Cornish Pasties
found in Snacks - Hors D'Oeuvre
 | Vegetarian |  | Vegan |  | Nut Free |  | Dairy Free |
Prep: 50 minutes
Cook: 40 minutes
Difficulty:
Challenging
If you thought becoming vegan meant giving up all your favourite foods and living off salads, this recipe alone proves you wrong!
Ingredients
- 115g vegan butter
- 225g flour (plain)
- 55g vegan butter
- 1 celery stick, finely chopped
- 1 carrot, finely chopped
- 1 potato, diced
- 1 onion, sliced
- 55g mushrooms, coarsely chopped
- 1 tsp mixed herbs
For The Pastry
For The Filling
Directions
1
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6
2
For the pastry, rub the butter into the flour, mixing well. Add salt and then just enough water to bind the mixture to a stiff dough
3
Cover with cling film and leave in the fridge for half an hour.
4
Divide the dough into four even-sized pieces. Roll each into a circle, placing them onto a lightly greased baking sheet.
5
For the filling, melt the butter and gently fry the celery, carrot, potato and onion for 5 minutes.
6
Add the mushrooms, cover the pan and cook gently for 10 minutes more, or until soft. Add herbs and seasoning.
7
Divide the vegetable mixture between the dough circles, draining first if necessary. Dampen the edges with water, fold in half, and press firmly to seal.
8
Bake for 20 minutes, or until the pastry is cooked.
9
Enjoy on their own as a snack, or serve with potatoes and veg.
