Gluten-free Lunchboxes

Recipes and food ideas for gluten-free kids

  • facebook
  • pinterest
  • instagram

Banner

eBook Banner
  • Home
  • About
  • Blog
  • Recipes
    • Lunch time ideas
    • Recess time ideas
    • Parties
    • Special occasions
  • Other
    • Conversion chart
    • Other Stuff
    • Top 5
  • Contact
  • Shop
You are here: Home / Lunch time ideas / Gluten-free cornish pasties

Gluten-free cornish pasties

13/08/2016 By Gluten-free admin 1 Comment

Use up the leftovers from your roast dinner to make these hearty gluten-free cornish pasties

Gluten-free corish pasties, with broken pasty in foreground on black cloth
Gluten-free cornish pasties, with broken pasty in foreground on black cloth

Gluten-free cornish pasties

Kate Crocker
Use up your roast dinner leftovers in these mini gluten-free cornish pasties
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Light lunch
Cuisine English
Servings 24 pasties

Equipment

  • Large baking tray or cookie sheet
  • Rolling pin
  • 100 mm round pastry cutter
  • Medium-sized mixing bowl

Ingredients
  

  • 1 540 g packet Simply Wize Gluten-free Puff Pastry Sheets (defrosted at room temperature)
  • tapioca flour (for dusting)
  • 85 g shredded or diced roast lamb
  • 60 g diced roast butternut pumpkin
  • 85 g diced roast potato
  • 3 tbs gravy
  • cooking spray

Instructions
 

  • Preheat oven to 220° Celsius (conventional oven) or 200° Celsius (fan-forced oven)
  • Grease and line a large baking sheet or cookie tray
  • Ensure that your work surface is dry and clean. Dust with tapioca flour. Dust rolling pin with flour as well
  • Using the rolling pin, gently roll out each sheet of pastry so that it is around 3 millimetres thick
  • Use a 98 millimetre pastry cutter to cut rounds out of each sheet. You should be able to get two rounds out of each sheet
  • Dust the work surface and rolling pin with the flour
  • Gather together all the pastry scraps, press them into a ball and then roll out pastry to 3 millimetres thick
  • Cut out rounds. Gather together the scraps again and repeat process until all pastry has been used
  • In a medium-sized mixing bowl, combine meat, vegetables and gravy.
  • Place 1 heaped teaspoonful of mixture into the centre of one pastry round and press edges together until sealed. Place onto the tray
  • Repeat until all rounds have been used
  • Spray all pasties with cooking spray and put tray into oven
  • Immediately reduce the temperature to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven)
  • Bake for 20 minutes

Notes

Suitable for freezing. Defrost individual pasties at room temperature as required
Keyword gluten-free, gluten-free kids, kids lunch, school lunch

A nod to my Cornish heritage

Approximately one quarter of me is Cornish. Of all the different heritages that I have (English, Irish, Scottish, German, Swedish), I’m more Cornish than anything else. It probably explains why I don’t have legs like a thoroughbred racehorse.

My maternal Grandfather was a full-blooded Cornishman. He was born in Australia to parents who carried on the great Cornish tradition of working in the mines. They didn’t work in the tin and iron mines in Cornwall, but rather the copper mines in Moonta in regional South Australia.

My Mum did her best to instil a bit of Cornish knowledge into my brothers and me as children. I remember taking day trips to Moonta to check out the mines and the tiny miners’ cottages with the low ceilings and door frames. The Cornish weren’t known for being very tall, which explains how they were able to get around their homes without too many head injuries!

So in a nod to my heritage, and because I was opportunistic the other night when it came to roast dinner leftovers, I decided to create a gluten-free cornish pasty. Of course it’s only loosely based on the great original, but I’m sure you’ll get the idea.

The origins of the humble cornish pasty

And now the history lesson.

According to the Cornish Pasty Association of the United Kingdom, the cornish pasty was created as an easy way of allowing the Cornish miners to take their lunches down into the mines. It dates back to 1800s, coinciding with the rise of mining in Cornwall.

