Description
This Irish Pasties recipe offers a delicious blend of tender potatoes, sautéed vegetables, Beyond Meat sausage, and aged cheddar cheese, all encased in a flaky gluten-free crust. Perfectly seasoned with fresh thyme and garlic bouillon, these savory pastries provide a comforting and hearty meal ideal for any occasion.
Ingredients
Scale
Crust
- 1 1/5 cups Gluten Free Flour (Cup4Cup recommended)
- 8 tablespoons Butter, cold and cubed
- 2 Large Eggs (1 for dough, 1 for egg wash)
- 1–2 teaspoons Cold Water
Filling
- 5 Potatoes, peeled and cut
- 1 Carrot, sliced
- 1 Onion, sliced or diced
- 1 cup Aged Cheddar Cheese, shredded
- 2 tablespoons Fresh Thyme, chopped
- 4 Beyond Meat Sausage links
- 1 teaspoon Garlic Bouillon
- 1 Rutabaga, peeled and cut (optional, based on recipe context)
- 1 cup Leeks, sliced
- 1 tablespoon Dijon Mustard
- 2–3 tablespoons Canola Oil (for sautéing)
- Salt and Pepper, to taste
Instructions
- Make the Dough: Add gluten-free flour, cold cubed butter, one egg, and 1-2 teaspoons of cold water into a food processor. Blend until the mixture comes together to form a dough. Cover with plastic wrap and place in the fridge to chill.
- Cook Potatoes: Cut potatoes and boil them in salted water until soft. Drain and set aside.
- Sauté Onions: Heat 2-3 tablespoons canola oil over medium heat in a pan. Add sliced or diced onions and cook until golden brown and caramelized. Remove from heat and set aside.
- Cook Sausage: Prepare the Beyond Meat sausage according to package instructions. Once cooked, set aside.
- Sauté Carrot and Leek: In a pan, heat one teaspoon oil and add carrot and leeks with Dijon mustard. Cook until soft, then combine with the sautéed onions in a mixing bowl.
- Combine Filling: Add the boiled potatoes to the vegetable mixture and mash lightly to create a cohesive filling. Stir in fresh thyme, garlic bouillon, salt, and pepper gradually to taste. Once well mixed, fold in shredded cheddar cheese and cooked sausage. Allow filling to cool to lukewarm temperature.
- Prepare Oven and Dough Circles: Preheat oven to 350°F (175°C). Roll out chilled dough between sheets of parchment paper using a rolling pin or a taco press until dough is approx. the size of a corn tortilla, forming pastry circles.
- Assemble Pasties: Place a line of filling across the center of each dough circle, ensuring not to overfill. Fold the dough over the filling and crimp the edges securely to seal the pasty.
- Prepare for Baking: Place assembled pasties on parchment-lined baking sheets. Cut small slits on top of each pasty to allow steam to escape. Brush tops with beaten egg for a golden finish.
- Bake: Bake in the preheated oven for 25-30 minutes or until golden brown. Remove from oven and allow to rest for a few minutes before serving to avoid burning your mouth with hot filling.
Notes
- You can make smaller pasties (8-9) or larger ones (3-4) depending on your preference.
- Be careful not to overfill the pasties to prevent them from bursting during baking.
- Use gluten-free flour specifically suited for baking (like Cup4Cup) to ensure good texture in the crust.
- Allow the filling to cool to lukewarm before assembling to avoid dough becoming soggy.
- Slitting the top of the pasties is crucial for steam release and even baking.
Nutrition
- Serving Size: 1 small pasty
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 65mg
