Vegetarian Cornish Pasty

Delight in the comforting flavors of a traditional Cornish pasty with a veggie twist in this irresistible **Vegetarian Cornish Pasty** recipe. Featuring a flaky, golden pastry encasing a hearty, seasoned filling of diced potato, carrot, swede, onion, and sweet peas, this dish is a celebration of wholesome vegetables and tender textures. Infused with garlic and fresh thyme, the savory filling offers a fragrant, homely aroma, while the buttery crust elevates every bite. Perfect as a warm lunch, meal prep idea, or portable picnic treat, these pasties are made from scratch with a simple homemade dough and baked to perfection. Whether enjoyed fresh from the oven or at room temperature, these **vegetarian hand pies** are sure to be a family favorite!

Nutriscore Rating: 63/100

Prep Time:45 mins

Cook Time:50 mins

Total Time:95 mins

Servings: 4

Ingredients

• 450 grams all-purpose flour
• 100 grams unsalted butter
• 50 grams vegetarian shortening
• 150 milliliters cold water
• 300 grams potato
• 100 grams carrot
• 100 grams swede (rutabaga)
• 150 grams onion
• 50 grams frozen peas
• 2 units garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 1 unit egg

Directions

Step 1

Start by making the pastry. In a mixing bowl, combine the all-purpose flour and salt. Add the butter and vegetarian shortening, then rub together with your fingertips until the mixture resembles breadcrumbs.

Step 2

Gradually add cold water, a little at a time, stirring with a knife until the dough comes together. Wrap the dough in cling film and chill in the refrigerator for 30 minutes.

Step 3

Meanwhile, prepare the filling. Peel and finely dice the potato, carrot, and swede. Finely chop the onion and mince the garlic cloves.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 3 minutes until slightly softened.

Step 5

Add the diced potato, carrot, swede, and frozen peas to the skillet. Season with salt, pepper, and fresh thyme. Cook for another 10 minutes, stirring occasionally, until the vegetables are tender but not too soft. Remove from heat and let cool slightly.

Step 6

Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

Step 7

Divide the pastry dough into four equal portions. Roll out each portion on a lightly floured surface into a circle about 5 mm thick.

Step 8

Place a generous amount of the vegetable filling on one half of each circle, leaving a small border. Brush the edges with a beaten egg.

Step 9

Fold the other half of the pastry over the filling to create a half-moon shape. Press the edges to seal, then crimp them with your fingers or a fork.

Step 10

Place the pasties on the prepared baking tray and brush the tops with the remaining egg.

Step 11

Bake in the preheated oven for 35-40 minutes, or until golden brown and crisp.

Step 12

Allow the pasties to cool slightly on a wire rack before serving. Enjoy your homemade vegetarian Cornish pasty warm or at room temperature.

Nutrition Facts

Serving size	(1541.9g)

Amount per serving	% Daily Value*
Calories	3717.5

Total Fat 188.7g	0%
Saturated Fat 72.9g	0%
Polyunsaturated Fat 8.2g
Cholesterol 426.4mg	0%
Sodium 3061.9mg	0%
Total Carbohydrate 447.2g	0%
Dietary Fiber 26.9g	0%
Total Sugars 23.8g
Protein 65.8g	0%

Vitamin D 48IU	0%
Calcium 262.8mg	0%
Iron 25.2mg	0%
Potassium 2634.4mg	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: 45.3%

Protein: 7.0%

Carbs: 47.7%