25 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A meatless version of a traditional favorite.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.

  • Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.

  • In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.

  • Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.

  • Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

Nutrition Facts

687 calories; 44.7 g total fat; 155 mg cholesterol; 859 mg sodium. 55.4 g carbohydrates; 17.4 g protein; Full Nutrition


Reviews (16)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/13/2006
Awesome recipe! My husband and I have made this one many many times. We use just potatoes onions and carrots for the veg... tastes exactly like the ones I've had in Cornwall. I always get compliments on this recipe! Note on putting them together: For a true pasty shape cut the dough into circles and put the filling in the center leaving lots of room all around. You need less filling than you think! Then fold the dough over the filling so you have a semi-circle. Fold the bottom dough up over the top and press your thumb in all around to create indentations and seal in the filling. This creates the thick crust that Cornish miners would hold onto when eating them (they then threw the crust away!). Read More
(63)

Most helpful critical review

Rating: 4 stars
08/05/2005
Great flavour - I got lazy on the following... I used ready made frozen puff pastry. I also left out the mushrooms & cheese (vegies alone give enough flavour for me). I used a food processor to grate all the vegetables together making prep a breeze. Perfect amount for four pasties THANKS. Read More
(28)
25 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/13/2006
Awesome recipe! My husband and I have made this one many many times. We use just potatoes onions and carrots for the veg... tastes exactly like the ones I've had in Cornwall. I always get compliments on this recipe! Note on putting them together: For a true pasty shape cut the dough into circles and put the filling in the center leaving lots of room all around. You need less filling than you think! Then fold the dough over the filling so you have a semi-circle. Fold the bottom dough up over the top and press your thumb in all around to create indentations and seal in the filling. This creates the thick crust that Cornish miners would hold onto when eating them (they then threw the crust away!). Read More
(63)
Rating: 4 stars
08/05/2005
Great flavour - I got lazy on the following... I used ready made frozen puff pastry. I also left out the mushrooms & cheese (vegies alone give enough flavour for me). I used a food processor to grate all the vegetables together making prep a breeze. Perfect amount for four pasties THANKS. Read More
(28)
Rating: 5 stars
10/05/2003
Delicious! I first had Cornish Pasties in Bath England in 1995. I've since become vegetarian and I despaired of ever finding a veggie version. This is a little labor intensive but produces wonderful results. Thanks!! Read More
(25)
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Rating: 5 stars
04/05/2010
Too Good! I have had pasties at the famous upper peninsula in Michigan. These were delicious. I used 'mushroon turnovers' recipe from the site for the crust. Extraordinary really. Oh I did add some smoked chile tomato sauce in the veges instead of yeast extract and a wee bit of oregano. This tasted very good. The crust is out of the world. Read More
(14)
Rating: 5 stars
01/03/2011
My wife made these from the recipe. Being English was a little nervous but should not have been. These were wonderful. For a twist replace the Worcester Sauce for a mix of Garam Masala and Currey Pwder dissolved in a little water. Read More
(13)
Rating: 5 stars
05/13/2010
This was very good -- much better than the simple ingredients might suggest. It is a very hearty vegetarian meal -- my husband was convinced there was meat in them until I told him otherwise. I omitted the yeast extract spread (didn't have any) and forgot the egg wash at the end. I think this recipe would be pretty forgiving in terms of root veggie substitutions -- I didn't measure or count just scooped a good handful of carrots turnips and potatoes. I think the filling would also be excellent done in a bread crust like a calzone. Thanks! Great recipe to use up all the root veggies I got from my CSA! Read More
(12)
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Rating: 5 stars
09/10/2009
Very good recipe. My mother uses an old recipe from England for the pastry. It's called "ruff/rough puff." I used that because I prefer it to standard pie dough. Read More
(8)
Rating: 5 stars
07/15/2009
My husband and I really love this recipe and I find myself making it at least once a month. I like to use golden turnips (rutabagas) instead of the white ones and I substitute a can of peas for the mushrooms. Read More
(8)
Rating: 5 stars
06/01/2010
I used pastry for double-pie crust from this site. Left out mushrooms turnip cheese due to family preferences. Added some chopped zucchini.May consider peas next time Used a boullion cube in lieu of Marmite.Made 8 pastries-my picky eaters gobbled them up! Read More
(8)