Vegetable Cornish pasties

    Vegetable Cornish pasties


    47 people made this

    About this recipe: A meatless version of a traditional favourite.

    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

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 200 C / Gas mark 6.
    2. Divide pastry into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
    3. 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.
    4. 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.
    5. 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.
    6. Place pasties on a baking tray and bake in preheated oven for 30 minutes, until pastry is golden brown.

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    Reviews (2)


    Tasted nicer hot than cold but very impressive. - 10 May 2012


    - 15 Sep 2012

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