Guest Post: Cornish Hand Pies (AIP, Paleo)

Guest Post: Cornish Hand Pies (AIP, Paleo)

Meet my dad!

HeadshotWith Father’s Day approaching, I thought it was fitting to introduce you to my dad, another integral member of my fierce band of IBD warriors.

My dad possesses many amazing qualities – he’s funny, intelligent, and thoughtful. He’s a talented architect. And he loves to cook. I’m blessed in that both my mom and dad are creatives in the kitchen.

Like my mom, my dad has remained tirelessly by my side during the 22 years I’ve been battling Crohn’s. I remember well a sage bit of advice he offered during one of my darkest days: “Have a contingency plan,” he said.

Time and again, chronic illness has robbed me of my Plan A and my Plan B. Goodness knows, it has the capacity to strip me of my subsequent Plans C and D as well. But when my dad spoke to me of contingencies, of confronting my “worst case scenarios,” and of preparing fail-safe measures, my fears diminished. After the blitzkrieg of Crohn’s, I again felt empowered.

Thank you, Dad, for reminding me that my desires, my ideas, my plans – they all matter. Thank you for reminding me that I matter.

And thank you for sharing your thoughts and tasty recipe here on the blog. Alas, here are a few words from my dad himself.

Watching your child fall into a vortex of chronic illness is heartbreaking. IBD ravages every cell, sinew, and nerve. In the fight against this brutal disease of the digestive tract, food can easily become the enemy and avoidance of it a quick fix. However, our family has found that food is actually the strongest ally one can have in this battle.

Martine was blessed with a vanguard in our family, her mum, Barbara, who set about making every meal “Martine-friendly.” No family should miss out on the pleasure of time spent together eating good food and enjoying each other’s company. So I’m honoured to share one of my family favorites with you all.

Cornish Hand Pies 2Anybody of Anglo-Saxon origin knows that pies are a staple – meat was often used sparingly so pastry had to leave one satisfied. This recipe is modified from a traditional rough-puff or shortcrust pastry. With help from the food alchemists in our family, I was able to source alternatives to wheat flour.Cornish Hand Pies 3

Although this recipe is not made exactly to “Cornish Pasty” criteria, it nonetheless renders a great pie that makes a hearty, easy-to-hold-and-eat snack.

These Cornish Hand Pies are excellent chilled in the fridge as well, provided there any are left!Cornish Hand Pies 1







5.0 from 3 reviews
Guest Post: Cornish Hand Pies (AIP, Paleo)
Prep time
Cook time
Total time
Recipe type: Snack/Side
Serves: 6-8
  • For the Filling:
  • 1 tbsp. oil
  • ¼ c finely diced onion
  • ¼ c finely diced carrot
  • ¼ c finely diced celery
  • 1 garlic clove, crushed
  • ¼ tsp dried thyme
  • ¼ lb. ground beef
  • For the Pastry:
  • ¾ c cassava flour
  • ¼ c arrowroot flour
  • ¼ tsp baking soda
  • pinch of sea salt
  • 5 tbsp. shortening
  • 5 tbsp. water
  1. Heat oil in a skillet. Add onion, carrot, and celery. Sauté for 2 minutes. Add garlic and thyme and cook for 1 minute more. Add beef and scramble fry until no longer pink. Remove to a bowl and cool.
  2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  3. In a medium bowl combine the flours, baking soda, and salt. Add the shortening and cut into the flour mixture until crumbly. Add water and continue to mix to form the dough. Knead a few times in the bowl.
  4. Divide into 2 balls and roll each ball out to ⅛ inch thick between 2 sheets of parchment paper. Using a 3-inch round pastry cutter, cut pastry into circles and transfer with a spatula to the prepared baking sheet.
  5. Spoon a tablespoon of filling into the middle of each round piece on the baking sheet.
  6. Roll out remaining dough and cut in the same way. Very carefully place on top of the meat filling and gently seal the edges with the tip of a fork. With the tip of a sharp knife, carefully slice a small cut in the centre of each of the pies.
  7. Bake in the preheated oven for 20 minutes.

Next Post:
Previous Post:
This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 20 comments for this article
  1. carol at 7:33 pm

    My son has UC and I make pasty’s on a regular basis – he seems OK with them – well I am from Cornwall 🙂 !!! no carrot though and leek instead of onion 🙂

    • Martine Partridge Author at 10:15 pm

      Hi, Louise. I don’t have a lot of experience using tapioca in larger amounts. I seem to remember that it does have an elastic quality, which could make it a good candidate for substitution, but I can’t say for sure. Alas, if you decide to experiment, please let me know how it goes! 🙂

  2. Kate at 8:29 pm

    Another one from Cornwall here 🙂 . I grew up there, enjoying pasties every so often when my mum didn’t feel like cooking – it was such a treat!!

    Martine’s dad, your pasties look wonderful – as is your attitude to Martine’s health journey. Hats off to you and Barbara. A friend of mine (whose husband is a paediatric surgeon) once told me her daughter would have to be doubled up on the floor before she’d address any food problems!!

  3. Jen at 4:00 am

    I made these tonight – was super excited to try something new in my AIP diet. Then I took a bite into it and the pastry tasted like glue and I couldn’t finish it. Cassava flour us the same as tapioca flour ..correct? Maybe I made them too thick? The dough with this recipe seemed very sticky – is it supposed to be like that. This was my first time cooking with tapioca starch and I am willing to give it another shot!

    • Martine Partridge Author at 4:32 pm

      Hi, Jen. Thanks for giving the recipe a try. 🙂 While cassava flour and tapioca starch come from the same plant, they are not the same at all. Tapioca is the extracted and bleached starch, and it is often used as a thickener in gluten-free baking. Cassava flour, on the other hand, is the peeled whole root that is dried and processed into flour. As a result, the cassava flour is more easily substituted in place of the typical flours. Using tapioca starch in this recipe will result in just what you’ve described — sticky glue. I recommend Otto’s Natural Cassava flour — that will give a much better result. 🙂

  4. Pingback: Cassava Flour Recipes - Easily Paleo | Easily Paleo...
    • Martine Partridge Author at 4:02 pm

      Hi, Andrea. You got it! 🙂 Think of shortening like lard. I don’t use Crisco, but you can use rendered fat (pork or beef tallow). Alternatively, if you are okay with it, you could also use shortening made from palm.

  5. Ash at 2:02 am

    I’m so excited to try these for my husband who has UC and has recently committed to AIP. Do these freeze well by chance?

  6. Bonnie Hrynyk at 3:35 am

    Tonight I was making an AIP chicken pot pie and remembered this pasty recipe and it’s cassava flour and arrowroot crust. I made the crust for the chicken pot pie and it worked out beautifully. I was shocked at how tasty and crisp it turned out with only 5 ingredients. Now I want to use it to make crackers and of course try it as the crust for a pasty. Thank you so much for this really wonderful, tasty, easy to make crust!

  7. Pingback: The Great Paleo AIP Ground Meat Roundup! - Provincial Paleo
  8. Abby at 4:36 am

    Do you think this would work for a pie crust? Seems like it might even be better (stretchier) than the coconut flour version you have as well!

    • Martine Partridge Author at 9:06 pm

      Hi, Abby. Thanks for stopping by the blog. 🙂 I haven’t tried using this cassava-arrowroot pastry as a pie crust. If you decide to experiment, please let me know how it goes — sounds promising! 🙂

  9. Melissa at 6:52 pm

    I used this pastry recipe to make beef pot pies and it was amazingly delicious and easy to work with. Thank you so much for this great recipe. I’d like to try making empanadas with it is well.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: