Vegan Cornish Pasties – Connoisseurus Veg

December 20, 2023

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These vegan Cornish pasties are made with a mixture of potatoes, rutabaga, onion and seitan chunks stuffed into flaky short-crust pastry pockets. They’re fairly simple to make and completely heavenly to chew into!

White wooden surface set with baking sheet, bowl of peas and plate of Vegan Cornish Pasties.

I actually do love recipe requests, particularly when somebody asks for me to veganize an outdated favourite dish of theirs that I am not conversant in. Generally it takes me some time, however I attempt to come by means of after I can!

Such is the case with these vegan Cornish pasties. It was some years in the past that I had somebody ask for this recipe. I hesitated as a result of (1) I believed this recipe could be a ache to create, and (2) after researching standard Cornish pasty recipes, I did not assume they’d be that good. I used to be unsuitable on each counts!

These little hand pies are fairly easy to assemble, with essentially the most work going into making the crust, which actually wasn’t that arduous. This is not a kind of pastry recipes that requires hours of chilling. It is fast and simple, however nonetheless comes out of the oven flaky and scrumptious.

I additionally thought the pasties themselves could be bland and dry, given the comparatively few elements and seasonings that go into them. Actually they have been flavorful and full of steaming sizzling veggies, potatoes and seitan. I could have simply discovered my new favourite consolation meals!

Soar to:

Elements You will Want

Flour. The recipe requires all-purpose wheat flour. Different varieties like spelt or complete wheat pastry flour will most likely work, however your pastry will likely be a bit grainy.
Salt & pepper.
Vegan butter. I used Earth Stability to create this recipe. Different manufacturers to strive embrace Miyoko’s and Soften. They’re all offered close to the common butter in most supermarkets.
Vegetable shortening.
Potato. I used a Russet potato, however crimson or yellow potatoes would additionally work simply high quality.
Rutabaga. Also referred to as swede, this root veggie has a subtly candy taste.
Onion.
Seitan. Retailer-bought or home made seitan will work.
Non-dairy milk. Use a range that is unsweetened and unflavored. Virtually any selection will do, however you may try my information to dairy-free milks should you need assistance selecting!

Tip: Since most rutabagas are fairly giant, you will most likely have some leftover. After being minimize, it will preserve for at the least every week in an hermetic container within the fridge. It is completely scrumptious diced and roasted with some olive oil or boiled and mashed like potatoes.

How They’re Made

The next is an in depth picture tutorial on how one can make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

Begin by making your pastry dough.

Bowl of dry ingredients for pastry dough with butter and shortening cut in.

Mix the flour and salt in a big mixing bowl, then add the shortening and chilly butter. Use a pastry cutter (or alternatively a fork) to chop the shortening and butter into the dry combination.

Pastry dough in a mixing bowl with a cup of ice water on the side.

Start stirring in chilly water, one to 2 tablespoons at a time, stopping as quickly because the dough will maintain collectively. Roll the dough right into a ball, cowl the bowl and chill the dough when you chop your greens and seitan.

Rolling pin on top of a circle of rolled pastry dough.

As soon as your fillings are prepared, take the dough out of the fridge and minimize it into fourths. Roll one portion right into a ball, then roll it into an 8-inch circle with a rolling pin.

Circle of pastry dough with chunks of potato, rutabaga, seitan, and onion on top with a pat of vegan butter.

Organize the fillings within the middle of your dough circle: diced potato, rutabaga, onion, and seitan chunks. Sprinkle them with some salt and pepper and prime them with a pat of vegan butter.

Three chunks of dough and one unbaked Vegan Cornish Pasty on a pastry cloth.

Moisten the outer edges of the dough circle, then fold it in half over the fillings. If any fillings come out you may attempt to shove them again in, or take away them should you’ve overdone it. Pinch it closed and crimp the perimeters.

Unbaked Vegan Cornish Pasties on a baking sheet with a bowl of non-dairy milk and basting brush.

Repeat the method till you’ve got used all the fillings and dough, and created 4 hand pies. Place them on a parchment paper-lined baking sheet, brush them with some non-dairy milk, and minimize slits within the prime for air to flee throughout baking.

Tip: To crimp the perimeters, you may go easy and use a fork, create a scallop utilizing your fingers, or do it in correct trend utilizing the tactic proven on this video. As you may see, mine are considerably…err…rustic, and never so correct. The vital factor is getting a great seal!

Pop the baking sheet into the oven and bake your vegan Cornish pasties till the pastry is golden brown.

Allow them to cool for at the least a couple of minutes earlier than digging in. The fillings will nonetheless be fairly sizzling!

Leftovers & Storage

Leftover vegan Cornish pasties will preserve in an hermetic container within the fridge for about 4 days. They are often reheated within the microwave or in a 350°F oven for about ten minutes.

What to Serve with Vegan Cornish Pasties

Like this recipe? In that case, please cease again and go away me a overview and ranking beneath should you strive it! Additionally be sure you comply with me on Fb, Pinterest or Instagram, or subscribe to my publication for extra recipes like this one!