I was inspired whilst watching the different methods of making Cornish pasties in Cornwall, where many a person feels passionate about these wonderful pies (reminiscent of the pastizzi, the traditional local snack here in Malta. Here I have incorporated the idea of a Cornish pasty with vegan sausage, and a twist. The result, a succulent pasty to enjoy with a hot bowl of simple soup, or even a cup of tea. Ideal for the cold winter months, and easy, and not too time consuming to prepare.
2 medium sized potatoes, peeled, boiled and sliced
1 large green apple, peeled, and boiled in a little bit of water with ½ tsp agave syrup
1 medium sized onion, finely chopped
2 cloves garlic, finely chopped
¼ cup (60 mL) vegan cream
1 tsp garlic powder (optional)
2 vegan sausages (I use Linda McCartney), cut into chunks
1 tsp curry powder
1 cup vegan burger (faux beef or chicken), broken down, or ½ cup soya mince, hydrated (I used Redwood chicken pieces)
10 oz (300 g) ready made vegan puff pastry
vegan cheese of your choice
salt & pepper to taste
- First peel and boil the potatoes, and once they are cooked, allow to cool, before cutting them into slices.
- Meanwhile, peel and boil the apple in a medium saucepan with very little water and ½ teaspoon of agave syrup.
- Then fry the onion and garlic in olive oil in a non-stick pan on a medium heat until transparent, stirring frequently.
- Now add a little salt, the vegan cream, and the garlic powder, and give a good mix, before removing from the heat, and setting aside.
- Next, fry the sausages separately, until they have some color. Add the curry powder, and once the sausages are fully cooked, remove from the heat, and set aside.
- Meanwhile, fry the vegan burger pieces (or vegan mince – again Linda McCartney Veggiemince hits the mark), until they have some color, and also set aside.
- Prepare a completely clean surface to roll the pastry on, and spread a thin layer of flour over it in readiness. Then open out your puff pastry, until you have a circle around 10 inches in diameter.
- The filling will consist of a number of layers (of the different ingredients) laid out lengthways across the middle of the pastry, leaving a clear inch or so of pastry at each end.
- Using a spoon, place one layer of sliced potato, one layer of apple, then the sausage pieces and vegan burger pieces or mince, then the very thick white onion sauce, followed by thick chunks of vegan cheese.
- Now close the pasty by folding over one side, then the other over the top of the first, and tucking in the ends, as you would an envelope. Place on a well greased non-stick oven dish, and bake in the oven on 400ºF (200ºC), for around 30 minutes or until golden and the pastry cooked.
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
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I made this recipe for my boyfriend who has been vegan for 16 years..for ethical reasons, not particularly for health reasons..although he eats healthily most of the time, he loves his puddings and some “stodge”..I had a slight problem with the pastry as my pre-frozen batch defrosted and crumbled ! so I had to quickly make my own pastry from scratch as I had all the other fillings ready to go !
but the shortcrust pastry worked well, and the end result was great – very tasty !!
Karen Hi there and thanks so much for dropping by here with your comment. Shame about your pre-frozen pastry batch, but sounds as though you made a nice shortcrust one. So glad you & your boyfriend enjoyed this recipe. I look forward to your future comments on my blog. Very best to you and yours Karen !
I still can’t seem to share the photo though..
Karen hi there, thanks for that. I think you would have to first upload the photos onto your Facebook page, and then copy and paste the link here. Hope this works – Good Luck.
Hi Miriam, is this pie not sweet because of apple and agave?? I want to try it, but I am a bit wondering about these two ingredients. thank you and sorry for this silly question 🙂
Kamila Hi there – this pie is slightly sweet, but is an intended savoury one – in the way that apple could and is sometimes included with pork in non-vegan dishes, the idea here is the same with the sausage taste and the roundness of the slightly sweet edge – just works well together. By all means add less of any ingredient you may feel reluctant to taste, but don’t omit the apple if you can. Enjoy & Thanks for dropping by with your comment.
Another fantastic dish. I forgot the apple but great all the same!
Hi there Lesley, glad you enjoyed this and works just as well without the apple, so no worries. Best to you in the meantime.
Hi Miriam. Browsing thru’ your rec. I stumbled upon this! I too used to adore pastizzi but not anymore cos I found out that they are neither vegan not vegetarian. The pea ones made with the short crust is OK I guess.
Joe Hi there. I have made the pea pastizzi myself and converted them into vegan cholesterol free treats – they will be published in my upcoming book, them and the ricotta ones – of course needless to say they are without ricotta, but I changed all that to vegan ingredients.
Thanks for this recipe! We loved it in my family. I didn’t have potatoes so I used asparagus (it was the only veggie I had!) and it was still very tasty. I can’t find thick soy cream in the states so maybe I’ll mix it with some non-cream cheese next time to make that onion mixture a little thicker. Love your recipes and look forward to trying more!
Hi there Colleen and welcome here. Sounds like it still worked well with the asparagus ! That’s fabulous ! I very much look forward to your future comments on my blog, best wishes your way in the meantime !
Have this cooking in the oven as I type. So many delicious recipes it’s so hard to pick which to cook! As a vegan I’ve often been asked about how limiting it must be but I always respond with how much it actually opens your mind and gets you to be creative and try delicious new things. I’m so very thankful to you for sharing these recipes with us all, it’s much appreciated. 🙂 so happy I stumbled upon your blog.
Hi there Kelly and welcome here. I hope you enjoy this pie. I too am glad that you have stumbled across my blog. I look forward to your future comments and feedback on my blog Kelly and best wishes your way in the meantime !