Vegetable Cornish Pasties

"A meatless version of a traditional favorite."
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Ingredients

1 h 30 m servings 687 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 687 kcal
  • 34%
  • Fat:
  • 44.7 g
  • 69%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 859 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
  3. Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
  4. In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
  5. Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
  6. Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

Reviews

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Awesome recipe! My husband and I have made this one many, many times. We use just potatoes, onions and carrots for the veg... tastes exactly like the ones I've had in Cornwall. I always get c...

Great flavour - I got lazy on the following... I used ready made frozen puff pastry. I also left out the mushrooms & cheese (vegies alone give enough flavour for me). I used a food processor to ...

Delicious! I first had Cornish Pasties in Bath, England in 1995. I've since become vegetarian, and I despaired of ever finding a veggie version. This is a little labor intensive, but produces...

Too Good! I have had pasties at the famous upper peninsula in Michigan. These were delicious. I used 'mushroon turnovers' recipe from the site for the crust. Extraordinary really. Oh, I did add ...

My wife made these from the recipe. Being English was a little nervous but should not have been. These were wonderful. For a twist replace the Worcester Sauce for a mix of Garam Masala and Curre...

This was very good -- much better than the simple ingredients might suggest. It is a very hearty vegetarian meal -- my husband was convinced there was meat in them until I told him otherwise. I ...

I used pastry for double-pie crust from this site. Left out mushrooms,turnip,cheese due to family preferences. Added some chopped zucchini.May consider peas next time Used a boullion cube in lie...

Very good recipe. My mother uses an old recipe from England for the pastry. It's called "ruff/rough puff." I used that because I prefer it to standard pie dough.

My husband and I really love this recipe and I find myself making it at least once a month. I like to use golden turnips (rutabagas) instead of the white ones, and I substitute a can of peas fo...