VEGETARIAN CORNISH PASTIES
Making vegetarian Cornish pasties is a fun and easy task. Even a non-baker can prepare this recipe. Traditionally, Cornish pasties are made with a filling of beef, potatoes, onions and swede. These vegetarian Cornish pasties have a filling made with lentils, butternut, garlic, spinach, white wine vinegar and more.
Provided by Michelle Minnaar
Categories Main Course
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Fry the onion and garlic gently with the oil, in a large saucepan, until softened.
- Add the butternut, vinegar to the pan and increase the heat until the vinegar sizzles away.
- Lower the heat, add the stock, tomato puree and sugar then give it a stir. Let the mixture gently bubble at a low heat until the butternut is cooked. Add a splash of water if needed if it gets too dry.
- When the butternut is cooked, add the lentils and spinach and stir until the greens have wilted. Remove the pan from the heat and let it cool.
- Preheat the oven 200°C/fan 180°C/gas 6.
- Roll out the pastry on a floured surface. Using a saucer, cut out 6 shapes.
- Divide the filling evenly between the rounds, leaving a margin around the edges.
- Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
- Bake the pasties in the oven for 15 minutes or until golden and crisp.
Nutrition Facts : ServingSize 1 serving, Calories 525 calories, Sugar 2.8 g, Sodium 35 mg, Fat 35.2 g, SaturatedFat 1.2 g, Carbohydrate 46.5 g, Fiber 2.1 g, Protein 7.7 g, Cholesterol 27 mg
VEGETARIAN PASTIES
I came up with this recipe because I wanted a vegetarian version.
Provided by avihockey
Categories Appetizers and Snacks Beans and Peas
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Make the dough: mix flour, salt and baking powder together in a medium size mixing bowl. Cut in butter. Stir in egg, vinegar and 1/2 cup water. Continue stirring until dough is moist enough to be formed into a ball (add more water if necessary). Form the dough into a large ball.
- Make the filling: bring a pot of 3 cups water to boil, add lentils and continue to boil for 30 to 45 minutes; until lentils are tender. Watch the lentils and add water if necessary.
- Wrap the potatoes in aluminum foil and bake them for 30 minutes in the preheated oven. When the potatoes have cooled cut them into small pieces and mix them with the lentils.
- In a frying pan saute onions with oil. Stir the onions into the potato-lentil mixture; season with salt and stir.
- Divide the dough into 6 - 8-inch circles. Lay the circles on a flat, floured surface. Place one cup of filling into the center of each circle. Fold the dough around the filling; seal the edges and arrange the pasties on an ungreased cookie sheet. Bake for one hour in the preheated oven.
Nutrition Facts : Calories 776.9 calories, Carbohydrate 88.1 g, Cholesterol 173.7 mg, Fat 38.1 g, Fiber 14.1 g, Protein 21.1 g, SaturatedFat 21.2 g, Sodium 1092.4 mg, Sugar 3 g
VEGETABLE CORNISH PASTIES
A meatless version of a traditional favorite.
Provided by Viv Bearpark
Categories World Cuisine Recipes European UK and Ireland English
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
- Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
- In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
- Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
- Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.
Nutrition Facts : Calories 687.1 calories, Carbohydrate 55.4 g, Cholesterol 154.5 mg, Fat 44.7 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 17.4 g, Sodium 859.2 mg, Sugar 5.1 g
VEGETABLE PASTIES
I combined 5 pasty recipes to create an easy vegetable pasty with the filling and flavor I desired.
Provided by Alexandra Flowers
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
- Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
- Bake in preheated oven for 45 minutes, or until golden brown.
Nutrition Facts : Calories 581.4 calories, Carbohydrate 67.2 g, Cholesterol 23.3 mg, Fat 30.7 g, Fiber 5.7 g, Protein 11 g, SaturatedFat 7.2 g, Sodium 330.1 mg, Sugar 3.1 g
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