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Vegetable Cornish Pasties
Vegetable Cornish Pasties
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Savory vegetable and Cheddar pasties made with whole wheat pastry dough, filled with a hearty mix of onions, carrots, potatoes, turnips, mushrooms, and cheese. Baked until crispy and golden. Perfect for a satisfying lunch.
Ingredients:
  • 1 recipe whole wheat pastry for a double crust
  • 1 onion, thinly sliced
  • 1 carrot, sliced thin
  • 1 turnip, peeled and diced
  • 1 large potato, peeled and diced
  • 0.25 pound mushrooms, chopped
  • 2 tablespoons water
  • 1 teaspoon yeast extract spread
  • 0.25 pound shredded Cheddar cheese
Instructions:
  • Preheat the oven to 400°F (200°C) for perfect cooking conditions.
  • Divide the pastry dough into four equal portions, then roll each one out into a square shape. Allow the pastry to rest.
  • Heat a large skillet over medium heat and melt butter or margarine. Saute onion for 5 minutes until translucent and starting to brown. Add carrot, turnip, potato, mushrooms, and water. Cover and simmer on low heat for 10 minutes, stirring occasionally.
  • Combine yeast extract with milk in a small bowl until dissolved. Whisk in 1 egg, then stir into cooked vegetables. Keep stirring until mixture thickens. Mix in cheese, season with salt and pepper, then let it cool.
  • Spread 1/4 of the filling on one half of each pastry square. Fold diagonally and seal the edges. Brush the tops with beaten egg for a golden finish.
  • Arrange the pasties on a baking sheet and bake in a preheated oven until the pastry turns a beautiful golden brown, about 30 minutes.

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