Vegetarian Cornish Pasty
Discover the ultimate comfort food with this irresistible Vegetarian Cornish Pasty recipe! Featuring a flaky, buttery homemade pastry encasing a hearty filling of tender potatoes, sweet carrots, earthy swede, and vibrant peas seasoned with garlic and fresh thyme, this vegetarian twist on the traditional Cornish pasty is bursting with flavor in every bite. Perfectly golden and crispy on the outside, each pasty is packed with wholesome ingredients, making it a satisfying meal for vegetarians and non-vegetarians alike. Ideal for lunch, dinner, or even as an on-the-go snack, these pasties are a crowd-pleasing classic that can be enjoyed warm or at room temperature. Ready in under two hours, this recipe is perfect for those looking to wow their family or guests with a homemade treat that highlights rustic, comforting flavors.
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Recipe Information
Ingredients
- 450 grams all-purpose flour
- 100 grams unsalted butter
- 50 grams vegetarian shortening
- 150 milliliters cold water
- 300 grams potato
- 100 grams carrot
- 100 grams swede (rutabaga)
- 150 grams onion
- 50 grams frozen peas
- 2 units garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 unit egg
Instructions
Start by making the pastry. In a mixing bowl, combine the all-purpose flour and salt. Add the butter and vegetarian shortening, then rub together with your fingertips until the mixture resembles breadcrumbs.
Gradually add cold water, a little at a time, stirring with a knife until the dough comes together. Wrap the dough in cling film and chill in the refrigerator for 30 minutes.
Meanwhile, prepare the filling. Peel and finely dice the potato, carrot, and swede. Finely chop the onion and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 3 minutes until slightly softened.
Add the diced potato, carrot, swede, and frozen peas to the skillet. Season with salt, pepper, and fresh thyme. Cook for another 10 minutes, stirring occasionally, until the vegetables are tender but not too soft. Remove from heat and let cool slightly.
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Divide the pastry dough into four equal portions. Roll out each portion on a lightly floured surface into a circle about 5 mm thick.
Place a generous amount of the vegetable filling on one half of each circle, leaving a small border. Brush the edges with a beaten egg.
Fold the other half of the pastry over the filling to create a half-moon shape. Press the edges to seal, then crimp them with your fingers or a fork.
Place the pasties on the prepared baking tray and brush the tops with the remaining egg.
Bake in the preheated oven for 35-40 minutes, or until golden brown and crisp.
Allow the pasties to cool slightly on a wire rack before serving. Enjoy your homemade vegetarian Cornish pasty warm or at room temperature.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 533 mg | 23% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 5.8 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 694 mg | 15% | |
*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.
