The second time I made pasties it was just my father and me at home, because my mum was on a business trip, and he didn’t mind the idea that I was going to make dinner. What he didn’t like was finding out that I was going to make a vegetarian version of the Cornish pasty. My father is very much a meat man so he was grumbling a bit when we walked out of the grocery store with only root vegetables and a couple bottles of wine.
This time around I was going to try an American take on a crust using a recipe I found on the New York Times website. There aren’t a lot of published Cornish pasty recipes out there, but this one looked as good as any, at least the crust did, so I tested it out
For the filling I used information I found in Yarvin’s book, which I mentioned in the last post. It is traditional to use root vegetables, and although some people are strongly against using carrots when making their pasties, I couldn’t resist the temptation, I love carrots and the flavour they bring into a dish, and it is my recipe.
The cold American crust came together fairly well, I remembered to add a lot more water than the recipe called for and this time instead of using rice and oat flours as a substitute I used my favourite go-to gluten free flour: Pamela’s Pancake Mix. Yes it is meant to be a pancake mix, and it is a very good one, but over the years I have discovered that it can be substituted for any flour in any recipe, so far. However, that plus the ingredients being very cold, led to the downfall of this batch of pasties.
The filling was potato, carrot, and parsnip tossed in salt, pepper and some dill, just to add a different flavour to the mix. The dough this time didn’t fall apart as easily, which I was very thankful for, and I was able to make the five pasties this time instead of just two. I didn’t make that much dough but I was happy with the five I made. There was some cracking on the dough part that I had to try to smooth back together, but overall better than my last batch. I still didn’t do any fancy crimp on the side because the gluten free dough wouldn’t allow it, but I didn’t mind, it still held its form. To make things a little more different I even added some Worcestershire sauce to the beaten egg before brushing it over the outside of the pasty then popping them into the oven, this gave them more flavour and made the kitchen smell all the more fantastic.
I set the timer, but apparently that was too long because they came out a little more than on the golden brown and delicious side, they were more like chocolate brown and dry. And I did check on them periodically throughout the baking process but I was also working on a cake at the time so I was heavily sidetracked too. The filling was perfect, though, and tasted great, but the crust was dry and fell apart way too easily which I think is because of the overcooking and because of the recipe itself. Cold ingredients in a piecrust make it flakier and that really isn’t what you want in a pasty crust; it needs to be strong and able to hold its form.
So far neither of my attempts at the pasty have been perfect and exactly how I wanted them to turn out, but I do feel that I have enough knowledge now to know how to assemble a great gluten free pasty. It might take a few more experimentations on the crust but I am on the right track and I know I am very close to mastering my own recipe for a gluten free Cornish pasty.
And on a side note: the pasties I was cooking might have been a little burnt but the cake I was making turned out fantastic! Here is a picture of the final product.