A traditional English favorite, it is believed that Cornish Pasties were made for Cornish tin miners. Unable to return to the surface they had a ready meal all in one. The thick crust enabled them to hold it with dirty hands and not contaminate their lunch. They were often made with meat at one end and fruit or jam at the other! This version makes them into a healthy vegetarian dish.
Pasties are hardy enough to be a meal in an of themselves.
Cornish Pasties
Author: Recipe Mash Team
Recipe type: Main Courses
Cuisine: British
Prep time:
Cook time:
Total time:
Serves: 4
This recipe is a vegetarian version of the well-loved English Cornish Pasties dish.
Ingredients
For the pastry:
- 5 oz unsalted butter or vegetarian butter/magarine
- 8oz plain flour
- 1 tsp salt
- 5 fl oz of very cold water
- unsweetened milk, or soya milk to glaze
For the Filling:
- 7 potatoes, peeled and chopped into chunks
- ½ onion, peeled and cut into chunks
- 4 oz swede or carrots, peeled and cut into chunks
- 2 - 3 tsp light vegetable stock powder
- 2 oz kidney beans, rinsed and drained
- Sea salt and pepper to season
Instructions
- Preheat the oven to 370F/190C/Gas 5.
- Grease a baking sheet, or line with baking paper (not greaseproof).
- To make the filling, put the ingredients except the kidney beans into a food processor and process until finely chopped.
- Add to a bowl and mix in the kidney beans.
- Season to taste.
To make the pastry:
- Grate 4 oz of the butter or margarine into 7 oz of the flour and salt.
- Stir and cut through well with a blunt knife to break up the butter a little.
- Using the knife, slowly stir in the water until you have a soft dough. Do not make it too sticky.
- Using the remaining flour, gently roll out the pastry until about 1cm thick.
- Fold the pastry into thirds by bringing the bottom edge up two thirds and the top edge down. Fold the sides in the same way.
- If not using straight away, wrap in foil and place in fridge to chill.
To Make the Pasties:
- Roll out the pastry to about 1cm thick and cut into 4 circles the size of a large tea plate.
- Pile the filling into the middle of each circle and top with a piece of the remaining butter.
- Dampen the edge of the pasty with some water and fold the pastry over the filling to form a half circle.
- Try to stuff as much filling in as you possibly can.
- To make the traditional edging, beginning at the right side and use the forefinger and thumb of your right hand. Pinch the pastry together and then fold it over on itself by about 5cms. Continue along until you have finished, making a rope-like join.
- Place the pasties on the prepared baking sheet. Brush each one with the milk and bake in the oven for 45 mins.
- Should they burst then do not worry. They are simply known as 'laughing pasties' when this happens.
Nutrition Information
Serving size: Per serving Calories: 545kcal Fat: 30g Saturated fat: 19g Carbohydrates: 61g Sugar: 3g Sodium: 34g Fiber: 4g Protein: 9g Cholesterol: 77mg 
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