Vegetable Cornish Pasties recipe

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Ingredients

1 recipe whole wheat pastry for a double crust
¼ cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
¼ pound mushrooms, chopped
2 tablespoons water
1 teaspoon yeast extract spread
¼ cup milk
1 egg
¼ pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten

Nutrition Info

687.1 calories
carbohydrate: 55.4 g
cholesterol: 154.5 mg
fat: 44.7 g
fiber: 4.5 g
protein: 17.4 g
saturatedFat: 17.4 g
servingSize: -
sodium: 859.2 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

A meatless version of a traditional favorite.

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