Vegan Cornish Pasties
These hand pies use a short, flaky pastry crimped around a filling of diced potato, rutabaga, and onion, with mushrooms and lentils added for extra substance and depth. Black pepper is the dominant seasoning, staying close to the traditional Cornish formula. They bake in about 45 minutes and hold up well packed for lunch or served warm at dinner.
Equipment
- Large mixing bowl
- Small mixing bowl
- Pastry blender or two forks (food processor optional)
- Rolling Pin
- Bench scraper or knife
- Baking sheet
- Parchment paper
- Pastry brush
- Measuring cups and spoons
- Vegetable peeler
- Oven
- Cooling rack
Ingredients
For the Pastry:
- 3 cups all-purpose flour unbleached; for best texture, scoop-and-level (about 12.75 oz)
- 1 teaspoon fine sea salt evenly seasons the dough
- 12 tablespoons vegan butter cold, diced; European-style high-fat preferred
- 4 tablespoons vegetable shortening cold, diced; helps produce flakiness (or use more vegan butter)
- 8 tablespoons ice water plus up to 2 tbsp more as needed to bring dough together
- 1 teaspoon apple cider vinegar tenderizes; optional but recommended
For the Filling:
- 1 large russet potato peeled and diced 1/4-inch (about 2 cups)
- 1 small rutabaga (swede) peeled and diced 1/4-inch (about 1.5 cups)
- 1 large yellow onion finely diced (about 1.5 cups)
- 8 ounces cremini mushrooms very finely chopped for a meaty bite
- 0.5 cup cooked green or brown lentils well-drained; adds protein and body
- 1 tablespoon neutral oil such as grapeseed or sunflower; helps coat the filling
- 1 tablespoon tamari or vegan Worcestershire; for umami depth
- 1 teaspoon Dijon mustard or 1/2 tsp dry mustard powder
- 1.5 teaspoons kosher salt Diamond Crystal; reduce if using fine salt
- 1 teaspoon freshly ground black pepper classic pasties are pepper-forward
- 1 teaspoon dried thyme rub between fingers to release oils
- 2 tablespoons flat-leaf parsley chopped
- 1 tablespoon all-purpose flour helps absorb juices during baking
For the Glaze & Finish:
- 3 tablespoons aquafaba liquid from a can of chickpeas; for a glossy vegan wash
- 1 teaspoon maple syrup encourages browning
- 1 teaspoon neutral oil adds sheen to the glaze
- 1 pinch ground turmeric optional; enhances golden color
- 1 pinch flaky sea salt for finishing, optional
Instructions
- Chill Fats (10 minutes): Place the diced vegan butter and shortening in the freezer for 10 minutes until very cold but not frozen. Colder fat = flakier layers.
- Make the Pastry (10 minutes active + 30 minutes chill): In a large bowl, whisk the flour and salt. Add chilled fats and cut in with a pastry blender until pea-sized pieces remain with some flat shards. If using a food processor, pulse flour/salt, add fats, and pulse 6–8 times—stop while you still see small visible bits for flake. Drizzle in 8 tbsp ice water mixed with the vinegar, tossing with a fork just until shaggy clumps form; add up to 2 tbsp more water if needed. Gather into a cohesive dough without kneading. Divide into 6 equal pieces, flatten into discs, wrap, and chill 30 minutes.
- Prepare the Filling (about 20 minutes): In a large bowl, combine diced potato, rutabaga, onion, chopped mushrooms, and lentils. Add oil, tamari (or vegan Worcestershire), Dijon, salt, pepper, thyme, parsley, and the flour. Toss thoroughly to coat—vegetables should glisten but not weep liquid. Taste a piece of potato for seasoning (it should seem slightly salty to carry through baking).
- Preheat the Oven: Set a rack in the center and heat to 400°F (200°C). Line a baking sheet with parchment. If you have a baking steel or stone, preheat it to help crisp the bottoms.
- Roll the Pastry (about 10 minutes): Working with one disc at a time on a lightly floured surface, roll to a 7–8 inch round about 1/8 inch thick. Rotate the dough often and dust lightly as needed to prevent sticking. Keep remaining discs chilled.
- Fill and Seal (about 10 minutes total): Spoon about 3/4 cup of filling onto the lower half of each round, leaving a clean 1/2 inch border. Lightly brush the edge with water, fold the dough over to form a half-moon, and press to seal. Ensure no sharp pieces poke the dough.
- Crimp Traditionally: Starting at one end, pinch the sealed edge, fold it over itself, and press—moving along the curve to create a neat rope-like crimp. This strengthens the seal and gives the classic look. If crimping is tricky, press a tight seal with a fork instead (texture differs but works).
- Glaze and Vent: Whisk aquafaba, maple syrup, oil, and a pinch of turmeric. Brush each pasty generously. Cut 2–3 small slits on top for steam release.
- Bake (45 minutes at 400°F / 200°C): Arrange on the prepared sheet and bake for 45 minutes, rotating the tray halfway. Pasties are done when deeply golden with crisp, flaky ridges and small bubbles of aromatic steam escaping from the vents.
- Rest and Finish: Transfer to a rack and rest 10 minutes to set the crust. Sprinkle lightly with flaky sea salt if desired. Serve warm.
Notes
Mary’s Tips:
- Flake Factor: Keep everything cold. If the kitchen is warm, chill the rolled rounds for 10 minutes before filling.
- Mushroom Mince: For superb texture, pulse mushrooms in short bursts until pebble-sized—avoid a paste.
- Protein Swap: Replace lentils with finely crumbled tempeh or plant-based mince; season generously.
- Gluten-Free: Use a 1:1 gluten-free flour blend with 1/2 tsp xanthan gum if your blend lacks it; dough will be more delicate—roll between parchment.
- Faster Onions: If you prefer sweeter notes, briefly sweat the diced onion in 1 tsp oil until just translucent (3–4 minutes) and cool before mixing.
- Make-Ahead: Dough keeps 2 days refrigerated or 2 months frozen. Assembled, unbaked pasties freeze well; bake from frozen at 400°F (200°C) for 55–60 minutes.
- Timing: Prep ~90 minutes total (10 min chill fats + 10 min mix dough + 30 min dough chill + 20 min filling + 20 min roll/fill). Bake 45 minutes at 400°F (200°C). Rest 10 minutes.
- Seasonal Tips: Late-fall swede is sweeter and less sharp; adjust salt and pepper to taste.
- Storage: Refrigerate baked pasties up to 3 days; reheat at 350°F (175°C) for 12–15 minutes.
Nutrition
Calories: 656kcalCarbohydrates: 74gProtein: 12gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 15gTrans Fat: 5gSodium: 1350mgPotassium: 752mgFiber: 6gSugar: 5gVitamin A: 128IUVitamin C: 16mgCalcium: 62mgIron: 5mg
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