Vegan Cornish Pasty
Delight in the hearty flavors of a classic British dish with this Vegan Cornish Pasty recipe, perfect for plant-based eaters and comfort food lovers alike. Featuring a flaky, homemade pastry stuffed with a savory medley of tender potatoes, carrots, swede, mushrooms, and peas, this vegan twist on the traditional Cornish pasty captures the essence of the original while skipping the meat. Seasoned with nutritional yeast, thyme, and a hint of soy sauce, the filling is both rich and satisfying, ensuring every bite is packed with flavor. Easy to prepare and baked to golden perfection, these pasties are ideal for make-ahead lunches, casual dinners, or on-the-go meals. Pair this warm, hand-held delight with a fresh green salad or enjoy it solo as a comforting treat.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Vegan butter
- 100 ml Cold water
- 1 teaspoon Sea salt
- 1 medium Potato
- 100 grams Swede (rutabaga)
- 1 medium Carrot
- 1 medium Onion
- 100 grams Peas
- 100 grams Mushrooms
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Black pepper
- 1 teaspoon Thyme
- 1 tablespoon Soy sauce
- 2 tablespoons Unsweetened almond milk
Instructions
To make the pastry, combine the flour and sea salt in a large bowl. Rub in the vegan butter until the mixture resembles fine breadcrumbs.
Gradually add cold water, mixing until the dough comes together without being sticky. Wrap the dough in cling film and chill in the fridge for 20 minutes.
Preheat the oven to 200°C (392°F).
Peel and finely dice the potato, swede, and carrot. Finely chop the onion, mushrooms, and garlic.
Heat olive oil in a large pan over medium heat. Add onions and garlic, sauté until soft.
Add the potatoes, swede, and carrot to the pan. Cook for 5 minutes, stirring occasionally.
Stir in the mushrooms and peas. Add the nutritional yeast, black pepper, thyme, and soy sauce. Cook for another 2-3 minutes until the vegetables are tender.
Remove the mixture from the heat and allow it to cool slightly.
On a floured surface, roll out the pastry dough to about 3mm thick. Cut out circles roughly 20cm in diameter.
Place a generous spoonful of the filling onto one half of each pastry circle, leaving space around the edges.
Brush the edges with almond milk and fold the pastry over to enclose the filling, crimping the edges to seal.
Place pasties on a baking sheet lined with parchment paper. Brush the tops with more almond milk.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Remove from the oven and allow to cool for a few minutes before serving.
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 4359 mg | 190% | |
| Total Carbohydrate | 315.9 g | 115% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 24.9 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 281 mg | 22% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2583 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