Basically, the leftovers from the previous night’s meal were cooked into pastry. The miners could pretty much just carry the pasties in their pockets into the mines and whip them out for the daily “croust” (that’s a “bite to eat” for the uninitiated). The thick, crimped pastry seam was perhaps developed as a handle because the miners had dirty hands (especially those who had been working with arsenic). The seam allowed them to hold onto the pasty without actually touching the part they wanted to eat. The seam was then thrown away.

So basically, the Cornish didn’t have lunchboxes or handwashing facilities back then. Crikey!

The pasty was usually filled with vegetables that were cheap and in abundance. Swedes, potato and onion were commmon. Beef was added later.

My version uses leftover roast lamb and vegetables, so that’s not exactly in keeping with the fine Cornish tradition. But because the pasties were also made from whatever food was available, in my book that means that lamb roast leftovers are just fine.

Making gluten-free cornish pasties

So, to make this recipe, use the cold leftovers from a roast meal. Cook some extra vegetables so that you have plenty to put into the pasties. And look forward to freezing them for future lunchboxes. My husband and kids thought these were great, and I thought it was great to have empty lunchboxes at the end of the day. Everyone’s a winner.

If you don’t have a recipe for roast lamb, try this one. I’ve been getting into slow cooked roast lamb lately – I use a lamb shoulder and brown it in a pan before putting it onto a rack in my slow cooker. I put about one cup of water in the bottom, throw in a few sprigs of rosemary, set it to low and then go off and enjoy my weekend for at least 6 hours. It’s amazing – the meat just falls off the bone. I then toss some vegetables (potatoes, pumpkin, parsnip) in oil and salt and roast them in the oven for about one hour before serving.

I’m not good at making gravy. In fact, I’m really hopeless at it. So – confession time – I use a bought gravy of the “just add hot water” variety. If you’re a gravy maker, go right ahead and use your own recipe. It should work just fine.

Enjoy!

Looking for some more lunchbox recipes?

Try my eCookbook.

BUY YOUR COPY NOW

Share this:

  • Email
  • Facebook
  • Twitter
  • Pinterest
  • Print
  • More
  • Pocket
  • Tumblr
  • LinkedIn
  • Reddit

Like this:

Like Loading...
«
»

Filed Under: Lunch time ideas

Comments

  1. Kate says

    15/08/2016 at 10:11 pm

    I used to make something similar when the kids were little, using leftovers from a roast dinner – always delicious.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search

About GFL

7e867bcee65aa2f31059adc00f752125Gluten-free Lunchboxes helps you solve the gluten-free lunchbox riddle with simple, delicious and nutritious recipes and food ideas for gluten-free kids.

Gluten-free Lunchboxes e-Cookbook

Gluten-free Lunchboxes CoverGluten-free Lunchboxes e-Cookbook $9.95

Keep in Touch

  • Email
  • Facebook
  • Instagram
  • Pinterest

Get the latest Gluten-free Lunchboxes posts via email

Enter your email address to get the latest news and info from Gluten-free Lunchboxes

Categories

Credits

All text and images on this site are copyright © Kate Crocker 2012 - 2025 (unless noted) and may not be used without permission.

Everyrrecipe.com.au

Foodista Featured Blog

I acknowledge the Kaurna people and all Aboriginal and Torres Strait Islander people as the nation’s first inhabitants and the traditional custodians of the lands where we live, learn, and work. I recognise their continuing connection to land, waters and culture.

Get the latest Gluten-free Lunchboxes posts

Enter your email address below

All are welcome here. I do my best to respect, support and appreciate everyone for their talents and contributions. And for their authenticity. I work with and value people from all backgrounds and experiences. It makes the world a better place!

Archives

This information first appeared on Gluten-free Lunchboxes: recipes and food ideas for gluten-free kids.

This information is 100% human-generated.

Categories

Follow GFL

  • Facebook
  • Instagram

Copyright © 2025 · Gluten-free Lunchboxes

Privacy Policy | Disclaimer | AI Disclosure | Terms & Conditions

%d