Vegetarian Pasty Recipe: Cornish Pasties Recipe

5 from 5 votes

Vegetarian Pasty Recipe: Cornish Pasties Recipe

This vegetarian pasty recipe is based on the traditional Cornish pasty but instead of using meat focuses on root vegetables and is packed full of great flavour.

Prep Time1

Cook Time30

Total Time1 30

Course: Dinner, lunch, Snack

Cuisine: British, Cornish, UK

Diet: Gluten Free, Vegetarian

Servings:

Calories: 830kcal

Author: Laura Sirkovsky-Kauffman

Equipment

1 Baking Tray
1 Rolling pin (or a taco press)
1 parchment paper (or wax paper)
1 Large Bowl
1 Food Processor If you are making crust
1 pan

Ingredients

5 Potatoes
1 Carrot
1 Rutabaga
1 Cup Leeks Chopped
1 teaspoon Garlic Bouillon
1 Cup Cheddar Cheese Use an aged cheddar
2 tablespoon Fresh Thyme
1 tablespoon Dijon Mustard
2 tablespoon Oil I use Canola
8 tablespoon Butter Cold- for crust
2 Large Eggs one for crust, one for egg wash
1 ½ Cup Gluten Free Flour I use Cup4Cup

Instructions

First you are going to make your dough: Add the flour, cold butter that is cubed, egg, and 1-2 teaspoon of cold water into your food processor. Blend until it comes together to form a dough. Place in the fridge after you have covered with plastic wrap to preserve it.
To make your filling: Cut up the potatoes. Place them in a pot and fill it with water. Salt your water, it will help add flavor to the food. Boil until soft.
In the meantime, slice your onions: You can keep them longer (as if making caramelized onions) or dice them to ensure that each pasty will have plenty of onion. On medium heat, heat around 2-3 tablespoons of canola oil in a pan, and place the onions in. Allow them to turn golden brown. Set Aside.
Sauté the carrot and leek: in the mustard with a teaspoon of oil. Once soft, add to the onions. Then add the boiled potatoes allow it to start to come together to form a sort of mash.
Add the thyme: add the 2 tablespoons of fresh time, and continue to stir. Begin to season with garlic bouillon, salt, and pepper (do one pinch of salt at a time). Stir to make sure it is incorporated. Once you feel the flavor is balanced, add the 1 cup of cheddar cheese. Once the filling has come together, set it aside so it can cool until the point where it is lukewarm. You can transfer it to a large mixing bowl or keep it in the pan that you cooked it in.
Putting them together: Heat your oven to 350°F. This recipe can make 8-9 small pasties or if you wish to make large pasties, it will likely make 3 or 4.
To make your pie crust for your vegetarian pasty recipe, you can do this one of two ways.Take two piece of parchment paper, then take a ball of dough and place it between them. Use your rolling pin to roll it out until it is the size of a corn tortilla. On a taco press, take two pieces of parchment paper, and place a ball of pie dough between them. Press down, and do this until it is the size of a corn tortilla. You will want circles of pastry.
Once it is the size you want: scoop in the filling. Place it in the center of the dough in a line going across. Make sure you do not add too much filling, you do not want the pasty to pop open while it is baking. Fold the dough over, and crimp the dough along the edges of the pastry. Do this until all of the filling and dough is gone.
Once the pasties are assembled: place the pasties onto a prepared baking sheet )on baking sheets lined with parchment paper). Slit holes onto the top of each gluten free pasty to ensure that air can properly escape while baking. Now, take a beaten egg and brush the egg mixture onto the top of each pasty. Place in the preheated oven and bake for 25-30 minutes or until golden brown. When removed from the oven, allow them to sit for a few minutes. You do not want to burn your tongue when you bite into them.

Notes

You can use whatever pie crust you like for this recipe. I use my gluten free pastry dough recipe.

Nutrition