Pastie
Our take on an authentic cornish pastie, is a nutritious meal filled with veggies to sustain them through long winter days. Comfort food at its best.
Gluten Free
Makes 6 with enough filling for 8
Ingredients
Pastry
400g / 2⅔ cups Anything But Ordinary Plain Flour
1 teaspoon psyllium husk powder
1 teaspoon flaxmeal
120g cold butter
1 egg
140ml / ½ cup + 1 tablespoon GF vegetable stock
Egg for glazing
Sesame seeds
Filling for Pasties
Makes 4 cups
1 leek, chopped
2 teaspoons crushed garlic
2 celery sticks, sliced
1 large potato, diced
1 small turnip, diced
2 carrots, finely grated
1 cup chopped fresh silver beet
Handful of parsley, chopped
Small handful of coriander, chopped
120mls / ½ cup GF vegetable stock
2 tablespoons GF Worcestershire sauce
1 tablespoon GF sundried tomato pesto
Salt and pepper
Method
Filling
Heat some oil in a wide base saucepan and add the leek and garlic and cook for 5 minutes over medium heat, stirring every now and then. Prepare the celery, potato, turnip, carrot, silver beet, parsley and coriander. Add to the saucepan with the stock, cover with a lid and let simmer gently for about 20 minutes. The stock should be absorbed and the vegetables tender but not too soft as they will cook more in the oven. Take off the heat. Combine the Worcestershire sauce with the pesto and mix into the vegetables. Season with salt and pepper.
Let cool before using ½ cup of filling for each pasty.
Can be kept covered in the fridge for a couple of days prior to assembling pasties.
Pastry
Preheat oven to 190 degrees Celsius. Line a baking tray with paper and cut two pieces of baking paper for rolling the dough.
In a food processor add Anything But Ordinary Plain Flour, psyllium husk powder and flaxmeal and pulse to whisk together. Chop the butter into cubes and add to the processor. Combine til butter is reduced to a crumbly texture with the flour. Add the egg and pulse again. With the motor running, slowly pour ½ cup of stock into the processor, adding another tablespoon of stock if required. The mix will form a dough ball when the correct consistency. Flour your hands and take out the dough, scraping any mix from the sides and base. Roll into a well formed ball and dust it lightly with flour before patting out to a flat disc. Wrap and rest in the fridge for 20-30 minutes.
Remove dough from the fridge and divide evenly into 5 pieces. Place one piece on the baking paper that has been lightly floured. Flour your hands and rub some flour onto the the top of the dough. Top with the second piece of baking paper and roll to a 20cm/8inch round. It’s best to remove the paper and flour again, then flip the dough and do the same with the other piece at least once during this process to prevent the dough sticking. Remove the top piece of paper and using an upturned bowl as a template cut an 18cm/7 inch round. Remove the off cuts and put aside, covered (to stop it drying out), for the sixth piece of dough. Brush a centimetre border of the round with beaten egg. Place half a cup of filling on the left side keeping the egg covered border free. Spread the filling evenly then lift the right side of the dough, using a flat metal spatula, over the filling. Lift the base piece of dough along the open edge over the top piece of dough, crimping the two pieces together with your fingers. Once completely sealed, carefully lift onto prepared baking tray. Repeat with the rest of the dough and combine all the leftover pieces for the last pasty. Brush well with beaten egg, cut two slits in the top of each and sprinkle all over with sesame seeds.
Bake for 40 minutes until the crust is crisp and golden.
Serve hot with sauce or chutney of choice. Cooked pasties will keep in the fridge for a few days and can be reheated in a moderate oven for 20 minutes.