Baked Savoury Pasties (Pies) [Dairy free, Gluten free, Grains free, Sugar free]
We grew up eating Cornish pasties! My gran would make the pastry and minced beef or minced lamb filling cooked with carrots, some potato and peas, generously seasoned and freshly baked – I have such vivid memories of watching her roll out the home made pastry on her red panelyte laminate table! 🙂 We’d wait and watch in through the oven door glass with fascination at the slow baking process and how the pastry would turn golden brown….and how we’d be forewarned not to touch the pasties after they were baked, until dear Gran served us this delicious home made luxury. 🙂
A pastie is basically disc shaped pastry dough, filled with a cooked beef mince and veggie combination added to the middle of the pastry disc, folded over, sealed and brushed with an egg wash and baked to pie perfection. It’s simple if working with grains or refined flours and has varying layers of difficulty when made with nut flours, especially if lard is not featured in local baking. I have tried making pastry with coconut oil and while it worked ok at the time, thinking back, it was not easy to execute and while the end product was good tasting, it was also somewhat oily.
The recipe for this pastie make is based on a crepe make, folded, egg washed and baked to deliver a close to perfect textured and amazingly delicious tasty pastry pie. That my fussy eating children loved it, was all the affirmation I needed that this dairy free, grains free and gluten free make is a winning one. The fillings used were left over minced lamb curry for a few and left over beef and onion stir fry, which complemented the pastie perfectly and added that extra savoury taste to the “pastry”. Fillings may vary as desired, both sweet and savoury. The next recipe share will be a sweet pastry, using almost the same ingredients.
Simple ingredients, easy to put together, following this recipe is guaranteed to have you making these often. Delectably guilt-free and sugar free too, I’d rather spend my hour making these, then resorting to store bought refined flours pies or pasties.
½ cup almond flour
¾ cup tapioca flour
¼ cup egg whites (from 2-3 large eggs)
1 cup almond milk (coconut milk for a sweet pastry)
½ cup cold water
½ tsp Himalayan or Sea salt
about ¼ cup melted coconut oil
Filling of minced lamb or beef, or veggies cooked as preferred, as per pastie or pie filling.
1 egg, whisked, for eggwashing the unbaked pastie
- Add the almond flour, salt and tapioca flour into a glass bowl and spoon them well to combine.
- Add in the almond milk, egg whites and water and stir the ingredients well to form a liquid crepe batter.
- Heat a small non-stick crepe or pancake pan on medium stove top heat, and add 2 teaspoons of coconut oil to the pan to grease it well. You may also use a 20cm non-stick frying pan.
- Once the pan is hot, add half a cup of the batter onto the pan, and ensure that the batter coats the entire base of the pan. I used a medium sized omelette ring to mould, and, make the size of the crepe as illustrated below.
- Allow the crepe to cook for about 3 minutes then, using a spatula, toss the crepe over and cook for a further 3 minutes, until firm.
- While the crepe is cooking, preheat a conventional oven to 200º celsius and line a baking tray with baking paper and keep aside.
- After the first crepe is cooked, remove it onto a plate or clean work surface and continue to cook the other crepes using half cup measures of batter per crepe, and adding 1-2 tsp melted coconut oil to grease the pan, per crepe make. You will need to stir the remaining batter after each crepe make to ensure that the flour that settles at the base of the batter is incorporated fully into the batter. The ingredient listing makes 5 crepes.
- After all the crepes have been cooked, and cooled, add filling to each crepe, about 3 tablespoons per crepe, filling one half of the crepe. Keep the filling about half a centimetre away from the edge to allow for space to krimp the edges.
- Fold the remaining unfilled section of the crepe over the filled section, creating a half moon shape, and press the edges down with a fork or pie cutter.
- Place each pastie onto the baking paper lined tray, brush generously with the whisked egg, ensure the tops of each pastie are well coated.
- Bake in the preheated oven for 15-20 minutes, up to 25 minutes, until the pasty is fulled baked and has turned golden brown. A good indicator is checking the base of the pie by lifting off the baking paper, indicating a darkish golden brown colour.
- Remove from the oven, and allow to cool slightly.
- Serve while hot with veggie chips and / or a fresh salad.
- Should you wish to reheat at a later stage, preheat the oven and heat for 5-8 minutes. Note that these pasties are best eaten within 24 hours of baking them.