Cornish Pasties

Don’t be intimidated by having to make your own pastry; it and this recipe is very straight forward and easy to make. You can even get your hands right in there by mixing the dough by hand. The pastry is thick around the edges so you can hold it in your hand to eat it if you want to. There is actually some history behind this tasty treat, click here to read about the traditional Cornish Pasty. I followed the recipe and made the filling vegan but you can certainly add meat if you want to. Throw some garlic mashed potatoes and something green on the side and this is one filling meal.

With thanks to the vegansociety.com

Serves 4

Ingredients:
For the Pastry:
8 oz (225 g) plain flour
4 oz (115 g) very cold vegan margarine*
Pinch of salt
Cold water to mix
For the Filling:
2 oz (55 g) vegan margarine*
1 stick of celery, finely chopped
1 medium carrot, finely chopped
1 medium potato, diced
1 small onion, sliced
2 oz (55 g) mushrooms, coarsely chopped
1 tsp mixed dried herbs**
Seasoning to taste
1/2 tsp yeast extract (optional)***
  1. Pre-heat the oven to 400 degrees.
  2. Start with the pastry: Rub the margarine into the flour, mixing well. (You can cut it in with a pastry cutter, with a knife and fork, or with your hands). Add the salt and then just enough water to bind the mixture to a stiff dough. If possible cover with cling wrap and leave in the fridge for half an hour.
  3. Roll the dough out on a well floured surface and cut into four even-sized squares, placing them onto a lightly greased baking sheet.****
  4. Melt the margarine and gently fry the celery, carrot, potato and onion for 5 minutes. Add the mushrooms, cover the pan and cook on a low heat for 10 minutes more, or until soft. Add the herbs, seasoning and yeast extract, if using it.
  5. Divide the vegetable mixture between the squares of dough, draining first if necessary. Dampen the edges with water (just use your finger to rub the water on the dough), fold the dough across diagonally, and press it firmly to seal.*****
  6. Bake for 20 minutes, or until the pastry is golden brown.******

Kathryn’s thoughts:

*Regular margarine or butter will also work here, it just won’t be vegan

**I used fresh thyme and parsley instead of dried herbs

***Yeast extract is the common name for various forms of processed yeast products made by extracting the cell contents; they are used as food additives or flavorings, or as nutrients for bacterial culture media. Just a word of warning the sodium content is quite high.

****I used my new favourite item, parchment paper to line the baking sheets

*****Sealing the edges with a fork makes sure they are nice and tight and it makes a decorative finish on the edge. Just press the fork tines along the edges.

******I brushed my pastry with melted butter to give it a nice golden glow. Totally your choice.

 

 

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