Sunday, June 28, 2009

Cornish Pasty

There are many recipes for Cornish pasties. Traditionally, they were made by housewives who's husbands worked in the mines of Cornwall. After tea (supper) each night they would take the left-overs, mix them together, and then bake them in pie crust for little pocket pies. In a way, they were the precursor to the sandwich. The savory filling contained ingredients like meat, potatoes, carrots, and gravy. Coming up with a quick and easy gluten-free and vegan version was challenging because gluten-free crusts are not simple to prepare. I finally decided to use a biscuit recipe, rolling it as thin as possible, and then using it for the crust that contains the savory ingredients. Instead of folding the circle of dough in half, I decided to sandwich the savory filling between and lower and top crust. The dough is soft and tender, and my experiments in folding a single circle resulted in the dough breaking apart. For the filling, I used cooked and seasoned lentils, and cooked vegetables --- potatoes, onions, garlic, carrots, and celery. Baked at 350 degrees for about 20 minutes, the results were delicious! For the savory filling, any combination of legumes, vegetables, and grains will work. Use your favorite gluten-free biscuit mix or make from scratch for the crust.

Biscuit Dough

This dough is quite soft, and so are the biscuits. Delicious.

2/3 cup shortening
1 cup potato starch
1 1/2 cup cornstarch
1 Tbsp. plus 1/2 tsp. xanthan gum
2 tablespoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1 1/2 cup soy milk
1 teaspoon salt

Preheat oven to 375 F. In medium bowl, blend all ingredients. Mix until just blended and all ingredients are moist. Dough will be quite soft and a bit sticky. Roll or pat out dough on a lightly "floured" (with cornstarch) surface. Roll dough to about 1/2 inch thick. Cut out biscuits with a 2 1/2 inch cutters. An inverted glass will also do the job. Place biscuits on a lightly greased baking sheet (or use them to form pasties).

Bake 12 to 15 minutes, until lightly browned. Makes 12 - 14 large biscuits.

1 comment:

comfrey cottages said...

sounds delectable! i will give them a try and let you know how they turn out! hugs and thanks for sharing!!:)

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