Gluten-free cornish pasties
Use up your roast dinner leftovers in these mini gluten-free cornish 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