Vegetable Cornish Pasties

"A meatless version of a traditional favorite."
Vegetable Cornish Pasties Vegetable Cornish Pasties
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  • Serves
    4
  • Prep
    30 m
  • Cook
    1 h
  • Ready In
    1 h 30 m
  • Difficulty
  • Nutritions

Method

  • 1
    Preheat oven to 400 degrees F (200 degrees C).
  • 2
    Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
  • 3
    Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
  • 4
    In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
  • 5
    Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
  • 6
    Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

Ingredients

  • 1 recipe whole wheat pastry for a double crust
  • 1/4 cup butter
  • 1 onion, thinly sliced
  • 1 carrot, sliced thin
  • 1 turnip, peeled and diced
  • 1 large potato, peeled and diced
  • 1/4 pound mushrooms, chopped
  • 2 tablespoons water
  • 1 teaspoon yeast extract spread
  • 1/4 cup milk
  • 1 egg
  • 1/4 pound shredded Cheddar cheese
  • salt and pepper to taste
  • 1 egg, beaten
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A source: Allrecipes.com

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