Ingredients
The following ingredients have 4 Servings
- 400 g beef skirt (cut into small cubes or slices about the size of a finger nail)
- 300 g waxy potatoes (eg. Maris Peer/Charlotte/Jersey Royals – peeled and diced (or sliced into finger nail-sized pieces))
- 150 g swede (rutabaga) (peeled and diced (or sliced into finger nail-sized pieces))
- 150 g onion (peeled and chopped coarsely)
- salt and pepper to taste
- 10 - 15 g hard butter (or dairy free alternative) (cut into small pieces (to add inside the pasties))
- 220 g Gluten Free Rice Free Flour Blend B (GFA Blend B - See NOTES for individual flour ratios)
- 110 g gram flour ((also known as chickpea flour, garbanzo flour or besan))
- 110 g potato starch flour ((additional to blend B))
- 2 tsp xanthan gum
- 1 tsp baking powder (gluten free)
- 1 tsp fine sea salt
- 110 g unsalted butter (or good dairy free block alternative) (very cold and cubed)
- 110 g lard (or Trex white vegetable fat) (very cold and cubed)
- 2 large eggs (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
- 5 tbsp very cold water
- extra flour for dusting and rolling (I use GFA Blend B)
- an additional egg and a drop of milk (beaten together)
