I can’t claim that these are the Cornish variety but they are tasty and the celeriac gives a nice celery flavour to them. The pasty is a portable treat that can be taken on any picnic and these are low fodmap and very filling.
Ingredients
300g of gluten free plain flour
1 tsp xanthan gum
1 tsp salt
50g butter
1 egg
1 extra egg for glazing and extra flour for rolling out the pastry
500g of beef skirt
1oog of celeriac
Fresh Thyme
Salt and pepper
Method
Add the flour to a bowl and salt and pepper and xanthan gum – stir well into the flour
Cut up the butter into cubes and rub into the flour
Add the egg and extra water if required and bring the pastry together
Knead the pastry till smooth
Chill
Whilst the pastry is chilling chop the meat and celeriac into small cubes
Add the thyme
break the second egg into a bowl and whisk
Roll out the pastry in between cling film
Cut out disks about the size of a small plate
Add a small amount of meat and celeriac and thyme to half the disk
Add salt and pepper
Brush egg around the pastry edge on the half of the disc with filling
Bring over the other half of the disk to make the lid and crimp
Brush the top of the pastry with egg wash
Cook at 165 degrees C or Gas mark 3 for 50-55 minutes
