Vegetable Cornish pasties

Vegetable Cornish pasties


44 people made this

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

Viv Bearpark

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.

Recently viewed

Reviews (2)


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


- 15 Sep 2012

Write a review

Click on stars to rate