Dairy-Free Cornish Pasty

Ingredients

• 250 g Gluten-free flour
• 60 g Vegetable shortening
• 60 ml Olive oil
• 6 tbsp Cold water
• 200 g Beef skirt
• 200 g Potatoes
• 100 g Swede (rutabaga)
• 1 Onion
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 tbsp Egg replacement

Instructions

1. 1Preheat oven to 180°C (350°F).
2. 2To make the pastry, mix the gluten-free flour with vegetable shortening and olive oil in a bowl.
3. 3Add the cold water gradually and mix until a dough forms.
4. 4Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
5. 5While the dough chills, prepare the filling. Dice the beef skirt, potatoes, swede, and onion into small pieces.
6. 6In a bowl, combine the diced beef, potatoes, swede, and onion. Season with salt and pepper.
7. 7Remove the dough from the refrigerator and divide it in half. Roll out each piece of dough into a circle.
8. 8Place half of the filling onto one side of each dough circle. Brush the edges with egg replacement.
9. 9Fold the other half of the dough over the filling and crimp the edges to seal.
10. 10Brush the top of each pasty with egg replacement.
11. 11Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the filling is cooked through.
12. 12Let cool slightly before serving.

Substitutions

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