cornish pasties

Try a new activity with pasty making.

Cornish Pasties!

This week in the UK, the wind and the rain have been battering us again and comfort food is definitely high up on the list! For breakfast, I have been having porridge, changing up the fruits and toppings daily – this morning it was mango with coconut yogurt and a dusting of mixed spice, with a sprinkle of blueberries! Lunch is usually leftovers, but I’m still loving those quick beans which are so much tastier and almost as quick as opening a tin! So we’re left with dinner to play with! Although the weather has been mild, it is said to drop to zero (c) this evening, so why not (as the kids are still on half term), have some fun in the kitchen and make your own pasties.

Cornish Pasties by Anton Uniqueton on Pexels

Cornish Pasty Week

You may think I just made that up, but starting on Monday 26th February (until Sunday 3rd March) it is Cornish Pasty Week here in the UK and the idea is to get the kids cooking! Although it is a local initiative aimed at raising funds to help encourage cookery in local schools, of course we can join in! Whether you have children or not, it’s a great excuse (as if we need one), to try your hand at the skill of pasty making!

Cornish pasty week smile
Here’s a Cornish Pasty Smile! from Cornish Pasty Association

The Cornish Pasty Recipe

When something is good, there is no need to change it right? So here is a recipe you may recognise from previously – it’s a tried and tested tasty vegan replica of the traditional pasty.

Cornish Style Pasties

Delicious hand held plant based Cornish pasties

Course: lunch, main, Main Course
Cuisine: British
Keyword: Cornish pasties, Cornish pasty, Pasties, pies
Created by:: Laurena @LifeDietHealth
  • 400 g strong plain flour (gluten free if required)
  • 200 g butter/spread (can mix types together)
  • 130 ml cold water
  • pinch of salt
  • dash of oil
  • 1 medium onion diced
  • 2 large potatoes cubed
  • 1/4 medium swede cubed
  • 350 g vegan beef substitute (mince, chunks, strips)
  • 1/4 teaspoon ground black pepper
  • pinch of salt
  • *additional flavourings as needed depending on 'meat' used (e.g. splash of soy sauce, yeast extract, stock cube, gravy powder, vegan Worcestershire sauce).
  • splash of milk to brush tops (or egg if that's your thing)
  1. Put the flour in a large bowl and rub the butter in using your fingers. Add the water gradually and mix well until you have a smooth elastic dough (or buy readymade shortcrust/rough puff pastry). Cover and rest in the fridge for at least 20 minutes.

  2. Traditionally the ingredients are added raw, then cooked in the oven, but we are going to lightly cook them. Start by melting your oil in a large frying pan and adding the onion. Cook until just starting to turn translucent, then add the potato. Add a splash of water to the pan to loosen the mix and keep the colours. Cook for a couple of minutes.

  3. Add the swede, followed by your vegan meat of choice. Cook through for a couple of minutes, then add salt, pepper and any additional flavours you thnk it needs (you can do a taste test of a more cooked piece). Remove from the heat and set aside to cool until the pastry is ready.

  4. Divide the pastry into 4, then roll out one piece at a time. Cut out a large circle using a side plate or cereal bowl as a template. Set aside and repeat until you have 4 circles.

  5. Divide the filling equally between your circles, placing it in the centre of your pastry. Bring the edges in and press together (use wet fingers if necessary). Create a nice crimped edge and ensure they are fully sealed. Place on a lined baking tray.

  6. Brush your pastry with milk and bake at Gas Mark 4 (350f /180c) for 40-45 minutes.

  7. Enjoy!

What do I need?

This section would usually show you a selection of items I think would help you create this recipe. However, as Amazon have updated their links, please bear with me until I sort them out! Instead you can search here for items such as chopping boards, kitchen knives, mixing bowls, baking trays and other items which you might need such as a Cornish Pasty making device!


Serve your pasties as they are, with roasted vegetables, with salad, or any other how which you think works!


These can be stored in the fridge for several days. You can also freeze your pasties but please note that you must defrost them thoroughly in the fridge before reheating. If freezing, as always, make sure you label and date them and wrap appropriately.

cornish pasties
Cornish Pasties by Steviano on Pexels


I hope you are sharing the baking of these to fit in with Cornish Pasty week, and then of course sharing the eating!

As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on InstagramPinterest,  Facebook or X.

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x

baked pies on silicon
Pasties all ready to eat


  • evagallon 22nd February 2024 at 17:33

    I shouldn’t eat pastry at the moment but I think I’ll make these within the next week😋I had beginner’s luck at my first attempt; the second time the pastry went all crumbly, so we ended up eating savoury crumble lol

    • Laurena@LifeDietHealth 22nd February 2024 at 17:47

      But Eva, it’s the weather for pastry and pasties! 😁 Crumbly pastry could be not enough water or too much mixing, or even too much butter! Also, I usually roll mine out on a board rather than flouring the worktop… otherwise it sucks up the moisture causing… crumbly pastry! Oh, but savoury crumble is tasty too! We used to make ‘Gruffalo Crumble!’ 🤣


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