Gluten-Free Dairy-Free Egg-Free - Gluten Free Cheese Burger Pasties. Pasties are hand-held pies that are made from a round of pastry (alas – not usually gluten free), filled with an un-cooked filling (usually meat), folded over (like a turnover or empanada) and baked.
They are the national food of Cornwall and were made famous by Cornish coal miners who would carry them to work in tin buckets and eat them for lunch. The traditional pasty is filled with beef, potatoes, onions, swede (which is apparently a type of rutabaga – my husband’s least favorite food EVER) but turnips (maybe his second least favorite food) can be used, salt and pepper.
Since the probability of getting my husband to eat anything with a rutabaga or turnip in it is about as high as me being crowned the Queen of England, I decided to make a very American version – Cheeseburger Pasties. The filling is simple, beef stew meat (chuck, rump, whatever is on sale) cut into small pieces, diced onion, salt and pepper. Gluten-Free All-Purpose Flour Mix. My sister-in-law recently found out that she has to eat gluten-free, and as a fun way to experiment with some new baking techniques and also enable her to be able to, ya know–eat–when she visits, I thought I’d make a gluten-free flour mix for all those recipes out there.
I did not come up with this recipe on my own–I definitely don’t have enough experience baking gluten-free, so I have to depend on those better educated than I. I followed a tutorial from Gluten-Free Girl found here. Anyway, my mom knew I wanted to try using my new grain mill for some new stuff, so she suggested making a basic flour that I could keep around. And for those of you who want to try making something gluten-free, here’s a good place to start! Gluten-Free Girl uses a ratio system–40% whole grain flours and 60% starches, measured by weight. Gluten Freely.