These Cornish Pasties are vegan and made MY WAY, so they are loosely based on the traditional recipe, but with my own twist. As they have been veganised, I wanted the filling to be tender, succulent, and very warming. The result, an astounding success – a mouthwatering vegan winter treat. These are a brilliant snack or meal in themselves – great with a hot bowl of chowder (see my recipe for that) on a cold winter’s night. Yum.
NOTE : You will notice that I pre-cook the veggies, that is because I don’t fancy the pies spending hours in the oven before I am assured that the vegetables are tender and succulent.
Makes 4 Pasties
2 cups vegan mince/crumble
1½ Tbsp miso
1 Tbsp soya sauce
1 Tbsp vegan butter
2 Tbsp water
1 tsp ground black pepper
Cornish sea salt to taste (available from here)
2 medium sized potatoes, pre-boiled and cut into small squares
1 cup of chopped swede (also pre-boiled)
A handful of diced carrots (optional). You can pre-boil these with the potatoes
1 medium sized yellow onion, chopped
A dash of agave nectar
Ready Shortcrust Pastry
500 grams ready made – if frozen allow to thaw, but remain cold to the touch. I used Jus-Rol shortcrust.
Cut into 4 and roll into 4 circles using a saucer to get a round cut
Egg Wash for brushing
½ Tbsp custard powder dissolved into a little bit of water or melted refined coconut oil
METHOD FOR FILLING AND ASSEMBLING
- Melt your butter and then add your onions – saute for 3-4 minutes and then add a drizzle (a teaspoon or more) of agave nectar – continue to stir until the onions begin to caramelize but NOT burn or become too brown, just golden brown at the edges.
- Meanwhile add the miso paste, soya sauce and the onion powder in a small bowl and with a few tablespoons of hot water stir into a paste.
- Now add the vegan mince/crumble into your pan and stir for a 5 minutes, until it breaks down nicely, and then add the miso, and mix for a minute or so.
- Add the remaining ingredients and simmer for 15 minutes. Allow to cool down.
- In the meantime make up your egg wash mixture, and clear and clean your worktop in readiness for making the pasties up.
- Have a dish ready with some grease- proof paper and preheat your oven 190 degrees Celsius (375 degrees Farenheit).
- Dust some plain flour, and cut your dough into 4 pieces – roll each one into a ball and then flatten with a rolling pin. You will then need a plate approximately 8 inches in diameter (I used a common side-plate for this purpose), and using a pastry brush, gently seal in the egg wash on the edges so that it can act as an adhesive.
- Now with a spoon fill half the rolled dough with the filling and then carefully fold the other half of the dough towards you and envelope the edges tightly.
- You may wish to crinkle the edges or shape them as you desire.
- Once you make up all four pasties, brush the egg wash on them, and then with a sharp knife, gently pierce a hole on the top so that the filling can breathe and with a small teaspoon add a little UNSWEETENED plant based milk.
- Place in your hot oven until golden all over. Allow a 10 minutes cooling period before you dig in.
- Enjoy !