
Veggie Cornish Pasty
Now you can enjoy the pleasures of a pasty even if you’re a vegetarian with this veggie Cornish pasty. Simple to cook & perfect for the winter.
Quick Stats
Easy
4 servings
55 minutes bake time
Veggie Cornish Pasty
Now you can enjoy the pleasures of a pasty even if you’re a vegetarian with this veggie Cornish pasty. Simple to cook & perfect for the winter.
Ingredients
- 1 large onion, finely chopped
- 1 medium potato, peeled and thinly sliced
- 150g parsnips, peeled and thinly sliced
- 2 tbsp chopped parsley
- 125g mature cheddar, grated
- 500g JusRol shortcrust pastry
- A little flour
- 1 egg, beaten
Equipment required
- Rolling Pin
- Baking tray
- Pastry Brush
Techniques Used
-
How to Make a Cornish Pasty
How to Make a Cornish Pasty
Divide the block of Shortcrust pastry into six even pieces, roll out each, as described in the ‘Best results for Rolling out Shortcrust Pastry’ pages, large enough to cut out a 17.5 cm/7″ disc. ( Use a plate as a template for this)
-
- Lay some thinly sliced potato across centre of one pastry disc.
- Top with diced onion, carrot and/or swede.
- Top with diced steak and season with salt and black pepper.
- Top the meat with further slices of potato to keep in the moisture.
- Brush pastry lightly with beaten egg and bring up sides to meet over the filling.
- Press edges firmly together to seal.
- With a sharp knife knock up edges to complete sealing process.
- Turn pasty at right angles to you and crimp the knocked up edge using your thumb and forefinger of you left hand and the forefinger of the right hand.
- Brush with beaten egg and repeat with all remaining ingredients.
- Bake for 15 minutes then reduce the oven temperature by 20º and continue cooking for further 20-25 minutes.
-
Method
- Preheat the oven to 220°C (200°C fan oven) Gas Mark 7. Mix together the onion, potato, parsnip, parsley and grated cheese with ½ tsp salt and plenty of black pepper – at least 1 tsp.
- Cut the pastry into quarters then, one by one, roll each quarter to a 20cm round (you can use a plate or cake tin bottom to measure and trim). Firmly pack a quarter of the filling mixture along the centre of each round, leaving a border at each end. Brush the pastry all the way around the edge with some egg, then carefully lift up both sides so they meet at the top. Pinch together to seal, then gently lift onto a lightly floured baking tray and brush with the last of the egg to glaze.
- Bake the pasties for 10 minutes, then reduce the oven to 180°C (160°C fan oven) Gas Mark 4 and cook for 45 minutes more until golden. Delicious served hot or cold.