Mar 14 2013

Vegetarian Cornish Pasties

Vegetarian Cornish PastiesThis recipe is outstanding! It satisfies even the most scrutinizing meat lovers, and is very kid friendly. They are easy to freeze and great for school lunches.

This would be a great veggie substitute on holidays like Thanksgiving, Christmas, or Easter. Being as pasties are an Irish fav, they are an obvious choice for St. Patrick’s Day as well.

The rinsing and cutting honestly took 10 minutes, so don’t skip it because you think there’s a lot of prep. Same for the dough – 5 minutes.

The recipe comes from Vegetarian Times, and the magazine’s version is not vegan. To veganize it, simply replace eggs with an egg substitute (I like Ener-G Egg Replacer), and in place of the Gruyere cheese, use Daiya.


  • 1 ¾ cups all-purpose flour, plus more for rolling
  • ½ tsp. salt
  • 5 Tbs. cold Earth Balance non-dairy butter, cut into cubes


  • 1 tsp. vegetable oil
  • 1 small onion, finely diced (½ cup)
  • 1 stalk celery, finely diced (¼ cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 small rutabaga, peeled and diced (1 cup)
  • 1 small potato, finely diced (½ cup)
  • 1 carrot, peeled and finely diced (½ cup)
  • ½ tsp. dried thyme
  • 2 large eggs (or Egg Replacer equivalent)
  • 1 Tbs. spicy brown mustard
  • ¼ cup grated reduced-fat Gruyère cheese (or non-dairy Daiya Vegan Cheese)

1. To make Dough: Sift flour and salt into bowl. Cut in butter using pastry cutter, 2 knives, or your hands. Mixture should resemble coarse meal. Stir in 6 to 8 Tbs. ice water, or just enough to hold mixture together. Pinch dough between your fingers; if it sticks, dough is wet enough. Shape into disc, and wrap in plastic wrap. Chill 1 hour.

2. To make Filling: Heat oil in large skillet over medium heat. Add onion, celery, and garlic; cook 5 to 7 minutes, or until onion is lightly browned. Add rutabaga, potato, carrot, and thyme; cook 3 minutes, then add 1/2 cup water. Reduce heat, cover, and steam vegetables 10 to 12 minutes, or until tender.

3. Whisk 1 egg (Egg Replacer) with mustard in large bowl. Stir in vegetables and Gruyère (Daiya), and season with salt and pepper, if desired. Whisk remaining egg with 2 Tbs. water in separate bowl to make egg wash, and set aside.

4. Preheat oven to 400°F. Coat baking sheet with cooking spray.

5. Divide Dough in half, and roll 1 half out on floured work surface to 1/8-inch thickness. Cut out 8 discs with 5-inch round cutter. Add leftover Dough to remaining Dough, and repeat to make 8 more Dough discs. Roll each disc out to long oval; brush edges of each oval with egg wash. Place 3 Tbs. Filling on 1 side of oval, and fold Dough over to make semicircle. Press Dough around Filling to remove any air, making sure no Filling leaks out of edges. Crimp edges with fork tines to seal. Repeat with remaining Dough and Filling until you have 16 pasties. Brush tops with egg wash, and sprinkle with salt and pepper, if desired. Bake on prepared baking sheet 25 to 30 minutes, or until golden brown.

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