Such is the case with these vegan Cornish pasties. It was some years ago that I had someone ask for this recipe. I hesitated because (1) I thought this recipe would be a pain to create, and (2) after researching conventional Cornish pasty recipes, I didn’t think they’d be that good. I was wrong on both counts! These little hand pies are pretty simple to assemble, with the most work going into making the crust, which really wasn’t that hard. This isn’t one of those pastry recipes that requires hours of chilling. It’s quick and easy, but still comes out of the oven flaky and delicious. I also thought the pasties themselves would be bland and dry, given the relatively few ingredients and seasonings that go into them. In actuality they were flavorful and filled with steaming hot veggies, potatoes and seitan. I may have just found my new favorite comfort food! Tip: Since most rutabagas are pretty large, you’ll probably have some leftover. After being cut, it’ll keep for at least a week in an airtight container in the fridge. It’s absolutely delicious diced and roasted with some olive oil or boiled and mashed like potatoes.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Start by making your pastry dough. Tip: To crimp the edges, you can go simple and use a fork, create a scallop using your fingers, or do it in proper fashion using the method shown in this video. As you can see, mine are somewhat…err…rustic, and not so proper. The important thing is getting a good seal! Let them cool for at least a few minutes before digging in. The fillings will still be quite hot!
What to Serve with Vegan Cornish Pasties
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