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Cornish Pasties

What you need: 

Pastry:
1/2 cup cold water
2 cups flour
2/3 cup vegetable shortening or other vegan solid fat
1 teaspoon salt Filling:
1/2 teaspoon pepper and salt
3 cups potatoes, diced
1/2 cup carrots, diced
1/2 cup onions, diced
1 cup vegan ground beef, optional

What you do: 

1. Preheat oven to 400 degrees F. Mix dough ingredients (cold water, flour, fat and salt); roll into 4 balls and chill for 1 hour. This part of the recipe can be done the night before, if you prefer.
2. Mix filling ingredients.
3. Roll dough into 8" circles. Fill and seal in pockets. Bake for 25 minutes, until golden brown.
These are easy to make, and very delicious. I personally prefer them without the imitation meat, but both versions are quite good.

Preparation Time: 
1 hour 30 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This recipe is great I Also added extra eb spread on the top of the pasties so they would be extra crunchy this is also a great pot pie crust 

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I tried the crust as the pocket-dough for curried mashed potatoes/carrots/turnips. It was FANTASTIC! I'll definitely be making it again. Thanks so much for sharing!

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I made these tonight and well they were not very good. They were completely dry, I actually had to make gravy to pour over them.

Horsegal,
I'm not sure if you're familiar with pasties, but more often than not, they're served with gravy. And you can always make gravy and add it in with your meat/veggie mixture to give it more moisture. Don't give up on this recipe, it has amazing potential :)

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I made these tonight and well they were not very good. They were completely dry, I actually had to make gravy to pour over them. I followed the recipe exactly with no changes. I wont be making these again. I was so looking forward to some good pasties. Oh well.. :'(

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This was so simple, filling, and good!  I'm a lifelong Southerner, and I had never heard of pasties before I found this recipe, but I'm glad I tried it!  I added some turnip and garlic to the filling and used TVP for the ground beef, and it was so good, I was sneaking bites while I was filling the pastry.  The dough was really good too, nice and flaky.  I will be making these again and again.

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I had some leftover filling, and I guess I'll be making two or so more pasties with it tomorrow; I don't mind, as my dad MIGHT eat one (though he's afraid of vegan meat substitutes) and I know my granny will take one.

5 stars, seriously. This is going in my recipe collection for sure!
Thanks  ;)b

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Can anyone tell me: by "solid fat of your choice," does that include veg. butter like EB?  Thank you!

I would think butter fits that description... u might want to use stick butter... EB has some it seems to work better for baking.

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Can anyone tell me: by "solid fat of your choice," does that include veg. butter like EB?  Thank you!

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You can't have a pasty without Rutabegas or Turnips!

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Do you cook everything before you put it in the dough pockets?

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