About this recipe
The point of a pasty is that nothing is pre-cooked: raw diced beef and vegetables go in cold, the pastry seals them, and an hour in the oven turns the lot into its own gravy. Gluten-free pastry cannot be crimped as tightly as wheat pastry, so this dough carries a little more fat and an egg for structure, and the pasties are crimped on the top rather than fought into a side seam.
Ingredients
- 400 g gluten-free plain flour
- 1.5 tsp freshly ground black pepper
- 1.25 tsp fine sea salt
- 30 g salted butterin small knobs
- 1 large onionfinely chopped