Free from Sausage & Beans Pasty

You would never think this Sausage & Beans pasty was free from gluten and dairy! With its flaky shortcrust pastry and creamy filling its utterly delicious. I have also added a recipe for normal pastry if you do not need to make it gluten free.

Sometime I feel like I miss out on so many things since having to go gluten and dairy free, so I have made it sort of a mission to try and replicate as many as my old favourites as possible.

This recipe can be made even easier by using ready-made gluten free pastry which can be found in the chilled section of some supermarkets, but I often struggle to find it in stock in my local stores. So, I just make my own as I always have the ingredients in (the perks of being a baker!), plus its super easy and quick.

My recipe contains xanthan gum, most gluten free flours already contain a small amount, so it’s not strictly necessary to add it, however I always like to add a little bit extra as it gives baked goods more structure and makes them less crumbly.

If making this recipe dairy free, you will need to use the block and not the tub as the spread in the tubs is far too soft. Both Stork and Flora make a fantastic vegan “butter” block.

I used a tin of Heinz Beanz with pork sausages as it’s the one brand I have found to be gluten and dairy free. But you can change the filling if you fancy something else.

You could try corned beef or steak and gravy!

For the gluten free shortcrust pastry, you will need:

  • 200gr Gluten Free Plain Flour
  • 1tsp Xanthan Gum
  • 100g cold dairy free butter cut into cubes
  • 1 Egg, beaten
  • Pinch of salt (or 2tbs of sugar if making a sweet pastry)
  • 3-5tsp cold water
  • Egg or dairy free milk to brush the top

If you do not need the pastry to be gluten free, here’s the recipe “normal” pastry:

  • 250gr Plain Flour
  • 100gr Cold Butter
  • Pinch of salt

For the filling:

  • A tin of Heinz Beanz with pork sausages
  • Dairy free cheese of your choice

In a mixing bowl add the flour and butter and with your hands mix together till it resembles breadcrumbs.

Add the salt and the egg. Start mixing using a knife, then by using your hands. Once all mixed in, add the cold water, one tablespoon at the time until you have a smooth dough.

Wrap in clingfilm and chill for half hour.

If you wish, you can freeze the pastry at this stage for up to 2 months.

Cut 2 pieces of greaseproof paper large enough to roll your pastry on, this will make it folding over much easier.  

Divide your pastry into two pieces. Roll each piece on its on individual sheet. Cut into a circle or rectangle shape (doesn’t have to be perfect).

Place your filling on the lower half of the dough. Brush the bottom edges with a bit of milk or egg. Gently (and using the greaseproof sheet), lift the top half of the dough so it sits on top.

Use a fork to gently press the edges together and make a few cuts across the top.  

Store in the fridge until you are ready to bake.

Preheat the oven to 200°C/180°C Fan.

Brush the top of the pasty with the beaten egg/milk.

Bake in the centre of the oven for 15-20 minutes until it is a golden brown colour.

Enjoy while hot!

Did you enjoy this recipe? You can find more in the recipe category!

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other items from my website) don’t forget to tag me over on my social media pages 

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