Handheld pies
Sometimes, you just need something easy to eat. Cornish pasties are one of those foods which I grew up with. My late Dad used to love a Cornish Pasty. It was something easy to transport, easy to eat and very filling. I think it is one of the few things I only ever saw him eat one at a time of! As I became vegetarian in the late 1980’s (showing my age)! unfortunately this was one food I had to let Dad eat on his own!
Fast forward to now and there are Cornish pasties for vegetarians in most supermarkets and now, for vegans too. Several of the major pie companies now make their own versions, but of course, there is still nothing like homemade!
The Cornish Pasty Recipe
For this recipe, pastry is definitely needed. You can make your own, or buy ready made. Traditional Cornish pasties contain beef, potato, swede, onion and seasonings, with the filling being cooked in the oven. Now, being as this is a plant based blog, there is no beef involved and I always pre-cook my fillings to make sure the flavours are correct! There are various options though to get an authentic Cornish Pasty taste. The easiest option is to use fresh or frozen soya mince with a beef flavoured stock cube. If you have dried soya mince, a bit more flavouring is needed and I would suggest yeast extract, soy sauce, vegetarian worcestershire sauce and the stock cube (or gravy powder). If you are feeling adventurous, you could use my seitan chicken recipe and add the extra flavourings (to the water) as mentioned above. Then it’s just the vegetables and seasoning. Please note that there is some variation as to what is deemed traditional with the shape and the edging – I make mine with crimped edges standing upright.
Delicious hand held plant based Cornish pasties
- 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)
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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.
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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.
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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.
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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.
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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.
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Brush your pastry with milk and bake at Gas Mark 4 (350f /180c) for 40-45 minutes.
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Enjoy!
Have a look at the steps below to see an easy way to make your pasties!
What do I need?
You can (as with most of my recipes), make these cornish pasties as easy or complicated as you wish! Make it easy with ready made pastry. Make it even easier by using a pie press or making them in a pie tin.
If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
You can serve these either hot or cold. If serving hot, I would suggest with mashed potatoes and gravy. If serving cold, maybe just as they are or with some salad.
Storage
These store very well, either in the fridge for up to five days or in the freezer for up to three months. If freezing, separate with greaseproof paper, label, date and freeze. To reheat you can put them in the oven for 25-30 minutes.
Sharing
I hope you decide to have a go at these and add another versatile recipe to your repertoire! I love seeing your adaptions and interpretations of my recipes and I’d love to see your Cornish pasty photos! Do you make any pies or pasties? What do you put in yours? Would you like me to create another kind of pie for you?
How are you eating your Cornish pasties? Are you serving them with mash and gravy? Maybe you’re having them for an easy packed lunch? Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x