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Sweet and Savory Vegetarian Cornish Pasties Recipe

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!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 9 servings
Calories: 347 kcal
Course: Appetizer
Cuisine: European

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Brush the tops of the sealed pasties with beaten egg and bake for 25 to 30 minutes until golden brown and flaky.

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

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

% 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.