Vegan Cornish Pasties Recipe - That's Nerdalicious

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The Quintessential Vegan Cornish Pasty: A Hearty Hand Pie

I’ll never forget my first taste of a Cornish pasty. It was a blustery autumn day in London, and the aroma of freshly baked goods wafted from a small shop tucked away on a side street. The golden crust, still warm from the oven, cradled a savory filling that transported me to a cozy countryside kitchen. That first bite – the perfect marriage of flaky pastry and earthy vegetables – ignited a lifelong love affair with this humble, yet deeply satisfying, comfort food. Now, crafting a vegan version that honors the original’s spirit is one of my greatest joys.

Recipe Overview:

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Yield: 4 large pasties
Dietary Type: Vegan

Ingredients:

For the Pastry:

½ cup vegan margarine
2 tablespoons vegan margarine
1 cup (a little generous) white flour
1 teaspoon salt
½ cup very cold water

To Glaze:

¼ cup soy milk, as needed

For the Filling:

200g potatoes, peeled and chopped into chunks
½ medium onion, peeled and cut into chunks
125g swede, peeled and cut into chunks (can use turnip if swede is unavailable)
2-3 teaspoons light vegetable stock powder (rounded teaspoons)
⅓ cup kidney beans, rinsed and drained
Ground black pepper, to taste

Equipment Needed:

Food processor
Large bowl
Large blunt knife
Rolling pin
Baking sheet
Baking paper (optional)

Instructions:

Preheat your oven to 190°C / 375°F / Gas Mark 5. Prepare a baking sheet by greasing it lightly or lining it with baking paper. This prevents the pasties from sticking and ensures even baking.
Prepare the Filling: Combine the potatoes, onion, swede (or turnip), and vegetable stock powder in a food processor. Pulse until the vegetables are very finely chopped. The finer the chop, the better they’ll cook through during baking. Transfer the mixture to a large bowl and stir in the rinsed and drained kidney beans. Season generously with ground black pepper. Don’t be shy with the pepper – it adds a crucial depth of flavor to the filling.
Make the Pastry: Grate the 1/2 cup margarine (120g) into a large bowl containing the flour and salt. Alternatively, you can use 60g vegan margarine and 60g white vegetable fat for a slightly different texture. Using a large blunt knife, cut through the mixture, ensuring the margarine is well incorporated into the flour. This process is crucial for creating a flaky crust. The goal is to break up the fat into smaller pieces without melting it.
Form the Dough: Gradually add the very cold water to the flour and margarine mixture while stirring with the blunt knife. Continue adding water until a soft dough forms. Be careful not to overwork the dough, as this will result in a tough crust. The dough should be soft but not sticky.
Rest the Dough (Optional): On a lightly floured surface using a little of the remaining flour, gently roll out the pastry until it is about 1 cm thick. Fold the pastry into thirds by bringing the bottom edge up to about two-thirds of the way up, and the top edge down to cover the bottom fold. Then fold the sides over in the same way. If not using straight away, wrap the dough in foil or cling film and store it in the refrigerator for up to 24 hours. Resting the dough allows the gluten to relax, resulting in a more tender crust. If you are in a hurry, you can skip this step, but the rested dough will be easier to work with.
Assemble the Pasties: Roll out the pastry to about 1 cm thick and cut out 4 circles using a large tea plate as a guide. Aim for circles that are approximately the size of a large tea plate.
Fill the Pasties: Pile the vegetable filling into the center of each pastry circle, leaving a border around the edge. Top each mound of filling with a small piece of the remaining vegan margarine. This adds richness and helps to keep the filling moist.
Seal the Pasties: Dampen the edge of each pastry circle with a little water. Fold the pastry over the filling to form a half-circle shape. Try to stuff as much filling in as you possibly can. This will ensure a satisfying and flavorful pasty.
Create the Traditional Crimp: To make the traditional Cornish pasty crimp, start at one end of the half-circle. Use the forefinger and thumb of your right hand to pinch the pastry together, while using the forefinger and thumb of your left hand to fold over the section of pastry next to it. Move along to the next section of pastry and repeat. Continue in this way along the edge of the pastry, creating a rope-like join. This crimp serves both as a decorative element and a practical seal, preventing the filling from escaping during baking.
Prepare for Baking: Place the assembled pasties onto the prepared baking sheet. Brush the top of each pasty with soy milk to give them a golden-brown color. Prick each pasty a few times with a fork to allow steam to escape during baking. This prevents the pasties from bursting open.
Bake the Pasties: Bake in the preheated oven for approximately 45 minutes, or until the pasties are golden brown. The baking time may vary depending on your oven, so keep a close eye on them.
Serve Hot: Remove the pasties from the oven and let them cool slightly before serving. Cornish pasties are best enjoyed piping hot, fresh from the oven.

