Veggie Cornish Pasties!

Something I constantly crave is a delicious Cornish pasty from the Cornish Pasty Co., I haven’t found anywhere that does a better pasty for a half-decent price. They also offer so many different varieties aside from just the standard traditional meat Cornish pasty, my favourite one they offer is the vegetarian Marmite & Cheese, and as I can’t buy one at the moment, I thought I'd have a go at making my own! I ended up making vegetarian pasties instead of marmite & cheese and tried to make them as traditionally as I could just using potatoes, carrots, peas and a small amount of stock, they turned out to be delicious as well as super easy to make and I can’t wait to share the recipe with you! This is also doubly exciting as this is my very own recipe so if you make it and like it, it’ll mean the world! 


Ingredients 
Makes 5 pasties 

2 Small Potatoes 
1 Medium Carrot 
1 Veggie Stock Cube 
600ml Boiling Water 
1 Pack of Pre-Made Shortcrust Pastry (around 200-300g) 
Plain Flour, for dusting 
30g Garden Peas 
1 Egg (can be subbed for dairy-free milk to make this 100% vegan!!) 

(Please ignore the cheese in the picture I ended up not using it haha!) 


To start with, preheat the oven to 200C/ 180 Fan/ Gas Mark 6 and add your potatoes and carrots to a medium pan, pour the boiling water into the pan on medium-high heat, add a stock cube with some salt and pepper and whisk until it dissolves then let the veggies boil for 10 mins. 


Now, un-fold your pastry on a lightly floured surface, make sure all the edges are flat and any tears are pushed back together. 


Using a 13cm plate/cutter, cut out circles of pastry and place them on a silicone baking mat or greased baking tray. Keep re-rolling the pastry until you’ve used it all up. 


Your veg should be nearly boiled now, in the last 3 minutes add in your peas and give it all a good stir. 


Before draining off the veg, I kept about 3 tbsp of stock in a little mug just to use inside our pasties, then take the veg off the heat and drain the water away. 



Now to assemble the pasties! Start by spooning a small amount of your veg filling into the middle of the pasty, the pastry is pretty flexible so it should hold quite a lot of filling I only had about a tbsp leftover after filling 5 pasties. 


To seal your pasties, dab a small amount of water all around the edge of the pastry and bring the sides together and seal, gently pinch all the way along to make sure the pastry is fully sealed and then every half an inch or so just pinch the pastry seal together with your fingers to create that “crimped” look that you see on a pasty…mine aren’t the best but you get the idea! 


Repeat with the rest of the pasties until they’re all sealed, you can also try a folding technique where you pinch and fold the pastry seal behind itself as you move along the top, you can see my attempt at that with the pastry at the front of the picture but please ignore the funky pasty on the back left…not all pasties are created equal. 


Now, beat an egg in a small bowl/mug and using a pastry brush just lightly brush the pastry with egg so that we get a lovely golden colour when baking. If you don’t want to use egg you can use milk, and as I said before, to make this 100 % vegan just use plant-based milk or egg at this point! 


Before putting them in the oven, just make a small cut into the side of your pasties to allow the steam to escape! 


Put them in the oven for about 20 minutes until the pastry is crisp and a beautiful golden brown colour. Let them cool on their tray for 10 minutes and then you’re ready to tuck in!! 


These really do taste as good as they look! As much as I enjoy a pastie the next day for lunch, these are best when they’re warm and fresh out of the oven, we actually don’t have any left as my partner stole them all for work the next day! I guess that means they’re a hit so I’m ok with it, I love how these can so easily be made vegan and it uses very very basic ingredients so literally anyone can have a go at making them. I would highly suggest getting little ones involved or trying them out if you’ve never baked anything like this before.
In addition to these pasties I'm going to be releasing a marmite & cheese pasty recipe and also having a look into making the pasty pastry (that’s a tongue twister) from scratch…it’s a little harder than it sounds because a traditional recipe uses lard which is nowhere near veggie or vegan, but I’ll find a way! 
In the meantime please have a go at making these and adding any of your favourite veggies into it and let me know how you get on! 

H x 

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