Vegan Cornish pasty

vegan Cornish pasty
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This is my everyday version of a (Vegan) Cornish pasty. Using shop bought short crust pastry filled with mushrooms, onions and potatoes in a thyme infused gravy.

Pre heat the oven.

Take the short crust pastry out of the fridge, ready to use later, it can be slightly brittle if used straight from the fridge.

Chop the potatoes into chunks (I leave the skins on) and boil them until just cooked. Drain and put to one side.

Finely chop the onions and begin to gently fry them.

Chop the mushrooms into chunks and add them t the onions to cook.

add the potatoes to the pan and stir in several sprigs of thyme, fry until the mushrooms are cooked.

I like to season the mix with lots of black and white pepper.

Now allow the mixture to completely cool.

While the pastry filling is cooling, make the gravy.

Mix 2 tablespoons of cornflour with 4 tablespoons of cold water into a cup until completely dissolved

Add in a tablespoon of vegan gravy granules and a teaspoon of soy sauce.

Pour the gravy into a pan with several sprigs of fresh thyme and heat gently until the it thickens into a gel.

we need the gravy to be a. gel, so that when it out into the pastry it doesn’t run everywhere. When it’s cooked with the vegetables, it becomes a lovely thick sauce.

Take off the heat and allow to cool.

mash a tablespoon of vegan butter into the gravy gel

Add the gravy gel to the cold potato and mushrooms and mix in.

Unroll the 2 pastry sheets and cut out 6 x 5inch circles.

Take 2 tablespoons of the filling mixture and place in the centre of a pastry circle leaving a border around the edge

Fold the pastry over the filling and platt the edge of the pastry until the edges form a seal and it turns into a pasty.

Repeat for the remaining 5 circles of pastry and place them on a metal tray.

Wipe the pasties with olive oil and place in a preheated oven at 180C for 30 mins.

Remove from the oven and allow to cool for 10 mins before serving.

vegan Cornish pasty
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5 from 1 vote

Vegan Cornish pasty

This is my everyday version of a (Vegan) Cornish pasty. Using shop bought short crust pastry filled with mushrooms, onions and potatoes in a thyme infused gravy.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: lunch, Main Course
Cuisine: Modern British
Keyword: vegan cornish pasty
Servings: 6 pastys
Calories: 425kcal

Ingredients

  • 700 g short crust pastry – 2 packets
  • 230 g brown mushrooms – 1 punnet
  • 2 onions
  • 1 potato
  • 2 tbsp cornflour
  • 1 tbsp vegan butter
  • 1 tbsp gravy granules – I use bisto gravy
  • 10 g fresh thyme – 3 or 4 sprigs of thyme

Method

  • Pre heat the oven
  • Take the pastry out of the fridge, ready to use later, it can be slightly brittle if used straight from the fridge.
  • Chop the potatoes into chunks (I leave the skins on) and boil them until just cooked. Drain and put to one side.
  • Finely chop the onions and begin to gently fry them.
  • Chop the mushrooms into chunks and add them to the onions to cook
  • add the potatoes to the pan and stir in several sprigs of thyme, fry until the mushrooms are cooked
  • I like to season the mix with lots of black and white pepper.
  • Now allow the mixture to completely cool.
  • While the pastry filling is cooling, make the gravy.
  • Mix 2 tablespoons of cornflour with 4 tablespoons of cold water into a cup until completely dissolved 
  • Add in a tablespoon of vegan gravy granules and a teaspoon of soy sauce. 
  • Pour the gravy into a pan and heat gently until the it thickens into a gel.
  • take off the heat and allow to cool.
  • mash into the gravy gel a tablespoon of vegan butter
    Add the gravy gel to the cold potato and mushrooms and mix in.
  • Unroll the 2 pastry sheets and cut out 6 x 5inch circles.
  • Take 2 tablespoons of the filling mixture and placer in the centre of a pastry circle leaving a border around the edge
  • Fold the pastry over the filling and platt the edge of the pastry until the edges form a seal.
  • repeat for the next 5 circles and place them on a metal tray.
  • wipe the pasties with olive oil and place in a preheated oven at 180C for 30 mins.
  • Remove from the oven and allow to cool for 10 mins before serving.

Nutrition

Calories: 425kcal | Carbohydrates: 75g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Sodium: 585mg | Potassium: 471mg | Fiber: 4g | Sugar: 3g | Vitamin A: 168IU | Vitamin B12: 1µg | Vitamin C: 12mg | Vitamin D: 1µg | Calcium: 39mg | Iron: 5mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!

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