Expert Tips & Tricks:

Dough Temperature: Keeping the dough as cold as possible is key to achieving a flaky crust. If your kitchen is warm, consider chilling the dough and your rolling pin before assembling the pasties.
Filling Consistency: If the filling seems too dry, add a tablespoon or two of vegetable broth or water to moisten it. Conversely, if it’s too wet, add a teaspoon of cornstarch to help thicken it.
Crimping Techniques: Don’t be intimidated by the crimping! Practice makes perfect. If you’re struggling, you can simply press the edges together with a fork for a simpler seal.
Blind Baking: For an extra crispy bottom crust, you can partially blind-bake the pastry circles before adding the filling. This involves baking the pastry for about 10 minutes before filling, which helps to set the dough.

Serving & Storage Suggestions:

Serve these vegan Cornish pasties hot as a hearty lunch or dinner. They are perfect on their own or accompanied by a side salad. Leftover pasties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 175°C / 350°F until heated through. You can also freeze the baked pasties for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag. To reheat from frozen, thaw overnight in the refrigerator and then warm them in the oven.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	448 kcal	22%
Total Fat	29g	45%
Saturated Fat	5g	25%
Cholesterol	0mg	0%
Sodium	996mg	41%
Total Carbohydrate	41g	15%
Dietary Fiber	4g	16%
Sugars	3g	3%
Protein	7g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions:

Gluten-Free Pasties: Use a gluten-free flour blend to make the pastry. You may need to add a binder like xanthan gum to help hold the dough together.
Different Vegetables: Feel free to experiment with different vegetables in the filling. Carrots, parsnips, or even mushrooms would be delicious additions.
Spice it Up: Add a pinch of chili flakes or a dash of hot sauce to the filling for a spicy kick.
Sweet Pasties: For a dessert version, fill the pasties with fruits like apples, berries, or cherries and sweeten with maple syrup or agave nectar.

FAQs (Frequently Asked Questions):

Q: Can I make the pastry ahead of time?
A: Absolutely! In fact, it’s recommended. Wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours before using. This allows the gluten to relax, resulting in a more tender crust.

Q: Can I freeze the pasties after baking?
A: Yes, you can! Allow the pasties to cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months.

Q: What if I don’t have swede?
A: Turnip is a great substitute for swede in this recipe. The flavor is very similar, so you won’t notice much of a difference.

Q: My pasties are splitting open during baking. What am I doing wrong?
A: Make sure you are pricking the top of each pasty with a fork before baking to allow steam to escape. Also, ensure that the crimp or seal is tight to prevent the filling from bursting out.

Q: Can I use a different type of bean in the filling?
A: Certainly! Cannellini beans, pinto beans, or even lentils would work well in this recipe. Just be sure to rinse and drain them thoroughly before adding them to the filling.

Final Thoughts:

This vegan Cornish pasty recipe is a celebration of simple, wholesome ingredients and comforting flavors. It’s a dish that’s perfect for a cozy night in, a picnic in the park, or a hearty lunch on the go. Don’t be afraid to experiment with different fillings and variations to create your own signature pasty. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure. I encourage you to give this recipe a try. I’m confident that you’ll be delighted with the results. Let me know how it turns out and share your own creative twists! Perhaps pair it with a crisp cider or a hearty vegetable soup for the ultimate satisfying meal.