• Life on the Veg

The ultimate home-made Cornish Pasty 🤩🥟

Having spent most of my childhood in the gorgeous Kernow (Cornwall - a beautiful coastal region of the UK - worth a google), my love of pasties is molded to my very soul. Having been lucky enough to be able to buy our first house there, my husband has now been bitten by the pasty bug. YAAAASSSS! So now, he's turned his master-vego chef skills to creating the ultimate pasty. For all non UK-ers, a pasty is like a pie, empanada style. Shortcrust pasty heaven.

Firstly, who knew it was so ridiculously easy to make shortcrust pastry????😲!

The husband followed the recipe by The Vegan Society (www.vegansociety.com), and they came out lip-smackingly perfect! I've accepted fate, and am prepared to be the size of a dugong by the time this COVID-19 crisis is over. #husbandisafeeder 🌝


So here's the recipe (serves 4) - Thank you Vegan Society for helping my plant-based pasty dreams come true! 🤤

Ingredients

Pastry

  • 8 oz (225g) plain flour

  • 4 oz (115g) very cold vegan margarine

  • Pinch salt

  • Coldwater to mix

Filling

  • 2 oz (55g) vegan margarine

  • 1 stick celery, finely chopped

  • 1 medium carrot, finely chopped

  • 1 medium potato, diced

  • 1 small onion, sliced

  • 2 oz (55g) mushrooms, coarsely chopped

  • 1 tsp mixed dried herbs

  • Seasoning to taste

  • 1/2 tsp yeast extract (optional)

Method

  1. Pre-heat oven to 200C/400F/gas mark 6

  2. Start with the pastry: rub the margarine into flour, mixing well. Add salt and then just enough water to bind the mixture to a stiff dough. If possible, cover with cling film and leave in the fridge for half an hour.

  3. Roll the dough out and cut into four even-sized squares, placing them onto a lightly greased baking sheet.

  4. Melt the margarine and gently fry the celery, carrot, potato and onion for 5 minutes. Add mushrooms, cover pan and cook on a low heat for 10 minutes more, or until soft. Add herbs, seasoning and yeast extract.

  5. Divide the vegetable mixture between the squares of dough, draining first if necessary. Dampen the edges with water, fold across diagonally, and press firmly to seal.

  6. Bake for 20 minutes, or until the pastry is cooked.

I don't know why we ever thought we may miss out on our favourite food when we transitioned to Veganism, it's just not the case at all! Pasty on my plant-based friends!!


All recipe credit due to The Vegan Society - https://www.vegansociety.com/resources/recipes/main-meals/cornish-pasties

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