A Vegan Cornish Pasty is easy and quick to prepare and a real treat for the palate!
The Cornish Pasty is a typical recipe from Cornwall. Traditionally, these are half-moons folded by hand and stuffed with beef, potatoes and onion.
Today, I want to present you this vegan, lighter alternative that is perfect as an appetizer or snack for your aperitifs but even for a main dish. But now enough talk, take your apron, light the stove and let’s get to work!
Yields: 4 pasties
Prep Time: 1h Cook Time: 25 mins Total: 1h 25 mins
What is the Cornish Pasty?
Considered the most representative dish of Cornwall, the Cornish Pasty is a savory shortcrust pastry in the shape of a crescent and filled with meat, potatoes, onions and rutabaga or swede, better known as Swedish turnip because it is widespread in the north Europe. Once closed, it is seasoned with salt and pepper before being cooked in the oven.
Vaguely similar to the Romanian and Austrian plaziche , the Cornish pasty also recalls the Sardinian panadas and – according to some – could derive from the palacinta , a typical food of the Roman legionaries.
How do make a Vegan Cornish Pasty
In order to turn the original cornish pasty recipe into a vegan one I have done the following:
- Use non-dairy fat like olive oil for the pastry. You can also use dairy free butter. I suggest that you use the measurements provided here as when changing ingredients sometimes you need to add more flower, water or fat.
- Replace the meat by non-meat alternative or remove completely. Here I am not adding any meet to the recipe, but you can add up to 200g or 7oz without problems.
Vegan Cornish Pasty Recipe
Ingredients
For the dough:
- 4 1/4 cups flour
- 3/4 cup olive oil
- 1/4 cup olive oil (optional)
- 3/5 cup water
- 2 pinch of salt
For the filling:
- 7 oz potatoes
- 7 oz swede (or rutabaga)
- 1 onion
- 7 oz button mushrooms
- 1 pinch rosemary, dried
Procedure
PREPARING THE DOUGH
- Put the sifted flour in a large bowl, add the olive oil and salt and mix well with a wooden spoon.
- When all the ingredients are well blended, add the water a little at a time and knead until your dough becomes firm.
- Wrap the dough in cling film and let it rest in the fridge for about 30 minutes.
- While your dough rests in the fridge, prepare the filling.
CONTINUE WITH THE FILLING
- Take a non-stick pan and add a drizzle of olive oil. Finely chop the onion and cook over low heat.
- Then cut the potatoes, swede and mushrooms into small pieces and put them in the pan. Salt and pepper to taste and add a little dried rosemary.
- Cook the vegetables with the lid on, stirring occasionally until they are cooked.
- Once the vegetables are cooked, move them into a bowl to let them cool.
- Then take your dough from the fridge.
PREPARE THE CORNISH PASTIES
- Roll the dough out with a rolling pin. Cut out the rounds of pasta with a pastry cutter with a diameter of 10cm / 4 inches.
- Place about two teaspoons of filling on one side of your round of pasta and fold the dough in half, so that it becomes a crescent.
- With a fork seal the ends of your Cornish Pastry and proceed in this way.
- Bake the mini Cornish Pasty for about 25 minutes at 200˚C in a static oven and enjoy your meal!
Tips
- These vegan cornish pasties freeze really well raw and can be baked straight from frozen at 180ºC for around an hour
Vegan Cornish Pasty Recipe
Ingredients
For the dough
- 4 1/4 cups flour
- 3/4 cup olive oil
- 1/4 cup olive oil optional
- 3/5 cup water
- 2 pinch of salt
For the filling
- 7 oz potatoes
- 7 oz swede or rutabaga
- 1 onion
- 7 oz button mushrooms
- 1 pinch rosemary dried
Instructions
PREPARE THE PASTRY
- Put the sifted flour in a large bowl, add the olive oil and salt and mix well with a wooden spoon.
- When all the ingredients are well blended, add the water a little at a time and knead until your dough becomes firm.
- Wrap the dough in cling film and let it rest in the fridge for about 30 minutes.
- While your dough rests in the fridge, prepare the filling.
CONTINUE WITH THE FILLING
- Take a non-stick pan and add a drizzle of olive oil. Finely chop the onion and cook over low heat.
- Then cut the potatoes, swede and mushrooms into small pieces and put them in the pan. Salt and pepper to taste and add a little dried rosemary.
- Cook the vegetables with the lid on, stirring occasionally until they are cooked.
- Once the vegetables are cooked, move them into a bowl to let them cool.
- Then take your dough from the fridge.
PREPARE THE CORNISH PASTIES
- Roll the dough out with a rolling pin. Cut out the rounds of pasta with a pastry cutter with a diameter of 10cm / 4 inches.
- Place about two teaspoons of filling on one side of your round of pasta and fold the dough in half, so that it becomes a crescent.
- With a fork seal the ends of your Cornish Pastry and proceed in this way.
- Bake the mini Cornish Pasty for about 25 minutes at 200˚C in a static oven and enjoy your meal!