Craving a hearty, comforting snack or meal that’s packed with wholesome vegetables and wrapped in a perfectly golden crust? Look no further than this delightful vegetarian Cornish pasty recipe.
Traditionally a meat-filled pastry from Cornwall, England, this vegetarian version reinvents the classic by filling it with a medley of fresh, seasonal vegetables and savory herbs, making it perfect for vegetarians and anyone wanting a flavorful meat-free option.
Whether you’re looking for an easy lunch on the go, a cozy dinner, or a crowd-pleasing picnic treat, these pasties deliver on taste and texture. The flaky pastry encases a warm, satisfying filling that’s full of natural sweetness from carrots and swede, the earthiness of potatoes, and a gentle punch from onions and herbs.
Plus, it’s incredibly simple to make from scratch!
Read on to discover why you’ll love making and eating these vegetarian Cornish pasties, along with tips, variations, and serving ideas to elevate your baking game.
Why You’ll Love This Recipe
This recipe is perfect for those who want a homemade comfort food that’s both filling and vegetarian-friendly. You get all the richness of a traditional Cornish pasty, but with a nutrient-packed vegetable filling that’s naturally gluten-free if you choose the right pastry.
It’s a great way to use up root vegetables and can be easily customized to suit your taste.
These pasties are also incredibly versatile — bake them fresh for a warm treat or freeze uncooked pasties for a convenient meal later. They’re ideal for lunchboxes, picnics, or a warming evening meal.
Plus, making your own pastry means you avoid preservatives and control the ingredients, making it a wholesome choice for you and your family.
Finally, this recipe is approachable for cooks of all skill levels. You don’t need to be a baking expert to achieve flaky, golden crusts and delicious fillings that burst with flavor in every bite.
Ingredients
- For the pastry:
- 3 cups (375g) all-purpose flour
- 1 tsp salt
- 225g (1 cup) cold unsalted butter, cubed
- 6-8 tbsp cold water
- For the filling:
- 2 medium potatoes, peeled and diced
- 1 large carrot, peeled and diced
- 1 cup swede (rutabaga), peeled and diced
- 1 small onion, finely chopped
- 1 cup mushrooms, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1 tbsp vegetable broth or water
- For assembly:
- 1 egg, beaten (or plant-based milk for vegan option, to glaze)
Equipment
- Mixing bowls
- Rolling pin
- Baking tray
- Parchment paper
- Knife and chopping board
- Pastry brush
- Medium frying pan
- Measuring cups and spoons
Instructions
- Prepare the pastry: In a large bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Add cold water gradually: Pour in the cold water a tablespoon at a time, mixing gently with your hands until the dough just comes together. Avoid overworking it.
- Chill the dough: Shape the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes to firm up.
- Prepare the filling: Heat olive oil in a frying pan over medium heat. Add the onion and garlic and sauté until translucent.
- Add the vegetables: Stir in the potatoes, carrots, swede, and mushrooms. Cook for 5-7 minutes, stirring occasionally.
- Season and simmer: Add thyme, rosemary, salt, pepper, and vegetable broth. Cover and cook on low heat until the vegetables are tender but not mushy, about 10 minutes. Remove from heat and cool.
- Assemble the pasties: Preheat your oven to 400°F (200°C). Divide the chilled dough into 6 equal portions. Roll each portion into a circle about 7 inches in diameter.
- Add filling: Spoon a generous amount of the cooled vegetable filling onto one half of each dough circle, leaving a border around the edge.
- Seal the pasties: Brush the border with a little water, fold the dough over the filling to form a semi-circle, and press the edges firmly to seal. Crimp the edges decoratively to prevent leaking.
- Glaze and bake: Transfer the pasties to a baking tray lined with parchment paper. Brush the tops with beaten egg or plant-based milk for a golden finish.
- Bake: Bake for 30-35 minutes or until the pastry is golden and crisp.
- Cool and serve: Allow the pasties to cool slightly before serving. Enjoy warm or at room temperature.
Tips & Variations
“To get that authentic flaky pastry, keep your butter and water cold throughout the process. If the dough feels too warm, pop it in the fridge for a bit before rolling.”
- Make it vegan: Use a plant-based butter substitute and replace the egg glaze with a brush of soy milk or almond milk mixed with a pinch of turmeric for color.
- Add more veggies: Try adding finely chopped kale or spinach for an extra nutritional boost.
- Spice it up: Add a pinch of smoked paprika or cayenne pepper to the filling for a subtle kick.
- Use sweet potatoes: Swap regular potatoes for sweet potatoes to add a sweet, creamy element.
- Make mini pasties: Perfect for snacks or parties, simply reduce the dough circles to about 4 inches.
Nutrition Facts
| Nutrient | Amount per Pastie (approx.) |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 42 g |
| Protein | 5 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sodium | 300 mg |
Note: Nutritional values are estimates and may vary depending on exact ingredients and portion sizes.
Serving Suggestions
These vegetarian Cornish pasties are delicious on their own or paired with a fresh side. For a light meal, serve with a crisp green salad tossed in a tangy vinaigrette.
If you want something heartier, a bowl of low calorie vegetable soup or a creamy mushroom sauce works beautifully.
For picnics or packed lunches, these pasties can be enjoyed cold or warmed up. Try them with a side of tangy chutney or your favorite mustard for an extra flavor boost.
Conclusion
This vegetarian Cornish pasty recipe is a wonderful way to enjoy a traditional British favorite without meat. The combination of fresh vegetables, fragrant herbs, and flaky pastry creates a satisfying, wholesome dish perfect for any occasion.
Making your own pasties is not only rewarding but also allows full control over ingredients, making it a healthier and tastier alternative to store-bought options.
Whether you’re a seasoned baker or a beginner, this recipe is approachable, adaptable, and packed with comforting flavors. Don’t forget to experiment with different vegetables and spices to make it your own.
For more vegetarian delights, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try your hand at some Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes. For homemade bread to accompany your pasties, explore the Vegan Bread Machine Recipe for Soft, Delicious Loaves.
Happy baking!
📖 Recipe Card: Vegetarian Cornish Pasty
Description: A savory vegetarian twist on the traditional Cornish pasty, filled with hearty vegetables and seasoned to perfection. Perfect as a comforting meal or snack.
Prep Time: PT30M
Cook Time: PT45M
Total Time: PT1H15M
Servings: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup cold water
- 1 medium potato, peeled and diced
- 1 medium carrot, diced
- 1/2 cup diced onion
- 1/2 cup diced mushrooms
- 1/2 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- Mix flour and salt in a bowl, then rub in butter until mixture resembles breadcrumbs.
- Gradually add cold water to form a dough. Wrap and chill for 20 minutes.
- Boil diced potatoes and carrots until just tender, then drain.
- In a pan, sauté onions and mushrooms until soft. Add peas, thyme, salt, and pepper; mix well.
- Combine cooked vegetables with potatoes and carrots, then cool slightly.
- Divide dough into 4 equal portions and roll each into a circle.
- Place vegetable filling on one half of each dough circle, fold over and seal edges.
- Brush pasties with beaten egg.
- Bake for 40-45 minutes until golden brown.
Nutrition: Calories: 320 kcal | Protein: 6 g | Fat: 14 g | Carbs: 40 g
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