50min 4 ppl
Vegetarian Cornish Pasty
95 minutes
4 people
Hardover 60 min or 12+ steps
95 min · 12 steps
Hard: over 60 min or 12+ steps
720 kcalper person
Protein 18g
Carbs 72g
Fats 41g
About this dish
Swede, potato, and sharp Cheddar are layered raw into a hand-crimped shortcrust pastry so the vegetables steam inside and absorb the buttery pastry flavour — the same technique used in the traditional Cornish method, which produces a far more flavourful filling than pre-cooking ever could.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Waxy potato (such as Maris Piper)peeled and very thinly sliced250 g
- Swedepeeled and very thinly sliced200 g
- Brown onionpeeled and very finely diced150 g
- Flat-leaf parsleyfinely chopped1 tbsp
Dairy & Eggs
- Unsalted buttercold and cubed85 g
- Large eggbeaten, for egg wash1
- Mature Cheddar cheesecoarsely grated120 g
- Unsalted buttersliced into 4 small pats20 g
Dried Goods
- Strong plain flour350 g
- Cold water90–100 ml
Spices & Seasonings
- Fine sea salt1 tsp
- Freshly ground black pepper1 tsp
- Fine sea salt1 tsp
Oils & Condiments
- Lard or vegetable shorteningcold and cubed85 g
Utensils
- Large mixing bowl
- Table knife
- Cling film
- Rolling pin
- Mandoline or sharp knife
- Large baking tray
- Baking parchment
- Pastry brush
- Skewer
- Box grater
- Plate (23 cm, for pastry guide)
Method
1
Make the pastry: combine the flour and salt in a large bowl. Rub in the cold butter and lard (or shortening) with your fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining.
Approx. 5 minutes
2
Add cold water a tablespoon at a time, mixing with a table knife until the dough just comes together — do not overwork it. Divide into 4 equal portions, flatten each into a disc, and wrap in cling film.
Approx. 5 minutes
3
Refrigerate the pastry discs for at least 30 minutes until firm.
Approx. 30 minutes
4
Peel and very thinly slice the potato and swede to approximately 3 mm thickness — a mandoline is ideal. Finely dice the onion. Coarsely grate the Cheddar. Combine the potato, swede, onion, Cheddar, parsley, salt, and black pepper in a large bowl and toss to mix well.
Approx. 10 minutes
5
Preheat the oven to 200°C (180°C fan / Gas 6). Line a large baking tray with baking parchment.
Approx. 10 minutes
6
On a lightly floured surface, roll each pastry disc into a circle approximately 23 cm across, using a plate as a guide and trimming the edges with a sharp knife.
Approx. 5 minutes
7
Divide the filling equally between the four pastry circles, mounding it across the centre of each disc. Place one pat of butter on top of the filling on each pasty.
Approx. 5 minutes
8
Brush the edges of each pastry circle with beaten egg. Bring the two sides of the pastry up over the filling to meet at the top, pressing the edges firmly together. Crimp by folding and twisting the joined edge over itself in a rope pattern, working from one end to the other. Transfer to the prepared baking tray.
Approx. 10 minutes
9
Brush each pasty all over with beaten egg wash. Cut a small steam vent in the top of each pasty with the tip of a knife.
Approx. 3 minutes
10
Bake at 200°C for 20 minutes until the pastry is beginning to turn golden.
Approx. 20 minutes
11
Reduce the oven temperature to 170°C (150°C fan / Gas 3) and bake for a further 35 minutes until deep golden brown and the filling is completely tender. Test by inserting a skewer into the steam vent — it should meet no resistance.
Approx. 35 minutes
12
Rest the pasties on the tray for 10 minutes before serving.
Approx. 10 minutes
