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Writer's pictureSophie

Vegan Cornish Pasties

When I think about Cornish Pasties loads of cozy memories bubble up. First, Harry Potter night, a holiday made up by my younger brother, we would celebrate by making recipes from our 'Unofficial Harry Potter Cookbook' and playing wizard-themed games. We would rotate all the dishes yearly, however, pasties were always on the menu because nothing could beat a melt in your mouth vegetables softened in a scrumptious gravy incased in a flakey, crisp pastry. 🤤

Second, is a picture book my father read me in which a little British girl spends the night collecting colorful hot water bottles to put on her bed so she could be warm enough to sleep. For some reason, I associate that image of cozy British spirit with these pasties.

Third, a kind, bustling woman in a kitchen scoring the top of pasties with the initials of her husband for him to bring down to the coal mines for a tasty, reheat-able lunch.









 

Ingredients (for 10 pasties)

 

for the pastry

500g flour

2 tsp salt

250g vegan butter

150g vegan cream cheese

cold water to bring the dough together


for the gravy

3 roasted garlic cloves (sub with 1 tsp garlic powder)

20g cornstarch + enough water to dissolve it

3 dried mushrooms, chopped

250ml vegetable stock

1/4 tsp rosemary

1/4 tsp thyme

1 1/2 tsp soy sauce

1 Tbs nutritional yeast


for the filling **(here, think of the ingredients just as suggestions, you can use any variation of veg you desire) **

200g potato, cubed

200g parsnip, cubed

200g yellow bell pepper, cubed

200g carrot, cubed

150g onion, diced

150g peas


 

Instructions

 

1. Make the pastry by blitzing the flour with the salt, butter and cream cheese in a food processor. Once the mix has pea-sized chunks of butter and cream cheese, add just enough water to bring the dough together. Stop mixing and store the dough (covered) in the fridge until you are ready to use it.

2. Make the gravy by mashing the roasted garlic with the cornstarch and enough water to dissolve it in. Transfer the mixture into a small pot along with all the other ingredients. Cook on medium heat, stirring often until the gravy thickens. Remove from heat and set aside to cool.

3. Make the filling by combining all the vegetables together in a bowl.

4. Preheat the oven to 190°C. Assemble the pasties by rolling out half of the dough and cutting out circles with a width of around 20cm. Spread with about 1 Tbs of the gravy, then top with vegetables. Fold the pastie in half, then pinch the seams together. Bake for 40-50 minutes or until golden brown. Remove from the tray after 5 minutes and allow them to cool. Serve the day they were baked (still delicious reheated 4 days later!)






 

Recipe inspired by A Vegan Visit

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