The Cornish pasty is a beloved British pastry that’s typically filled with a hearty mix of meat and vegetables. However, with more people embracing plant-based diets, vegetarian alternatives have gained popularity. This vegetarian version of the classic Cornish pasty is just as delicious, offering a blend of savory vegetables wrapped in a golden, flaky pastry crust. Whether you’re a vegetarian or simply looking to try something new, this recipe is a perfect choice.
What is a Cornish Pasty?
The Cornish pasty originates from Cornwall, a region in the southwest of England. Traditionally, it was a portable meal for miners, packed with meat, vegetables, and seasoning. The pasty’s design, with its crimped edge, made it easy for miners to hold and eat with dirty hands, while keeping the filling enclosed. Over time, this savory pastry has become a staple in British cuisine.
In the vegetarian version, the meat is replaced with a variety of vegetables, such as potatoes, carrots, and swede (rutabaga), maintaining the hearty, comforting flavors that the traditional pasty is known for.
Ingredients for Vegetarian Cornish Pasty
To make a vegetarian Cornish pasty, you’ll need the following ingredients:
For the pastry:
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500g plain flour
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250g cold unsalted butter
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1 teaspoon salt
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6-8 tablespoons cold water
For the filling:
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2 large potatoes, peeled and finely diced
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2 medium carrots, peeled and finely diced
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1 small swede (rutabaga), peeled and finely diced
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1 small onion, finely chopped
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2 tablespoons olive oil
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Salt and black pepper to taste
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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A pinch of nutmeg (optional)
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1 tablespoon vegetable stock (optional)
For brushing:
- 1 egg (for egg wash) or plant-based milk for a vegan version
How to Make Vegetarian Cornish Pasty
Making vegetarian Cornish pasties is simple and involves two main parts: preparing the pastry and making the filling. Here’s a step-by-step guide to help you create the perfect pasty.
Step 1: Prepare the Pastry
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Mix the dry ingredients: In a large bowl, combine the flour and salt.
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Cut in the butter: Cut the cold butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to rub the butter into the flour until it resembles breadcrumbs.
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Add the water: Gradually add the cold water, one tablespoon at a time, mixing until the dough begins to come together. You may need more or less water depending on the humidity in the air. The dough should be smooth but not sticky.
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Chill the dough: Turn the dough onto a lightly floured surface and knead it a few times to bring it together. Wrap the dough in plastic wrap and place it in the fridge for about 30 minutes to rest and firm up.
Step 2: Prepare the Filling
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Heat the oil: In a large pan, heat the olive oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes.
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Add the root vegetables: Add the diced potatoes, carrots, and swede to the pan. Stir the mixture, ensuring the vegetables are coated with oil. Cook for a further 10-12 minutes until the vegetables begin to soften.
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Season the mixture: Season with salt, pepper, thyme, rosemary, and nutmeg (if using). If the mixture looks dry, you can add a tablespoon of vegetable stock or water to help the vegetables cook and soften. Stir frequently to prevent sticking and ensure even cooking.
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Cool the filling: Once the vegetables are tender, remove the pan from the heat and allow the filling to cool slightly before assembling the pasties.
Step 3: Assemble the Pasty
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Preheat the oven: While the filling cools, preheat your oven to 200°C (180°C fan) or 400°F.
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Roll out the dough: On a lightly floured surface, roll out the dough into a large rectangle. Then, divide it into 6 equal portions, depending on how big you want your pasties.
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Fill the pastry: Take one portion of dough and roll it into a circle about 18cm (7 inches) in diameter. Place a generous spoonful of the filling in the center of the circle. Be careful not to overfill the pasty, as it could burst during baking.
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Seal the pasty: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp the edges using your fingers or a fork to seal them tightly.
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Brush with egg wash: If using an egg wash, lightly beat the egg and brush it over the surface of the pasty to give it a golden color when baked. For a vegan version, use plant-based milk to brush the pasty.
Step 4: Bake the Pasty
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Place on a baking tray: Line a baking tray with parchment paper and place the prepared pasties on it. Ensure they are spaced out so they don’t touch while baking.
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Bake: Bake the pasties in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy. You can check the base by lifting the pasty; it should be golden and firm.
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Cool and serve: Once baked, remove the pasties from the oven and allow them to cool slightly before serving. They are best enjoyed warm but can also be eaten cold.
Tips for Perfect Vegetarian Cornish Pasty
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Add more vegetables: Feel free to experiment with other vegetables like parsnips, mushrooms, or bell peppers for a twist on the classic filling.
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Make ahead: You can prepare the pasties in advance and freeze them before baking. Simply freeze the assembled pasties on a baking tray, then transfer them to a freezer bag. When you’re ready to bake, cook them directly from frozen, adding a few extra minutes to the baking time.
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Vegan option: For a vegan version of the pasty, simply replace the butter with a plant-based alternative, and use plant-based milk or water for brushing the pastry instead of egg wash.
Why You Should Try This Recipe
Vegetarian Cornish pasties are an excellent choice for anyone looking to enjoy a hearty, savory meal without meat. The flaky pastry and delicious vegetable filling make for a filling and satisfying dish, whether you’re serving it for lunch, dinner, or as a snack. Plus, this recipe is easily adaptable to suit various dietary preferences, including vegan and gluten-free options.
This recipe brings the traditional Cornish pasty into the modern era with a plant-based twist, making it suitable for a wide variety of people. Whether you’re a vegetarian or simply looking for a new way to enjoy your vegetables, this dish will surely be a hit.
The vegetarian Cornish pasty is a delightful, satisfying meal that doesn’t compromise on flavor or texture. By using fresh, seasonal vegetables, you can create a filling that’s not only delicious but also packed with nutrients. The flaky pastry adds the perfect balance of crunch and softness, making each bite a treat. Whether you’re enjoying it on a picnic, as part of a hearty lunch, or at dinner, this vegetarian twist on a classic recipe is sure to please everyone at the table. So, roll up your sleeves and get ready to bake your own delicious vegetarian Cornish pasties!