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Irish Pasties with Cheddar and Sausage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 671 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8-9 small pasties or 3-4 large pasties 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Irish
  • Diet: Gluten Free

Description

This Irish Pasties recipe offers a delicious, gluten-free twist on the classic savory pastry filled with hearty vegetables, Beyond Meat sausage, and aged cheddar cheese. The recipe features a flaky gluten-free crust made with Cup4Cup flour and butter, filled with a flavorful mixture of boiled potatoes, carrots, leeks sautéed in mustard, caramelized onions, fresh thyme, and cheesy Beyond Meat sausage. Perfect for a comforting meal, these pasties bake to a golden brown finish with a crisp exterior and a luscious filling inside.

Ingredients

Scale

For the Dough

  • 1 ⅕ cups Gluten Free Flour (Cup4Cup recommended)
  • 8 tablespoons Butter, cold and cubed
  • 2 Large Eggs (one for dough, one for egg wash)
  • 1-2 teaspoons Cold Water

For the Filling

  • 5 Potatoes, peeled and chopped
  • 1 Rutabaga, peeled and chopped
  • 1 Carrot, chopped
  • 1 cup Leeks, sliced
  • 1 Onion, sliced or diced
  • 4 Beyond Meat Sausages
  • 1 teaspoon Garlic Bouillon
  • 2 tablespoons Fresh Thyme, chopped
  • 1 cup Aged Cheddar Cheese, shredded
  • 1 tablespoon Dijon Mustard
  • 2-3 tablespoons Canola Oil (for sautéing)
  • Salt and Pepper, to taste

Instructions

  1. Make the Dough: In a food processor, combine gluten free flour, cold cubed butter, one egg, and 1-2 teaspoons cold water. Pulse until the mixture comes together into a dough. Wrap the dough in plastic wrap and refrigerate to chill while preparing the filling.
  2. Boil Potatoes and Rutabaga: Cut potatoes and rutabaga into chunks and place them into a pot filled with salted water. Bring to a boil and cook until soft when pierced with a fork, about 15-20 minutes. Drain and set aside.
  3. Sauté Onions: Heat 2-3 tablespoons canola oil in a pan over medium heat. Add sliced or diced onions and cook slowly until golden brown and caramelized. Remove from heat and set aside.
  4. Cook the Sausage: Cook Beyond Meat sausages according to package instructions until fully cooked through. Crumble or chop into bite-sized pieces and set aside.
  5. Sauté Carrot and Leek: In the same pan, add a teaspoon of oil and the Dijon mustard. Add chopped carrot and leeks and sauté until softened, about 5-7 minutes. Combine this mixture with the caramelized onions.
  6. Prepare Filling Mixture: Add the boiled potatoes and rutabaga to the sautéed vegetables. Mash gently until it forms a cohesive filling but still has some texture. Add fresh thyme, garlic bouillon, salt, and pepper a pinch at a time, stirring to incorporate evenly. When the seasoning tastes balanced, stir in shredded cheddar cheese and cooked sausage. Let the filling cool until lukewarm.
  7. Preheat Oven: Set your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper.
  8. Roll the Dough: Divide the chilled dough into balls. Using either two sheets of parchment paper and a rolling pin or a taco press lined with parchment, roll out each ball into circles about the size of a corn tortilla.
  9. Fill and Shape Pasties: Place a line of filling across the center of each dough circle. Do not overfill to prevent bursting. Fold the dough over to enclose the filling and crimp the edges firmly to seal each pasty.
  10. Prepare for Baking: Transfer the pasties to the lined baking sheets. Using a knife, cut small slits in the tops of each pasty to allow steam to escape. Brush each with beaten egg for a golden finish.
  11. Bake: Bake the pasties in the preheated oven for 25-30 minutes or until the crust is golden brown and crisp.
  12. Cool and Serve: Remove from oven and let the pasties rest for a few minutes before serving to avoid burning your mouth with hot filling.

Notes

  • You can make 8-9 small pasties or 3-4 larger ones depending on dough division and size preference.
  • For best crust texture, ensure butter remains cold before mixing into the dough.
  • If you do not have a food processor, you can cut butter into flour by hand and mix dough with a fork, then add egg and cold water gradually.
  • Adjust salt carefully since garlic bouillon already adds flavor.
  • Beyond Meat can be substituted with any plant-based sausage or traditional sausage if not vegan.
  • Make sure to slit the tops of the pasties before baking to prevent bursting from steam buildup.
  • Allow pasties to cool slightly before eating to enjoy filling texture safely.

Nutrition

  • Serving Size: 1 small pasty
  • Calories: 320
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 60mg

Find it online: https://emilyquickdinners.com/irish-pasties-with-cheddar-and-sausage-recipe/