If you are looking for a satisfying, portable, and hearty vegetarian lunch, these Vegetable Cornish Pasties are an absolute must-try. This recipe is a fantastic, meatless take on the traditional handheld savory pies that originated in Cornwall, England.
Originally created as a full meal for tin miners, authentic pasties were enclosed in a thick, crimped pastry crust that miners could hold onto with dirty hands (and then discard) while eating the savory filling inside. This modern, vegetarian version fills a rustic whole wheat pastry with a beautiful blend of sautéed potatoes, turnips, carrots, and mushrooms. The filling is brought together with a savory, umami-rich sauce made from yeast extract (like Marmite or Vegemite) and sharp Cheddar cheese, ensuring every bite is rich, savory, and deeply comforting!
Pro-Tips for Perfect Pasties
To ensure your pastry is golden and your filling stays safely inside, keep these crucial kitchen prep tips in mind:
- The Authentic Fold: Reviewer amyawright shared a fantastic tip for achieving a true Cornish shape: cut your dough into large circles instead of squares. Place the filling in the center, leaving plenty of room around the edges (you need less filling than you think!). Fold the dough over into a semi-circle, fold the bottom edge up over the top, and firmly press your thumb in all around to create indentations. This creates the iconic, thick, sealed crust.
- Root Vegetable Prep: Because the vegetables only cook for a short time on the stovetop before baking, it is crucial to dice the potatoes, turnips, and carrots very small and uniformly. Large chunks will remain hard after baking.
- The Power of Yeast Extract: Do not skip the yeast extract spread! Ingredients like Marmite provide a massive hit of savory, meaty umami flavor that is essential for a vegetarian recipe. If you cannot find yeast extract, a dash of soy sauce or a spoonful of savory mushroom bouillon paste can work as a substitute.
Delicious Variations to Try
This recipe is incredibly forgiving and easily adaptable to whatever root vegetables you have in your crisper drawer:
- Curry Twist: For a fantastic flavor variation, reviewer smkinnear suggests replacing the yeast extract with a mixture of Garam Masala and Curry Powder dissolved in a little water for an Indian-inspired, spicy filling.
- Make it Vegan: To make this recipe completely plant-based, use a vegan butter alternative for sautéing, swap the milk for unsweetened oat milk, omit the eggs, and use a melting vegan Cheddar cheese. You can brush the pastry with a little almond milk instead of an egg wash to get a golden finish.
- The “Rough Puff”: If you aren’t a fan of whole wheat pastry, you can easily substitute it with traditional store-bought pie crust, or try an authentic English “rough puff” pastry for an extra flaky, buttery texture!
Also Read : Buckwheat Soba Tiger Salad
Vegetable Cornish Pasties
4
servings30
minutes1
hour620
kcalIngredients
The Filling:
1/4 cup butter (or margarine)
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced very small
1 large potato, peeled and diced very small
1/4 pound mushrooms, chopped
2 tablespoons water
1 teaspoon yeast extract spread (like Marmite)
1/4 cup milk
1 large egg
1/4 pound shredded Cheddar cheese
Salt and pepper, to taste
The Pastry:
1 recipe whole wheat pastry for a double crust (or 2 store-bought pie crusts)
1 large egg, lightly beaten (for the egg wash)
Directions
- Prep the Oven and Pastry: Preheat your oven to 400°F (200°C). Divide the pastry dough into four equal portions. Roll each portion out into a square (or a large circle for a more traditional shape). Set the pastry aside to rest.
- Sauté the Vegetables: Place a large skillet over medium heat. Add the butter and allow it to melt. Add the thinly sliced onion and sauté for 5 minutes, until translucent and just beginning to brown.
- Simmer the Filling: Add the prepared carrot, turnip, potato, mushrooms, and 2 tablespoons of water to the skillet. Lower the heat, cover the skillet tightly, and allow the mixture to cook and steam for 10 minutes, stirring occasionally until the vegetables are tender.
- Create the Sauce: In a small bowl, dissolve the yeast extract spread in the 1/4 cup of milk. Whisk in 1 egg.
- Bind the Filling: Pour this milk and egg mixture into the cooked vegetables in the skillet. Stir continuously over low heat until the mixture thickens slightly and binds the vegetables together. Remove from the heat. Fold in the shredded Cheddar cheese and season generously with salt and pepper to taste. Set the filling aside to cool slightly.
- Assemble the Pasties: Place 1/4 of the slightly cooled filling onto one half of each prepared pastry square (or circle). Fold the pastry over the filling (diagonally for a square, or into a half-moon for a circle). Tightly crimp and seal the edges with your fingers or a fork to ensure no filling leaks out.
- Egg Wash: Carefully transfer the sealed pasties to a parchment-lined baking sheet. Brush the tops of the pastry generously with the beaten egg wash.
- Bake: Bake in the preheated oven for 30 minutes, or until the pastry is puffed, flaky, and beautifully golden brown. Allow to cool slightly before serving!
Notes
- Cooling the Filling: Do not place boiling hot filling onto raw pastry dough! The heat will melt the butter in the dough, resulting in a soggy, dense crust. Let the vegetable mixture cool until it is just warm before assembling.
- Storage and Freezing: Baked pasties can be kept in the refrigerator for up to 3 days and reheated in a 350°F oven. Unbaked, fully assembled pasties freeze beautifully. Freeze them solid on a baking sheet, then transfer to a freezer bag. You can bake them straight from frozen, just add 10 to 15 extra minutes to the baking time.
