225 g Swede (Rutabaga), and 1 medium Onion into approximately 1.27 cm cubes. In a large bowl, combine all the diced beef, potatoes, swede, and onion. Season the mixture evenly with 1 tsp Salt and 1/2 tsp Black Pepper.
4. 4On a clean, flat surface, roll out the chilled dough to about 0.3175 cm thickness. Using a 15.24 cm round cutter or a knife and a template, cut out four 15.24 cm circles from the dough. Place an equal portion of the prepared filling in the center of each dough circle. Dip your finger in a few drops of the 1/2 cup Ice Water and moisten the edges of the dough circles.
5. 5Fold one side of the dough over the filling to meet the other side, forming a half-moon shape. Press the edges firmly together to seal, then crimp them decoratively with a fork or your fingers to ensure they are fully sealed. In a small bowl, lightly beat the 1 large Egg. Brush the tops of all four pasties with the beaten egg. Using a small sharp knife, cut a small slit (about 1.27 cm long) in the top of each pasty to allow steam to escape during baking.
6. 6Carefully transfer the pasties to a large baking sheet. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is tender when pierced through a slit. During the last 10 minutes of baking, carefully pour an equal amount of the 1/4 cup Beef Broth through the slits in the top of each pasty.
7. 7Remove the pasties from the oven and let them cool on the baking sheet for at least 10 minutes before serving. This allows the filling to set and prevents burns from the hot filling.

Substitutions

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