Vegan Cornish Pasty

Savor the comforting charm of a hearty Vegan Cornish Pasty, a plant-based twist on a British classic. Featuring a flaky, homemade pastry made with vegan butter and filled with a medley of perfectly seasoned vegetables—potatoes, swede, carrots, mushrooms, peas, and garlic—this recipe is bursting with texture and flavor. A sprinkle of nutritional yeast and a dash of soy sauce add richness and umami, while thyme ties the ingredients together in delightful harmony. Baked to golden perfection and brushed with almond milk for that glossy finish, these portable savory pies are ideal for a cozy dinner, meal prep, or an on-the-go snack. Easy to make from scratch and totally dairy-free, this vegan-friendly recipe is a crowd-pleasing comfort food you’ll want to make again and again.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 300 grams All-purpose flour
• 150 grams Vegan butter
• 100 ml Cold water
• 1 teaspoon Sea salt
• 1 medium Potato
• 100 grams Swede (rutabaga)
• 1 medium Carrot
• 1 medium Onion
• 100 grams Peas
• 100 grams Mushrooms
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Black pepper
• 1 teaspoon Thyme
• 1 tablespoon Soy sauce
• 2 tablespoons Unsweetened almond milk

Directions

Step 1

To make the pastry, combine the flour and sea salt in a large bowl. Rub in the vegan butter until the mixture resembles fine breadcrumbs.

Step 2

Gradually add cold water, mixing until the dough comes together without being sticky. Wrap the dough in cling film and chill in the fridge for 20 minutes.

Step 3

Preheat the oven to 200°C (392°F).

Step 4

Peel and finely dice the potato, swede, and carrot. Finely chop the onion, mushrooms, and garlic.

Step 5

Heat olive oil in a large pan over medium heat. Add onions and garlic, sauté until soft.

Step 6

Add the potatoes, swede, and carrot to the pan. Cook for 5 minutes, stirring occasionally.

Step 7

Stir in the mushrooms and peas. Add the nutritional yeast, black pepper, thyme, and soy sauce. Cook for another 2-3 minutes until the vegetables are tender.

Step 8

Remove the mixture from the heat and allow it to cool slightly.

Step 9

On a floured surface, roll out the pastry dough to about 3mm thick. Cut out circles roughly 20cm in diameter.

Step 10

Place a generous spoonful of the filling onto one half of each pastry circle, leaving space around the edges.

Step 11

Brush the edges with almond milk and fold the pastry over to enclose the filling, crimping the edges to seal.

Step 12

Place pasties on a baking sheet lined with parchment paper. Brush the tops with more almond milk.

Step 13

Bake in the preheated oven for 20-25 minutes or until golden brown.

Step 14

Remove from the oven and allow to cool for a few minutes before serving.

Nutrition Facts

Serving size	(1308.7g)

Amount per serving	% Daily Value*
Calories	2969.5

Total Fat 160.8g	0%
Saturated Fat 82.3g	0%
Polyunsaturated Fat 6.4g
Cholesterol 4.5mg	0%
Sodium 4358.8mg	0%
Total Carbohydrate 315.9g	0%
Dietary Fiber 25.4g	0%
Total Sugars 24.9g
Protein 54.6g	0%

Vitamin D 11.0IU	0%
Calcium 281.1mg	0%
Iron 19.8mg	0%
Potassium 2583.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 7.5%

Carbs: 43.1%