Gluten Free Cheeseburger Pasties Recipe

by Carol Kicinski on January 7, 2012

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Gluten Free Recipes - Cheeseburger Pasties

Gluten Free Cheeseburger Pasties Recipe

Pasties are hand-held pies that are made from a round of pastry (alas – not usually gluten free), filled with an un-cooked filling (usually meat), folded over (like a turnover or empanada) and baked. They are the national food of Cornwall and were made famous by Cornish tin miners who would carry them to work in tin buckets and eat them for lunch. The traditional pasty is filled with beef, potatoes, onions, swede (which is apparently a type of rutabaga – my husband’s least favorite food EVER) but turnips (maybe his second least favorite food) can be used, salt and pepper.

Since the probability of getting my husband to eat anything with a rutabaga or turnip in it is about as high as me being crowned the Queen of England, I decided to make a very American version – Gluten Free Cheeseburger Pasties.

The filling is simple, beef stew meat (chuck, rump, whatever is on sale) cut into small pieces, diced onion, salt and pepper. So where’s the cheese you may ask? Aha – it’s ingeniously in the crust.

I made a simple dough using Chebe’s All Purpose Bread Mix (what a great product – so easy to prepare and naturally gluten free!), added a heaping cup of grated sharp cheddar, rolled it out and voilà – Cheeseburger Pasties.

I am so excited about discovering Chebe products, they have a whole line of bread mixes and frozen dough.  They are naturally gluten free, made from tapioca flour and perfectly formulated for our use.   And simple, simple, simple to prepare.  If you haven’t tried Chebe products yet, do so – you won’t be sorry!

These pasties make a great, fun to eat dinner and can also be packed into your kid’s (or American coal miner’s) lunch. If wrapped in foil they stay warm for quite a while or you can nuke them for a couple minutes in the microwave.

I like to eat mine dipped in gluten free steak sauce, but ketchup may be your kid’s favorite dipper and oh so American.

Since I am half British and half American, it seems only fitting that I would think of this. I believe this will become the new “National Dish” at my home!

Gluten Free Cheesburger Pasties Recipe

Gluten Free Cheeseburger Pasties Recipe


1 package Chebe All-Purpose Bread Mix
3 large eggs – use divided
2 tablespoons oil
1 cup grated sharp cheddar cheese (or dairy free cheese)
¼ cup water
1 pound beef stew meat
½ small onion, finely diced
1 teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper


Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

Put the Chebe bread mix, 2 large eggs, oil and cheese in a large mixing bowl and combine. Add the water and mix well. The mixture will appear dry and clumpy. Dump the mixture out onto a smooth work surface and knead by hand until smooth. If the dough does not become smooth you can add a few more drops of water, but kneading it should bring the dough together. Divide the dough into 4 equal sized pieces. Lay a large piece of waxed paper out on a work surface, roll each piece of dough into a ball, place on one half of the waxed paper and fold the other half over the dough. Roll into a 7 inch circle. Repeat with remaining dough.

Remove any fat from the beef, cut into ¼ inch pieces. Place a quarter of the beef pieces on the bottom half of each dough circle leaving about a half inch of dough clear from the edge. Place the diced onion on top of the beef, season with ¼ teaspoon of salt and 1/8 teaspoon of pepper for each. Fold the dough over, forming a semi-circle. Seal the edges of the dough together well and crimp with the tines of a fork.

Place the pasties on the prepared baking sheet. Beat the remaining egg and brush on top of the pasties. Bake for 40 – 45 minutes, or until golden brown, turning the pan halfway through baking time. Place some paper towels on a plate, take the pasties off the baking sheet and place on the paper towels to absorb any excess oil.


This Gluten Free Cheeseburger Pasties recipe makes 4 large (and tasty) pasties.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 40 comments… read them below or add one }

Cynthia January 7, 2012 at 6:30 pm

Carol, this looks delicious. Happy New Year!


Carol Kicinski January 8, 2012 at 11:13 am

Happy New Year to you too my friend! Thanks for stopping by.


InTolerant Chef January 8, 2012 at 5:34 am

Did you know that one half of the pastie was savory and the other half was sweet? This way they got a full meal, but probably not very cheesy! Your version sound lovely, but I definitely like swedes in mine :)


Carol Kicinski January 8, 2012 at 11:12 am

I like the idea of two pies for a mela – one savory and one sweet! Thanks for the info.


[email protected]:// January 8, 2012 at 9:52 am

My husband and I were introduced to pasties for the first time this past summer as we traveled in the Upper Peninsula of Michigan. Alas, I was unable to indulge but my husband loved them. Thanks for the recipe so that I can now fix this new treat for both of us.


Carol Kicinski January 8, 2012 at 11:24 am

Thanks Nancy – I have the same issue. I am married to a man who can eat ANYTHING! Sometimes I have to suffer as I watch him indulge :) Enjoy!


Shirley @ gfe January 8, 2012 at 10:09 am

My kind of comfort food, Carol! These look so so good! :-)



Carol Kicinski January 8, 2012 at 11:23 am

Thank you Shirley – I know right? What is more commforting than something warm you can eat with your hands?


saretta January 8, 2012 at 11:10 am

That looks so tasty.


Sarah @ Celiac in the City January 8, 2012 at 12:06 pm

Oh my, these look good! My husband is going to be a fan, I know it. Haven’t had Chebe products since I first went GF, but now might be time for a nice little reunion. Thanks, Carol!


Cara January 8, 2012 at 5:37 pm

Carol these sound fantastic! What a great find, there are so many ways one could customize this recipe too. (Btw, if you need someone to share your rutabaga, count me in! I love it.)


Lynne H January 8, 2012 at 6:16 pm

Yummy – these look absolutely delicious and so much fun to each something from your hands. Thanks Carol – hope you had a great New Year!!


