Transform your appetizer game with the irresistible charm of our Sweet and Savory Vegetarian Cornish Pasties. Easy to make, versatile, and sure to leave a lasting impression on your taste buds!
We had just been on our trip to London and recalled that we had snacked on some pasties at one of the pubs we visited. Being the total Harry Potter freak that I am, I briefly considered making pumpkin pasties before I settled on this version which features apples, root vegetables, and tarragon.
Bursting with a medley of veggies, savory goodness, and a hint of sweetness, these pasties redefine comfort food. With its golden, flaky crust. it gives a mouthwatering filling of potatoes, carrots, peas, and more – a veggie lover’s dream come true.
Table of Contents
Reasons to Love These Vegetable Pasties
- The golden, flaky, rough puff pastry filled with vegetables of Cornish Pasties is paired with a satisfying crunch.
- The hearty, savory filling of Vegetarian Cornish Pasties provides the ultimate comfort food experience.
- The sweet and savory flavor combination in Vegetarian Cornish Pasties.
Recipe Ingredients
- Root Vegetables (Carrot, Parsnip, Turnip, Rutabaga): These finely diced veggies contribute a hearty texture and earthy taste.
- Firm Apple: Adding a sweet and slightly tart note, the peeled and diced apple introduces a delicate sweetness.
- Leek: Sliced leeks provide a mild onion-like flavor, imparting a subtle savory taste to the filling.
- Tarragon and Bay Leaves: The combination of tarragon and bay leaves introduces herbal and aromatic notes.
See the recipe card for full information on ingredients and quantities.
Variations
- Add Gravy: Prepare a rich vegan mushroom gravy using mushrooms, vegetable broth, flour, and seasonings. You can either serve it on the side for dipping or spoon a small amount inside the pasties before sealing it.
How to Make Pasties
Step #1: Heat the olive oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the carrot, parsnip, turnip, and rutabaga; sauté for 5 to 7 minutes until lightly browned.
Step #2: Turn the heat down to medium and add the butter, apple, leek, garlic, tarragon, bay leaves, cinnamon, salt, and pepper. Sauté for another 2 to 3 minutes until the leek has softened.
Step #3: Add the vegetable broth and cook until the vegetables are fork-tender, and the mixture no longer looks wet. If the pan becomes too dry before the vegetables are tender, add more broth in ¼ cup increments and continue cooking. Set aside to cool.
Step #4: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Use a biscuit cutter or wide-mouth glass to cut the pie crusts into 4″ circles. You will get 3 smaller circles out of each pie crust for a total of 9 pasties.
Step #5: Place the circles on parchment-lined baking sheets and fill each with a heaping tablespoon of filling. Then, wet the rim of the circles with the beaten egg, fold them in half, and seal them by either hand-pinching or pressing with the tines of a fork.
Step#6: Brush the tops of the sealed pasties with beaten egg and bake for 25 to 30 minutes until golden brown and flaky.
Expert Tips
Perfect the Pastry: Ensure your pie crust is cold before you work with it. Keeping the dough cold helps prevent the fat from melting before baking, which is crucial for achieving that desirable flaky texture. Consider chilling the cut-out circles for 10-15 minutes before filling and sealing them.
Optimize Filling Consistency: Before filling the pasties, make sure the vegetable mixture is not too wet to prevent the pastry from becoming soggy. If the mixture seems too liquidy, you can add a small amount of breadcrumbs or a teaspoon of cornstarch dissolved in water to thicken it.
Cool Filling: Let the filling cool down before assembling the pasties. Filling the pasties with a hot mixture can start melting the fat in the pastry dough, affecting the texture of your final product.
Achieve a Golden, Crispy Finish: Egg wash is key to getting that beautiful golden color on your pasties. For an extra glossy finish, you can use just the egg yolk mixed with a little milk or water. This mixture will give the pasties a rich, golden hue and a beautiful sheen.
Serving Ideas: Presentation is everything. Serve your pasties on a wooden board with a side of mango chutney or relish that complements the flavors inside.
Frequently Asked Questions
Yes, using store-bought pie crusts is a time-saving option. Ensure they’re thawed if frozen, and cut them into circles for a convenient shortcut.
Beaten egg serves as both a sealant for the pasties and a brush for a golden-brown finish. It enhances the appearance and locks in the savory goodness.
Yes, peeling the apple ensures a smoother texture in the filling, allowing the sweet and tart flavors to blend seamlessly with the other ingredients.
Storage Info
Store these Vegetarian Cornish Pasties in an airtight container in the refrigerator for up to 3 days. Individually wrap and freeze in the freezer for about 2-3 months for longer storage.
To reheat, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake from frozen for 20-25 minutes or until heated through.
More Delicious Recipes That You Will Love
Sweet and Savory Vegetarian Cornish Pasties Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 tbsp extra virgin olive oil
- 1 medium carrot - finely diced
- 1 medium parsnip - finely diced
- 1 medium turnip - peeled and finely diced
- 1 medium rutabaga - peeled and finely diced
- 1 tablespoon unsalted butter
- 1 medium firm apple - peeled and diced
- 1 leek - sliced (discard tough, dark green parts)
- 3 cloves garlic - minced
- 1 teaspoon tarragon leaf
- 2 bay leaves
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon medium grind black pepper
- 1 cup vegetable broth
- 3 9-inch diameter, 1/4-inch thick raw pie crusts
- 1 egg - beaten
Instructions
- Heat the olive oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the carrot, parsnip, turnip, and rutabaga; sauté for 5 to 7 minutes until lightly browned.
- Turn the heat down to medium and add the butter, apple, leek, garlic, tarragon, bay leaves, cinnamon, salt, and pepper. Sauté for another 2 to 3 minutes until the leek has softened.
- Add the vegetable broth and cook until the vegetables are fork-tender, and the mixture no longer looks wet. If the pan becomes too dry before the vegetables are tender, add more broth in ¼ cup increments and continue cooking. Set aside to cool.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Use a biscuit cutter or wide-mouth glass to cut the pie crusts into 4″ circles. You will get 3 smaller circles out of each pie crust for a total of 9 pasties.
- Place the circles on parchment-lined baking sheets and fill each with a heaping tablespoon of filling. Then, wet the rim of the circles with the beaten egg, fold them in half, and seal them by either hand-pinching or pressing with the tines of a fork.
- Brush the tops of the sealed pasties with beaten egg and bake for 25 to 30 minutes until golden brown and flaky.
NOTES
Nutrition
Super tasty! These would be amazing with a good gravy on the side. Will definitely make again!
How many pasties does this recipe make?
I, too, am curious as to how many pasties this recipe makes?
This recipe makes 9 pasties.
Wow, not sure where to start with this…
You’ll not get a real Cornish pasty outside Cornwall. Even in Cornwall you have to know where to go as there’s tourist pastys and the real deal.
The pastry is THE most important bit and nothing like a pie crust!!!
You really shouldn’t call it a pasty if it’s not got the correct filling.
The correct filling HAS to be: chuck or skirt steak, strong brown onions,white potatoes (such as king Edwards), sweede (NEVER turnips) and a few knobs of salted butter. Pastry is made with strong white flour, lard and butter in equal amounts. Nothing more, nothing less, unless you like an egg glaze. The crimp HAS to be on the side and the pasty traditionally is the size of a dinner plate as you use this to cut around your pastry.
I hope I’m not assassinated for sharing this 😉