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Fat Fueled Cornish Pasty

Prep Time30 mins
Cook Time1 hr 45 mins
Total Time2 hrs 15 mins
Course: Lunch
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 2

Equipment

  • Oven
  • Hob

Ingredients

Pastry

  • 100 g Ground Almonds
  • 30 g Coconut Flour
  • ½ tsp Salt
  • ¼ tsp Baking Soda
  • 1 Egg
  • 100 g Butter
  • 100 g Cheddar Cheese grated

Filling

  • 1 piece Steak
  • ½ Swede cubed
  • 1 Carrot cubed
  • 1 White Onion diced

Gravy Filling

  • 1 knob Butter
  • 1 tbsp Chickpea Flour
  • 1 tsp Yeast Extract
  • 250 ml Stock or Hot Water
  • pinch Salt
  • pinch Pepper

Instructions

Filling

  • Slow cook steak in the oven at 140°C for 90 minutes.
  • Cut carrot and swede into cubes and steam until tender.
  • Dice onion and fry in olive oil until soft.

Gravy Filling

  • Melt butter in pan and add chickpea flour to form a roux (a thick paste).
  • Add in yeast extract.
  • Slowly add in stock or hot water, continually mixing to create a smooth gravy.
  • Season with salt and pepper.

Combine Filling

  • Dice steak into bite size pieces, combine with carrots, swede, onions and gravy.

Pastry

  • Mix together the dry ingredients: ground almonds, coconut flour, salt and baking soda.
  • Using a double boiler (a glass dish on top of a saucepan) melt the butter and cheese.
  • Add in the egg to the dry mixture, then add the melted butter and cheese.
  • Mix together until fully combined, form a ball and let it sit for 10 minutes to absorb the moisture.
  • Divide the mixture in half. On some baking paper, spread the pastry into a round shape using your hands.
  • Pour filling onto half the circle.
  • Using the baking paper, fold the pastry and seal using your fingers. Use your thumb and index finger to form a crimp.
  • Repeat steps 5-7 to make 2.
  • Bake for 15-20 minutes at 180°C.