Vegetable pasties can be a great weekend meal, that are also perfect for lunch boxes of after-school snacks. It is easier than you might think to make your own shortcrust pastry, but you can always use store-bought pastry instead. Baking the vegetables gives them a nicer flavour. You don't traditionally pre-cook the vegetables for Cornish pasties (with meat), but it does add to the flavour to do so. VEGETABLE PASTIES Prep: 15 mins Cook: 90 mins Makes: 4 large pasties or 16 small pasties Ingredients 1 brown/yellow onion, finely diced 2 carrots, peeled & diced 400g/¾ pound of sweet potato/yams, peeled & diced 500g / 4 potatoes, peeled & diced 40ml / 2 tbsp of olive oil salt 300g of plain flour 1 tsp of salt 150g of unsalted butter, cold, diced 80ml / 4 tbsp of water 1 cup of frozen peas extra flour for dusting the surface 1 egg, lightly beaten, for glazing tomato sauce/ketchup or tomato chutney to serve Method Preheat the oven to 180ºC / 350ºF / Gas mark 5. Line 1–2 trays with baking/parchment paper. Keeping the vegetables separately (except the onion), place on the paper and share the diced onion between them. Drizzle vegetables with olive oil and add a pinch of salt to each tray. Place trays in oven and bake until cooked through (some vegetables might take longer than others) for about 40 minutes. In the meantime, make the shortcrust pastry in a bowl by combining the salt and the flour, then rubbing in the butter until you get the consistency of fine breadcrumbs. Add in the water and mix together to form the dough. From into a rectangle shape, then wrap in clingfilm and place in the refrigerator until ready to make the pasties. When the vegetables are cooked and cooled, add the peas, and press some of the vegetables together with the back of a fork. Remove the pastry from the refrigerator and then flour a surface. Cut the dough in half and return half to the refrigerator. Roll the dough out to 2mm/1/8 thick. For small pasties, use a small bowl or cutter (12cm/4) for size, turn it upside down and cut out 8 circles. For larger pasties, use a side place (approx 20cm/9) and cut 2 rounds. Spoon enough mixture in the centre of each round, to fill each round (it will take less filling than you think), then brush one half of the edge with egg wash, and fold in half. Bring the edges together and pinch and seal. Stand the pastie up and place on a baking tray with baking/parchment paper. Brush with egg wash. Repeat for remaining pastry and mixture. Turn the oven up to 200ºC/400ºF/Gas mark 6. Place the pasties in the oven for 15–20 mins. Remove from oven and serve immediately with tomato sauce/ketchup or chutney. If freezing some for later, set aside to cool and then freeze. TIP Make Cornish pasties by adding 200g of beef mince/ground beef to the vegetables, which you would dice finely.
Making vegetarian Cornish pasties is a fun and easy task. Even a non-baker can prepare this recipe. Traditionally, Cornish pasties are made with a filling of beef, potatoes, onions and swede. These vegetarian Cornish pasties have a filling made with lentils, butternut, garlic, spinach, white wine vinegar and more.
A piece of heaven at every bite! These ground beef pasties are crispy, crumbly and stuffed with juicy beef fillings.
Beef pasties are a beloved dish rooted in British culinary tradition, particularly popular in Cornwall where they are known as Cornish pasties. These hand-held pies, filled with a hearty mix of beef and vegetables, have
Not calzone, not empanadas, good old fashioned Cornish pasties. Common as muck back home but nigh-on impossible to track down in my new neck of the woods. Having grown up In Cornwall this is one of my top comfort foods and so ironically it becomes more necessary the further you get from the source. I…
A traditional English favorite, it is believed that Cornish Pasties were made for Cornish tin miners. Unable to return to...
This recipe has taken me a while! I've tried all sorts of pastry variations and settled on the absolute classic of butter and flour. As for the filling, it's reasonably traditional... I know carrots don't usually belong there but I think they work great! I'm guaranteed to annoy a few people with the oxo cube but it's bloody delicious and I strongly stand by it 😁Home
These vegan Cornish pasties are made with a mix of potatoes, rutabaga, onion and seitan chunks stuffed into flaky short-crust pastry pockets. They're pretty easy to make and absolutely heavenly to bite into!
breakfast for dinner
Delicate, spiced pastry packed with curried chicken thighs and vegetables. I adore a pasty and can easily snaffle several of them, irrespective of the filling. They are also a great way to use left-overs or general odds and sods lurking in the fridge or freezer. For these I simply used some chicken thighs, onions, carrots, potatoes…
The name is funny and needs to be pronounced carefully - “past-ees”. The origin of this ancient English meat pie is unclear. And the name perhaps less so, though it is believed to derive from the Medieval French word for “pie” and is most often a round of shortcrust filled with meat, vegetables or
Its roots stretch back to medieval times, but the Cornish pasty is forever associated with the tin miners of Cornwall in the 1700s and 1800s. Follow our step-by-step guide to making pasties
Two British favourites meet in this curried twist on a pasty - it's immense! The spice-packed filling of mutton, chickpeas and cauliflower is a real winner. Enjoy!
Irish Pasties
In Michigan, this iconic dish has Cornish roots and plenty of root vegetables. The Pasty is a handheld meat pie that originated as miner food since it's past...
A basic and easy recipe for homemade pasties. These are happily eaten by my kids cold in their lunch box too!
Veg pasties is a popular snack at teatime. Learn to make vegetable pasties in air fryer using frozen shortcut pastry sheets.
Basically like a handheld meat pie, these chicken and vegetable pasties have a flakey pastry crust with a delicious meat and veggie filling.
These easy cheese and onion pasties with potato are delicious vegetarian Cornish pasties that are hard to beat.
Experience classic comfort with Old Fashioned Cornish Beef Pasties—a flaky, hearty delight of beef, potatoes, and herbs. A taste of tradition.
