Vegetarian Pasties Recipes

VEGETARIAN CORNISH PASTIES

Steps:

• Fry the onion and garlic gently with the oil, in a large saucepan, until softened.
• Add the butternut, vinegar to the pan and increase the heat until the vinegar sizzles away.
• Lower the heat, add the stock, tomato puree and sugar then give it a stir. Let the mixture gently bubble at a low heat until the butternut is cooked. Add a splash of water if needed if it gets too dry.
• When the butternut is cooked, add the lentils and spinach and stir until the greens have wilted. Remove the pan from the heat and let it cool.
• Preheat the oven 200°C/fan 180°C/gas 6.
• Roll out the pastry on a floured surface. Using a saucer, cut out 6 shapes.
• Divide the filling evenly between the rounds, leaving a margin around the edges.
• Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
• Bake the pasties in the oven for 15 minutes or until golden and crisp.

MY VEGGIE PASTIES

Steps:

• Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally.
• Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter. Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together.
• Wrap in clingfilm and chill in the fridge for 1 hour.
• After 30 minutes the mushrooms should feel quite soggy, so squeeze firmly to remove as much salty liquid as you can (the mushrooms should end up weighing around 400g).
• Peel the swede, potatoes and onion and slice into small pieces, roughly the same size and thickness as a pound coin.
• Mix the veg with the mushrooms, then add the rosemary and a few generous pinches of black pepper.
• Preheat the oven to 180°C/350°F/gas 4.
• Divide the pastry into 8, then roll out into 20cm rounds on a clean flour-dusted surface. Divide up the filling, then scrunch and pile it to one side of the middle, leaving a 2.5cm gap around the edges.
• Lightly brush the exposed pastry with beaten egg, fold over and press the edges down, then twist and crimp with your fingers and thumbs to seal.
• Eggwash, then place on a lined baking sheet and bake for 40 minutes, or until golden. Serve with a watercress and apple salad and a dollop of English mustard.

VEGETABLE PASTIES

Steps:

• In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
• Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
• Bake in preheated oven for 45 minutes, or until golden brown.

VEGETARIAN PASTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make the dough: mix flour, salt and baking powder together in a medium size mixing bowl. Cut in butter. Stir in egg, vinegar and 1/2 cup water. Continue stirring until dough is moist enough to be formed into a ball (add more water if necessary). Form the dough into a large ball.
• Make the filling: bring a pot of 3 cups water to boil, add lentils and continue to boil for 30 to 45 minutes; until lentils are tender. Watch the lentils and add water if necessary.
• Wrap the potatoes in aluminum foil and bake them for 30 minutes in the preheated oven. When the potatoes have cooled cut them into small pieces and mix them with the lentils.
• In a frying pan saute onions with oil. Stir the onions into the potato-lentil mixture; season with salt and stir.
• Divide the dough into 6 - 8-inch circles. Lay the circles on a flat, floured surface. Place one cup of filling into the center of each circle. Fold the dough around the filling; seal the edges and arrange the pasties on an ungreased cookie sheet. Bake for one hour in the preheated oven.

VEGAN CORNISH PASTIES

Steps:

• Preheat oven to 190C / 375F / Gas mark 5. Grease a baking sheet, or line with baking paper (not greaseproof).
• To make the filling: put all ingredients except the kidney beans into a food processor and process until very finely chopped. Turn into a bowl and stir in the kidney beans. Add plenty of pepper to taste.
• To make the pastry: Grate 120g margarine (or 60g margarine and 60g white fat) into 225g flour and the salt. Stir and cut through well with a large blunt knife to break up the fat and margarine a little.
• Using the blunt knife to stir, gradually add enough water to make a soft dough. Do not make too sticky. Using a little of the remaining flour, gently roll out the pastry until about 1cm thick. Fold the pastry into thirds by bringing the bottom edge up to about two thirds, and the top edge down to cover. Then fold the sides in the same way. If not using straight away, wrap in foil and store in the fridge for up to 24 hours.
• To form the pasties: Roll out the pastry to about 1cm thick and cut into 4 rounds about the size of a large tea plate. Pile filling into the centre of each circle and top with a piece of the remaining margarine. For each pasty, dampen the edge of the pastry with a little water, then fold pastry over the filling to form and half circle. Try to stuff as much filling in as you possibly can.
• To make the traditional edging, beginning at the right side, 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, making a rope-like join.
• Place the pasties onto the prepared baking sheet. Brush each one with soy milk, and prick with a fork to let the steam escape.
• Bake in the preheated oven for about 45 minutes until golden brown. Serve piping hot. The pasties should not split open, but if they do, it's not a problem, they are merely called 'laughing pasties'!