Pasties gone Gluten Free

When I asked my husband what he wanted me to make for Christmas dinner his first reply was..."whatever you want."  Darn I was hoping for a little more help and discussion but then about a minute later he said..."wait, when I was a kid my grandmother from Michigan used to make these amazing things called Pasties and we all loved them, basically they are just meat pies but there was not a thing that my grandma would make that anyone liked except her Pasties." We decided to give it a try this year and make a gluten free version.  Little individual meat pies sounds awesome and comforting to me.  It is so nice to live in a climate that inspires me to make comfort food again.  After 3 years in St Thomas we are all so happy to be in a colder climate where Christmas really feels like Christmas!!  So the planning began and the menu for Christmas dinner was set.  To my surprise these were amazing!!  The weren't as pretty as a non gluten free Pasty but OMG this was one of the best Christmas dinner I have ever made.  I even tried it with ketchup...one of the Irwin family stables.  Too funny but wow super good!

For the Crust
Ingredients:

• 2 1/2 cups of Pamelas All purpose gluten free flour
• 16 tablespoons of grassfed butter chilled and cute into cubes
• 1-3 teaspoons of ice water (add one at a time...doesn't need much)
• 1 teaspoon salt
• 1 teaspoon coconut crystals

Instructions:

1. Cut cold butter an into 1/2" cubes
2. In a separate bowl, combine flour, sugar and salt
3. Using a stand mixer with paddle attachment, pastry blender or using fingers, cut in butter into dry mixture until pea sized crumbs are formed
4. Add ice water and mix until dough comes together
5. Use up to 1 teaspoon of additional water if needed
6. Divide dough into 3 to 4 small balls
7. Roll out dough between to sheets of parchment paper to about 8" pie circle.  Try to get it as thin as possible without getting it stuck to the paper.

Filling
Ingredients:

• 3 grass fed beef ribeye steaks cubed
• 4 to 5 small red potatoes peeled and thinly sliced (use mandolin if you have one)
• 1 small rutabaga or turnip thinly sliced (optional)
• 1 med onion thinly sliced
• salt and pepper
• Oregano, dried or fresh

Instructions:

1. Preheat oven to 400 degrees
2. Place a layer of potatoes down the center of the crust leaving about an inch from the edge
3. Place layer of rutabaga and onions
4. Sprinkle with salt and pepper
5. Place a layer of beef
6. Sprinkle with salt and pepper and about a teaspoon of dried oregano
7. Fold pie crust over carefully and pinch off the edges
8. The crust might split a little on its own but that's ok since you need slits in your dough anyway
9. Place pasties on baking sheet
10. Bake at 400 degrees for 40 minutes.  Keep an eye on crust so it doesn't brown too much
11. Remove from oven and lower to 350 degrees
12. Add 1 teaspoon of water into slits of pasties and bake for an additional 10 minutes.
13. Let cool for 5 minutes and serve with a side of ketchup (grandma's orders...;)

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