Step 1

1. Using a large bowl, whisk together flour, sugar, xanthan gum and baking soda

Step 2

2. Using a box grater, grate 2/3 of the butter into dry ingredients. Keep the other 1/3 in the fridge. (It will be used for the inside of the pasties). Using a fork, mix the butter just long enough to coat with the flour. Using your fingers, work the butter into the flour until slightly crumbly.

Step 3

3. Add sour cream and mix. The dough will still be a bit dry. At this point, add one tablespoon at a time of ice water and, using your hands, knead the dough until it begins to come together. If the dough is too dry, keep adding 1 tablespoon of ice water while working the dough until it holds together. I used 6 tablespoons.

Step 4

4. Transfer dough onto a plastic wrap and form a compact disk. Wrap the dough and place it in the refrigerator for 45 minutes.

Step 5

5. Preheat oven to 350 F and line a large baking sheet with parchment paper

Step 6

6. Meanwhile, prepare the filling. Using a large bowl, combine the steak, potatoes, rutabaga and onions. Generously season with salt and pepper and set aside.

Step 7

7. Roll the chilled pastry dough into a log and cut it into 6 equal pieces for large pasty, or 8 for small. Wrap and keep the other pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured parchment paper to an 8 inch or 6-inch circle that's about 1/8 inch thick. You can use a plate as your guide and cut the dough around it to form your circle.

Step 8

8. Divide the filling into equal portions for each pasty. Spread steak mixture slightly off-center on each round of dough and top with 2 thin slices of butter. Fold dough over the mixture to form a half-moon shape. You can use the parchment paper to lift the dough and fold it over the filling. Wet the tips of your fingers lightly with water and moisten inside of the edges of the pastry dough. Seal the dough and crimp the edges using a fork or your fingers. Place each pasty on the prepared baking sheet.

Step 9

9. Brush each pasty with egg mixture and bake for 45 minutes or until golden brown. Remove from the oven and cool for 10 minutes before serving.

Step 10

10. Chefs note; if you have leftover filling, add it to soups or stews.