Veggie Cornish Pasties
- Details
- By Jo Ingleby
Swede is the traditional vegetable used in Cornish Pasties; these veggie versions are made with red lentils but you can use any cooked beans or pulses you like. This recipe will make 4 large pasties.
Make the pastry. Place flour and salt in a large bowl and cut the cold butter into small cubes. Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Add cold water, a tablespoon at a time, and bring the pastry together with your fingertips; you may need more or less water depending on the fat used for the pastry. Knead briefly to get rid of cracks, and chill.
In a saucepan, heat the oil and gently fry the onion until soft. Add the swede, potato and chopped herbs and stir fry for 2 mins. Add the lentils, water and seasoning, stir well. Put on the lid and cook for 5 mins, stirring, so the lentils don't stick. Allow to cool. (Add chilli, chopped herbs or grated cheese to the filling at this point, if using).
Lightly dust a clean surface with flour. Divide the pastry into 4 even pieces and roll one out to 24cm wide; cut out a circle with a sharp knife. Carefully place 1/4 of the filling into the middle of the pastry, brush milk around the edges and bring the opposite sides together. You can crimp it, using your fingertips, or press it with a fork. Repeat until filling and pastry are used up.
Place the pasties on a baking tray. Brush with milk. Bake for 40 minutes, or until the pastry is golden all over.