Nancy January 8, 2012 at 9:52 pm

Do I cook the meat in advance? Is the meat tough? What if I used already cooked roast beef and shredded it finely? Looks great–can’t wait to try it!


Carol Kicinski January 9, 2012 at 9:53 am

I did not cook mine in advance and no, the meat was not tough – not being tough is one of the reasons you need to cut it very small. I have never tried with cooked meat but I see no reason why it would not work. I would be a little concerned about the meat drying out because you have to cook it long enough to get the dough fully cooked. What I would do is raise the temp to 375 and cook less time – try 25 – 30 minutes. Let me know how it works out!


Heidi @ Adventures of a Gluten Free Mom January 9, 2012 at 10:23 am

I’m with your husband on the rutabegas and turnip…Fuggedabowdit! These look yummy Carol!



Carol Kicinski January 9, 2012 at 5:14 pm

You know Heidi I have never had a rutebega! My hubby’s graphic and detailed retelling of his one and only rutebega eating expirience is too harrowing to repeat in public but needless to say it made an idelible impression on me! Pickled turnips I happen to like. Anyway, I have made a mental note – when you come to dinner NO TURNIPS or RUTABEGAS! Not that it is likely I would serve them to anyone anyway :)


Kim (Cook It Allergy Free) January 9, 2012 at 11:53 am

Oh, these look awesome. I am thinking this dough could work the same for a calzone too?! I have used some of the Chebe mixes before and they are really really easy and do come out really good. Will definitely be trying this now! :D


Carol Kicinski January 9, 2012 at 5:14 pm

Kim, I like the way you think :) They have a focaccia mix that would probably be really good for calzones too…


Tandy January 9, 2012 at 11:58 am

Thanks for this wonderful recipe. I hadn’t heard of Chebe products before. I usually can’t eat any of the ‘prepared’ mixes, because I have to avoid gluten, potato and yeast (really hard to find something without those). I’m ordering a case and can’t wait to try them. THANKS!!


Carol Kicinski January 9, 2012 at 5:10 pm

I am happy I could introduce you to these fab products! They don’t have any of those things you muct avoid so I am sure you will enjoy!


Jenn @LeftoverQueen January 9, 2012 at 2:20 pm

I should try chebe! I love pasties, of course haven’t had them in years….Hmmmmmmm….


Karen January 12, 2012 at 2:14 pm

I have been receiving your Simply Gluten Free e-mail and notice that you use a lot of packaged mixes in your recipes. Would it be possible to also give equivalent contents for those of us who do not use packaged mixes when we cook and bake?


Carol Kicinski January 12, 2012 at 5:54 pm

I try to create recipes that fill a wide range of people’s ability to cook, time and such – so I sometimes use mixes and sometime not. As you know, most people do not have the time or desire to make everything from scratch. If you have a specific question about substituting in a recipe I will be happy to answer it for you.


MR January 13, 2012 at 11:57 am

Karen, I’ve been eating pasties all my life and when we went gluten free we started making them using a homemade pastry crust. So any GF pastry crust that you have will really work well with these (the trick is to roll out the crust between wax paper and then use the wax paper to fold them up nicely since the crust is so sticky). Pasties ususally have a nice flaky crust to them which is why we decided to on the pastry crust aspect.


Laura January 17, 2012 at 3:18 pm

Made these for lunch today using Bob’s Red Mill wheat-free biscuit mix instead of Chebe and subbing chopped broccoli for the filling — fantastic!! Can’t wait to experiment with them and see what delicious variations I can come up with.


Carol Kicinski January 18, 2012 at 9:09 am

Thanks for reporting back Laura and I am happy you enjoyed!


Ray Helmuth August 3, 2012 at 8:18 am

Very good blog post.Thanks Again. Great.


Carol Kicinski August 5, 2012 at 11:11 am

Than YOU Ray!


Marty Schreiber October 2, 2012 at 5:14 am

I seriously love all the tough labor that you’ve devoted to keeping this site available for everyone. I truly hope this is around for a nice long time.


Carol Kicinski October 2, 2012 at 6:28 pm

Aww, thank you so much!


Bobbie February 18, 2013 at 8:33 pm

I loved your article, please also visit mine.


Carol Kicinski February 21, 2013 at 8:00 am

Thank you!


Dee February 28, 2013 at 7:36 pm

They were not made famous by Cornish coal miners, but by Cornish tin miners. Cornwall has been famous as a source of tin for thousands of years.


Carol Kicinski March 1, 2013 at 6:08 am

Thanks for the correction!


Sal March 5, 2013 at 7:04 pm

Can these be made with lactose free cheese? I want to bake these for relatives and some of them have lactose intolerance.


Carol Kicinski March 9, 2013 at 10:52 pm

Hi Sal, yes you can sub lactose free cheese no problem. Enjoy!


Bruno Corvino November 3, 2013 at 1:04 pm

Hi Carol!

The cheese burger pastry looks great! But I don’t have the Chebe All-Purpose Bread Mix here in Brazil. Do you know by any chance one made gluten free flour mix recipe that I could substitute it?

You site is great and thank you much for yours amazing recipes :)

Best Regards



CarolKicinski November 17, 2013 at 9:32 am

Hi Bruno,
If you live in Brazil you can certainly find tapioca or cassava flour – use that in place of the Chebe mix and add in a teaspoon of baking powder.

Thank you for your kind words, enjoy!


Bruno Corvino November 17, 2013 at 11:52 am

Hi Carol,
Thank you for the tip!
I’ll make it with tapioca flour. I let you know about the results :)
Thanks again and happy cooking :)


CarolKicinski November 23, 2013 at 11:50 am

Yes, please do and happy cooking to you!


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