The Challenges of Special Diets

Well tonight’s dinner is baking.  Though it is probably not on my weight loss plan, it is one of my childhood favorites. Pasties. For those of you who may not know what they are it is pronounced as in “past” not “paste”  so it is past ies not pastees ( a whole different item we won’t want to cover here).  

A pasty is a vegetable and meat filled pastry turnover, they are a Cornish food ( an area in Great Britain).  The difficulty in making these for my family are our two newer food choices – gluten free and vegan.  It has been a real challenge to find a gluten free pastry crust that can be rolled and not crumble when you touch it.  Well at my recent USPCA Personal Chef Conference in Long Beach, CA, I attended a gluten free cooking class.  Chef Donna Barrow shared so many helpful tips and I asked her for her thoughts on my search.  She searched and found a recipe that sounded like it would work for me.  I am sharing that link here: 

I ended up making 3 separate kinds of pasty.  Gluten free crust with meat and vegetables.  Pastry crust with no butter only shortening stuffed with meat and vegetables and pastry crust with only shortening stuffed with vegetables and tofu.  

I am happy with how the gluten free crust came out – it held together, could be folded but did need a bit more care – rolling it on parchment paper and using the parchment to turn over the dough to seal it to the other half.  It did not crack and sealed well.  As you can see in the photo below the crust had a browner coloration due to the chick pea and sorghum flour.  

2014-09-04 17.55.43

My son and husband did not comment that the other crust without butter was any different than usual and I did find it easier to roll and fold as well.   

Gluten Free Pasty

1 recipe of gluten free crust above (this is enough to make 2 good sized pasties)  Triple if you want to make 6 -8 pasties.

5 medium new potatoes peeled and chopped to 1/4 – 1/2 inch dice

1 large onion peeled and diced in 1/2 inch dice

2 large carrots peeled and diced in 1/2 inch dice

Butter 4 TBS divided in 9 portions

1 pound ground beef – 80/20 fat content

Salt and pepper to taste

This quantity of filling will fill 8 – 9 pasties depending on size. 

Peel and dice the vegetables and combine with salt and pepper.

Season the ground beef with salt and pepper.

Divide dough into 8 or 9 pieces. 

Roll each piece into a rectangle about 5 x7 in size. 

Place 7/8 c of vegetable filling and 1/8 pound of ground beef in rough pieces on one half. Place one of the 9 pieces of butter on top.  Moisten the edge on half of the dough and fold one opposite corner to the other to form a triangle shape.

Seal by crimping with a fork or if you have rope sealed a pie crust you can use the same technique here.

Place on a tray lined with foil and sprayed with cooking spray. 

Bake at 375 for 15 minutes and then reduce heat to 350 degrees f and bake an additional 45 minutes. 

They can be served with ketchup or brown gravy. 





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