Sweet and Savory Vegetarian Cornish Pasties Recipe
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4.4
111 reviews
Good
Sweet and Savory Vegetarian Cornish Pasties Recipe
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Transform your appetizer game with the irresistible charm of our Sweet and Savory Vegetarian Cornish Pasties. Easy to make, versatile, and sure to leave a lasting impression on your taste buds!
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Ingredients
- 1 tbsp extra virgin olive oil
- 1 medium carrot finely diced
- 1 medium parsnip finely diced
- 1 medium turnip peeled and finely diced
- 1 medium rutabaga peeled and finely diced
- 1 tablespoon unsalted butter
- 1 medium firm apple peeled and diced
- 1 leek sliced (discard tough, dark green parts)
- 3 cloves garlic minced
- 1 teaspoon tarragon leaf
- 2 bay leaves
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon medium grind black pepper
- 1 cup vegetable broth
- 3 9-inch diameter, 1/4-inch thick raw pie crusts
- 1 egg beaten
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Instructions
- Heat the olive oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the carrot, parsnip, turnip, and rutabaga; sauté for 5 to 7 minutes until lightly browned.
- Turn the heat down to medium and add the butter, apple, leek, garlic, tarragon, bay leaves, cinnamon, salt, and pepper. Sauté for another 2 to 3 minutes until the leek has softened.
- Add the vegetable broth and cook until the vegetables are fork-tender, and the mixture no longer looks wet. If the pan becomes too dry before the vegetables are tender, add more broth in ¼ cup increments and continue cooking. Set aside to cool.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Use a biscuit cutter or wide-mouth glass to cut the pie crusts into 4″ circles. You will get 3 smaller circles out of each pie crust for a total of 9 pasties.
- Place the circles on parchment-lined baking sheets and fill each with a heaping tablespoon of filling. Then, wet the rim of the circles with the beaten egg, fold them in half, and seal them by either hand-pinching or pressing with the tines of a fork.
- Brush the tops of the sealed pasties with beaten egg and bake for 25 to 30 minutes until golden brown and flaky.
Equipments used:
Notes
- This recipe makes 9 pasties.
- Store these Vegetarian Cornish Pasties in an airtight container in the refrigerator for up to 3 days. Individually wrap and freeze in the freezer for about 2-3 months for longer storage.
- To reheat, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake from frozen for 20-25 minutes or until heated through.
Nutrition Information
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Serving
1serving
Calories
347kcal
(17%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
22mg
(7%)
Sodium
456mg
(19%)
Potassium
357mg
(10%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1386IU
(28%)
Vitamin C
19mg
(21%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 347kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 456mg | 19% |
| Potassium | 357mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1386IU | 28% |
| Vitamin C | 19mg | 21% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
111 reviews
Good
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