Organic Food Delivery

 

Veggie Cornish Pasties

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.

Ingredients

  • 200g swede
  • 100g potato
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • A small sprig of rosemary and a few chopped sage leaves
  • 50g red lentils, rinsed
  • 100ml boiling water
  • 1/4 tsp ground pepper
  • 1/4 tsp salt
  • 1 tsp oil
  • 300g plain flour
  • 150g cold unsalted butter
  • 1/4 tsp salt
  • 4-5 tbsp cold water
  • 2 tbsp milk to brush pastry
  • Optional - a handful of grated cheese or chilli flakes
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