Sweet and Savory Vegetarian Cornish Pasties Recipe
User Reviews
4.4
Sweet and Savory Vegetarian Cornish Pasties Recipe
Description
The recipe begins by sautéing a medley of diced root vegetables—carrot, parsnip, turnip, and rutabaga—in olive oil until lightly browned. Butter is then added along with diced apple, sliced leek, minced garlic, tarragon, bay leaves, ground cinnamon, salt, and pepper. Cooking continues until the leek softens and flavors meld. Vegetable broth is added to moisten and tenderize the mixture, which is cooked until the vegetables are fork-tender and the filling is no longer wet. The mixture is set aside to cool before assembly.
Three pie crusts are cut into smaller circles to make nine pasties. Each circle is filled with a tablespoon of the prepared filling, then sealed and glazed with beaten egg. Baking at moderate heat produces a flaky, golden crust enclosing the fragrant filling, creating a balance of earthy, sweet, and herbal notes. These pasties can be served warm as a snack or light lunch.
The recipe provides storage instructions for keeping pasties refrigerated up to three days or freezing individually wrapped ones for 2-3 months. Reheating is recommended in an oven to maintain pastry texture, especially when reheating from frozen.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 carrot finely diced, medium
- 1 parsnip finely diced, medium
- 1 turnip peeled and finely diced, medium
- 1 rutabaga peeled and finely diced, medium
- 1 tablespoon butter unsalted
- 1 apple peeled and diced, medium, firm
- 1 leek sliced (discard tough, dark green parts)
- 3 cloves garlic minced
- 1 teaspoon tarragon leaf
- 2 bay leaf
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper medium grind
- 1 cup vegetable broth
- 3 pie crust raw, 9-inch diameter, 1/4-inch thick
- 1 egg beaten
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.
Notes
- Store pasties in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze individually wrapped pasties for 2-3 months.
- To reheat, bake frozen pasties in a preheated 350°F oven for 20-25 minutes until hot through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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