Cornish Recipes – Vegan Cornish Pasties
This recipe lists filling ingredients for a vegan Cornish pasty, but you can alter to create any type of filling.
Ingredients:
For the pastry:
- 10 oz/275g/2 cups plain flour (I use a mixture of 3 oz white & 7 oz wholewheat/wholemeal)
- 5 oz/130g/ 3/4 cup hard margarine
- pinch of salt
- water to mix
For the filling:
- 1 tablespoon oil or margarine
- 1 onion, roughly chopped
- 1 small Swede chopped (about 1/2 inch dice)
- 4 medium/large carrots chopped as above
- 1 medium/large potato chopped as above
- 1 tsp yeast extract
- black pepper to taste
Method:
Pastry:
Mix flours and salt together. Rub in grated marg until the mixture looks like fine breadcrumbs. Add cold water a tablespoon at a time until the mixture holds together and a firm dough is formed. Knead lightly. Put in fridge
Filling:
Melt the margarine or heat the oil in a large saucepan. Add the vegetables and stir well. Put lid on saucepan and cook, on a low heat for about 20 minutes, stirring occasionally until vegetables are nearly cooked. Stir in yeast extract and add black pepper, and allow the mixture to cool. Remove pastry from fridge and cut into four equal pieces. Roll out each piece roughly into a circle of about 7 inch (this is very roughly – I never actually measure it!). Place 1/4 of the vegetable mixture along the center of each circle and wet edges, bring them together above the vegetable mixture and seal and ‘crimp’. Brush with soya milk and cook (in a preheated oven!) at 180C / 375F on the middle shelf for about 40-45 minutes.
Recommended Reading:
Cornish Cookery: Recipes of Today & Yesteryear – $45.00
