Cornish pasties (vegan)

2017-10-16 18.42.16

Cornish pasties – just out of the oven!

This is another of our “that’s-too-easy-it’s-not-a-recipe” recipes.

Make your own Cornish pasties using ready-made puff pastry, customise the filling to your own taste, then cook and serve. It’s about 30-40 minutes work from start to finish, and requires no skill beyond a little bit of chopping. It’s perfect for a mid-week meal when you’ve come home from work and have ingredients that need to be used up.

Ingredients
  • One roll of Jus-Rol puff pastry. If you’re in the UK, this one is suitable for vegans and vegetarians, and it is easily available from your usual supermarkets (Tesco, Sainsburys, Asda, Morrisons etc)
  • The filling: it’s your choice really but there are two main components:
    • Vegetables: You will need about 1 – 1½ cups full. Vegetables that work well include peas, carrots, potato, swede, turnip and mushrooms. Just keep everything finely diced, no bigger than the size of the peas.
    • Soy mince: You will need about one cupful. Holland and Barrett sell this one, which is quite bland (in a good way) so it takes on whatever flavour you give it. Just add water to reconstitute it before using in this recipe. If you don’t have any soy mince, crumble in some firm tofu instead. It works equally well.
  • The flavourings: again, your choice but start with salt and pepper, a tablespoon of soy sauce and a tablespoon of nutritional yeast. I used a teaspoon of curry powder too which, after cooking, left just enough of a mild “hmm, what’s that flavour?” without being spicy. If curry isn’t your thing, try a little garlic powder, onion powder and mixed dried herbs instead.
Method
  1. In a bowl, mix together all the filling ingredients and flavourings, adjust it to your taste.
  2. Spread out your puff pastry on a baking sheet. With the long edge towards you ie landscape orientation, cut it into three rectangles. Put the filling on the top half of each piece but leave a gap of about 1cm around the edges. Fold over the pastry from the bottom to the top to make three neat parcels.
  3. Brush the top of each pasty with plant milk, crimp around the edges with a fork to make it look fancy and prick a hole in the tops to let steam out. Cook for 20 minutes at 200ºC until the puff pastry is golden and, er, puffed.
Alternative fillings

There are so many options aren’t there? How about baked beans? Or sliced mushrooms, and vegan sausage with a couple of drops of liquid smoke? Seitan, spinach and red onion? Sweet potato, carrot and swede? Please let me know what fillings you try!

2017-10-16 18.44.10

A Cornish pasty in its natural habitat, with baked beans and rustic-looking (ie uneven) potato wedges.

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7 thoughts on “Cornish pasties (vegan)

  1. Pingback: Italian orzo pasta and spinach soup | Peveril Blog

  2. So I’m a bit drunk and searching for Cornish pasty’s on WordPress . why has fate sent me to a vegan site I like meat. However I’m going to follow and read and educate my meat eaters pallet. I won’t become vegan or vegetarian but even I know less red meat is better for me. Greetings

    Liked by 1 person

  3. Pingback: Mushroom Centrepiece Plait (the Mushroom Wellington, revisited) | Peveril Blog

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