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Vegetable Cornish Pasties

Vegetable Cornish Pasties

Cost $12, save $8

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Pastry

    • 1 recipe whole wheat pastry for a double crust

  • Vegetables

    • 🧅 1 onion, thinly sliced
    • 🥕 1 carrot, sliced thin
    • 🥔 1 turnip, peeled and diced
    • 🥔 1 large potato, peeled and diced
    • 🍄 ¼ pound mushrooms, chopped

  • Dairy

    • 🧈 ¼ cup butter
    • 🥛 ¼ cup milk
    • 🧀 ¼ pound shredded Cheddar cheese

  • Seasonings

    • 💧 2 tablespoons water
    • 1 teaspoon yeast extract spread
    • 🧂 salt and pepper to taste

  • Eggs

    • 🥚 1 egg
    • 🥚 1 egg, beaten

STEPS

1

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

2

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

3

Place a large skillet over medium heat. Melt butter and sauté onion for 5 minutes until translucent. Add carrot, turnip, potato, mushrooms, and water. Lower heat, cover skillet, and cook for 10 minutes, stirring occasionally.

4

In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables until thickened. Add cheese and seasoning. Set mixture aside to cool.

5

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

6

Bake on a baking sheet in preheated oven for 30 minutes, until pastry is golden brown.

NUTRIENTS

Per 1 serving

🔥

687

Calories

  • 17
    Protein
  • 55
    Carbs
  • 45
    Fats

💡 For flakier pastry, chill the pastry dough before rolling it out.If you don’t have yeast extract spread, you can substitute with soy sauce for a flavorful alternative.To make the recipe vegan, replace butter with vegan margarine, milk with plant-based milk, cheese with vegan cheese, and omit the egg wash.