Vegetable Cornish pasties
A meatless version of a traditional favourite.
Ingredients
Serves: 4
- 1 recipe wholemeal pastry (or shop bought)
- 60g butter
- 1 onion, thinly sliced
- 1 carrot, thinly sliced
- 1 swede, peeled and diced
- 1 large potato, peeled and diced
- 125g mushrooms, chopped
- 2 tablespoons water
- 1 teaspoon Marmite
- 60ml milk
- 1 egg
- 125g grated Cheddar cheese
- salt and pepper to taste
- 1 egg, beaten
Method
Prep:30min ›
Cook:1hr ›
Ready in:1hr30min
- Preheat oven to 200 C / Gas mark 6.
- Divide pastry into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
- Place a large frying pan over medium heat. Add butter and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, swede, potato, mushrooms and water. Lower heat and cover pan. Allow mixture to cook for 10 minutes, stirring occasionally.
- In a small bowl, dissolve marmite in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
- Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
- Place pasties on a baking tray and bake in preheated oven for 30 minutes, until pastry is golden brown.
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Reviews & ratings
Average global rating:
(25)
Reviews in English (18)
Tasted nicer hot than cold but very impressive. - 10 May 2012
- 15 Sep 2012
Awesome recipe! My husband and I have made this one many, many times. We use just potatoes, onions and carrots for the veg... tastes exactly like the ones I've had in Cornwall. I always get compliments on this recipe! Note on putting them together: For a true pasty shape, cut the dough into circles and put the filling in the center, leaving lots of room all around. You need less filling than you think! Then fold the dough over the filling so you have a semi-circle. Fold the bottom dough up over the top and press your thumb in all around to create indentations and seal in the filling. This creates the thick crust that Cornish miners would hold onto when eating them (they then threw the crust away!). - 13 Dec 2006 (Review from Allrecipes US | Canada)
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