Description
This Irish Pasties recipe features a delicious gluten-free twist on a classic comfort food, filled with a savory mixture of potatoes, rutabaga, Beyond Meat sausage, and aromatic herbs, all encased in a flaky aged cheddar and butter crust. Perfect for a hearty lunch or dinner, these hand pies are baked until golden brown and offer a satisfying blend of textures and flavors.
Ingredients
Scale
Dough
- 1 1/5 cup Gluten Free Flour (Cup4Cup recommended)
- 8 tablespoons Butter, cold and cubed
- 1 Large Egg (for dough)
- 1-2 teaspoons Cold Water
Filling
- 5 Potatoes, peeled and chopped
- 1 Rutabaga, peeled and chopped
- 1 Carrot, peeled and chopped
- 1 Onion, sliced or diced
- 1 cup Leeks, chopped
- 4 Beyond Meat Sausages
- 1 cup Aged Cheddar Cheese, shredded
- 2 tablespoons Fresh Thyme, chopped
- 1 teaspoon Garlic Bouillon
- 1 tablespoon Dijon Mustard
- Salt, to taste
- Black Pepper, to taste
- 2-3 tablespoons Canola Oil (for sautéing)
Finishing
Instructions
- Make the dough: In a food processor, combine gluten-free flour, cold cubed butter, one egg, and 1-2 teaspoons cold water. Blend until the mixture forms a dough. Wrap the dough in plastic wrap and refrigerate to chill.
- Cook the potatoes and rutabaga: Cut potatoes and rutabaga into chunks and place in a pot with salted water. Boil until soft, then drain and set aside.
- Sauté the onions: Heat 2-3 tablespoons of canola oil in a pan over medium heat. Add sliced or diced onions and cook until golden brown, stirring occasionally. Set aside.
- Cook the sausage: Prepare Beyond Meat sausages according to package instructions. Once cooked through, set aside.
- Sauté carrots and leeks: In a pan with 1 teaspoon of oil, add carrot and leek along with Dijon mustard. Cook until softened, then combine with sautéed onions.
- Combine filling ingredients: Add the boiled potatoes and rutabaga to the vegetables in the pan; mash them slightly to start forming a mixture. Stir in fresh thyme, garlic bouillon, salt (incrementally), and pepper. Taste and adjust seasoning as needed. Fold in the shredded cheddar cheese and cooked sausage. Allow the mixture to cool to lukewarm.
- Preheat oven and prepare crust: Heat oven to 350°F (175°C). Roll out chilled dough between two pieces of parchment paper into small circles about the size of a corn tortilla, using a rolling pin or taco press.
- Assemble the pasties: Place a line of filling across the center of each dough circle. Avoid overfilling to prevent bursting. Fold dough over the filling and crimp edges securely to seal. Repeat until all dough and filling are used.
- Prepare for baking: Place assembled pasties on parchment-lined baking sheets. Make small slits on top of each pasty to allow steam to escape. Brush with beaten egg wash for a golden finish.
- Bake: Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and crisp.
- Cool and serve: Remove from oven and let pasties cool for a few minutes before serving to avoid burning your mouth.
Notes
- Use cold butter and water when making dough to ensure a flaky crust.
- Do not overfill the pasties to prevent them from bursting during baking.
- Slitting the tops of the pasties is essential to release steam and keep the crust intact.
- You can caramelize onions longer if you prefer a sweeter flavor.
- This recipe yields 8-9 small pasties or 3-4 large pasties.
- Substitute Beyond Meat with any preferred sausage for a non-vegetarian option.
- Ensure filling cools slightly before assembling to avoid soggy crust.
Nutrition
- Serving Size: 1 small pasty (approx. 150g)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 55 mg
