Gluten Free Cornish Pasties

Total time2 hr 10 min

Prep time45 min

Cook time55 min

These hearty hand pies pack tender diced beef, swede, potato, and onion into a golden, crimped crust that's sturdy enough to hold in your hand and flaky enough to shatter with every bite. The filling gets seasoned simply with salt and black pepper, letting the beef and vegetables do the talking, while a beaten egg wash brushed over the top gives that deep-golden, glossy finish bakers love. Rolling and crimping the edges by hand into that classic rope pattern is genuinely satisfying, and the slow two-stage bake ensures the potato and swede turn fork-tender while the beef cooks through completely. Each pasty is a self-contained meal, easy to wrap and take on the go or serve warm straight from the pan with the steam still curling out of those little vents. It's a comforting, old-fashioned bake that fits neatly into a gluten free kitchen, so you can enjoy that same crisp, savory pastry without any of the usual worry.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the pastry

3 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
6 tbsp unsalted butter, cold and cubed
6 tbsp lard or vegetable shortening, cold and cubed
6–8 tbsp ice water

For the filling

12 oz skirt steak or beef chuck, cut into ¼-inch dice
1 cup swede (rutabaga), peeled and cut into ¼-inch dice
1 cup waxy potato, peeled and cut into ¼-inch dice
1 medium yellow onion, finely diced
1 tsp salt
½ tsp black pepper, freshly ground
1 tbsp unsalted butter, cut into small pieces

For the egg wash

1 large egg, beaten

Instructions

1
Combine the flour and 1/2 tsp salt in a large mixing bowl. Add the cold cubed butter and lard, then rub the fats into the flour with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
2
Add the ice water one tablespoon at a time, mixing with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. Turn out onto a lightly floured surface, press into a flat disc, wrap tightly, and refrigerate for 30 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!