I can’t claim that these are the Cornish variety but they are tasty and the celeriac gives a nice celery flavour to them. The pasty is a portable treat that can be taken on any picnic and these are low fodmap and very filling.


300g of gluten free plain flour

1 tsp xanthan gum

1 tsp salt

50g butter

1 egg

1 extra egg for glazing and extra flour for rolling out the pastry

500g of beef skirt

1oog of celeriac

Fresh Thyme

Salt and pepper


Add the flour to a bowl and salt and pepper and xanthan gum – stir well into the flour

Cut up the butter into cubes and rub into the flour

Add the egg and extra water if required and bring the pastry together

Knead the pastry till smooth


Whilst the pastry is chilling chop the meat and celeriac into small cubes

Add the thyme

break the second egg into a bowl and whisk

Roll out the pastry in between cling film

Cut out disks about the size of a small plate

Add a small amount of meat and celeriac and thyme to half the disk

Add salt and pepper

Brush egg around the pastry edge on the half of the disc with filling

Bring over the other half of the disk to make the lid and crimp

Brush the top of the pastry with egg wash

Cook at 165 degrees C or Gas mark 3 for 50-55 minutes