Gluten Free Cheeseburger Pasties Recipe
Pasties are hand-held pies that are made from a round of pastry (alas – not usually gluten free), filled with an un-cooked filling (usually meat), folded over (like a turnover or empanada) and baked. They are the national food of Cornwall and were made famous by Cornish tin miners who would carry them to work in tin buckets and eat them for lunch. The traditional pasty is filled with beef, potatoes, onions, swede (which is apparently a type of rutabaga – my husband’s least favorite food EVER) but turnips (maybe his second least favorite food) can be used, salt and pepper.
Since the probability of getting my husband to eat anything with a rutabaga or turnip in it is about as high as me being crowned the Queen of England, I decided to make a very American version – Gluten Free Cheeseburger Pasties.
The filling is simple, beef stew meat (chuck, rump, whatever is on sale) cut into small pieces, diced onion, salt and pepper. So where’s the cheese you may ask? Aha – it’s ingeniously in the crust.
I made a simple dough using Chebe’s All Purpose Bread Mix (what a great product – so easy to prepare and naturally gluten free!), added a heaping cup of grated sharp cheddar, rolled it out and voilà – Cheeseburger Pasties.
I am so excited about discovering Chebe products, they have a whole line of bread mixes and frozen dough. They are naturally gluten free, made from tapioca flour and perfectly formulated for our use. And simple, simple, simple to prepare. If you haven’t tried Chebe products yet, do so – you won’t be sorry!
These pasties make a great, fun to eat dinner and can also be packed into your kid’s (or American coal miner’s) lunch. If wrapped in foil they stay warm for quite a while or you can nuke them for a couple minutes in the microwave.
I like to eat mine dipped in gluten free steak sauce, but ketchup may be your kid’s favorite dipper and oh so American.
Gluten Free Cheeseburger Pasties Recipe
- 1 package Chebe All-Purpose Bread Mix
- 3 large eggs - use divided
- 2 tablespoons oil
- 1 cup grated sharp cheddar cheese - (or dairy free cheese)
- ¼ cup water
- 1 pound beef stew meat
- ½ small onion - finely diced
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Put the Chebe bread mix, 2 large eggs, oil and cheese in a large mixing bowl and combine. Add the water and mix well. The mixture will appear dry and clumpy. Dump the mixture out onto a smooth work surface and knead by hand until smooth. If the dough does not become smooth you can add a few more drops of water, but kneading it should bring the dough together. Divide the dough into 4 equal sized pieces. Lay a large piece of waxed paper out on a work surface, roll each piece of dough into a ball, place on one half of the waxed paper and fold the other half over the dough. Roll into a 7 inch circle. Repeat with remaining dough.
- Remove any fat from the beef, cut into ¼ inch pieces. Place a quarter of the beef pieces on the bottom half of each dough circle leaving about a half inch of dough clear from the edge. Place the diced onion on top of the beef, season with ¼ teaspoon of salt and 1/8 teaspoon of pepper for each. Fold the dough over, forming a semi-circle. Seal the edges of the dough together well and crimp with the tines of a fork.
- Place the pasties on the prepared baking sheet. Beat the remaining egg and brush on top of the pasties. Bake for 40 – 45 minutes, or until golden brown, turning the pan halfway through baking time. Place some paper towels on a plate, take the pasties off the baking sheet and place on the paper towels to absorb any excess oil.
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