Vegan Cornish Pasty
These plant based pasties are stuffed full of traditional vegetables and a rich mushroom gravy. They might be missing meat but they are still delicious.
Servings: 4 people
Ingredients
For the pastry
- 500 grams strong white bread flour
- 125 grams vegetable shortening e.g. Trex
- 125 grams non-dairy butter e.g. Flora
- 1 tsp salt
- 175 millilitres cold water
For the gravy
- 200 millilitres vegetable stock
- 2 tbsp porcini mushroom powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried mixed herbs
- 20 grams cornflour mixed with enough water to form a paste
For the filling
- 200 grams potato peeled and diced
- 100 grams swede peeled and diced
- 100 grams mushrooms sliced
- 50 grams onion peeled and diced
- 4 tsp non-dairy butter
For the glaze
- 50 millilitres non-dairy milk
Instructions
For the pastry
- Add the flour, salt, vegetable shortening and non-dairy butter into a large mixing bowl.
- Rub the shortening and non-dairy butter into the flour until it resembles breadcrumbs. (You can also do this by pulsing the mix in a food processor but be careful not to over mix!)
- Slowly add the water and bring the mixture together until it forms a ball.
- Knead the dough until it has formed an elastic dough (it's OK to work this pastry a little more than you would regular shortcrust pastry).
- Cover the dough with clingfilm and place in the fridge for a minimum of 2 hours to let it rest.
To make the gravy
- Pour the vegetable stock, mushroom powder, garlic powder, onion powder, mixed herbs and cornflour paste into a sauce pan.
- Mix well and place the pan over a low heat.
- Stir the gravy letting the gravy reduce down and thicken.
- After roughly 15 minutes the gravy should be a thick almost jelly like consistency. (You don't want it too runny or it will be hard to add to the pasties before assembling them).
- Take the gravy off the heat and leave to cool.
To assemble the pasties
- Pre-heat your oven to 190C / 374F / gas mark 5 and line a baking tray with grease proof paper.
- Take the chilled pastry out of the fridge and roll out on to a lightly floured surface.
- Cut out 4 circles of pastry roughly 18-20 cm in diameter using a small plate as a guide).
- Divide the chopped vegetables across the four pastry circles and make a small mound on one half of each pastry circle.
- Add a tsp of non-dairy butter and 4 or 5 tbsp of gravy on top of the vegetables.
- Brush a little non-dairy milk around the edges of the pastry and fold it over to seal the vegetables inside.
- Carefully press the pastry down to ensure there are no big gaps of air and the edges are completely sealed.
- Crimp the edges by making lots of little folds along the edge. This will stop the edges coming unstuck in the oven.
- Brush with the remaining non-dairy milk and decorate with any pastry scraps if you wish.
- Cut a couple of small holes in the top of the pasties to allow steam to escape.
- Cook the pasties in the centre of the oven for 50 minutes to 1 hour or until they are golden and crisp on the outside.