Recipe: Vegetarian Cornish Pasties
Half of my family are vegetarian. It can get quite tiresome at times cooking two meals, but overall it means we all eat meat less, which is good for health and for the environment. Cornish pasties have taken off over the last five years, with Cornish pasty shops gracing nearly every street corner, and they are brilliant instead of a kebab when coming home after too many drinks. Although I don’t advise whipping up one of these late at night, it turns out Cornish pasty making is relatively easy, so give it a go.
Cornish pasty (vegetarian)
Half fat to flour -
4 oz butter
8 oz flour
salt to season
Butternut squash, cubed
Potato, cut into small discs
Dried herbs – whatever takes your fancy, rosemary is nice
1 small onion
Make the pasty by rubbing the fat into the flour until it resembles bread crumbs. Season, then slowly add water until you have a dough. Leave in the fridge to rest.
Fry the butternut squash, potato, herbs and onion together in a frying pan until the butternut squash and potato is soft (this will probably take about 30 mins). You can add stock if you want, but add sparingly and make sure it boils off, because you need the filling to be dry when it goes in the pasty.
Roll out the pastry, then cut it into a circle about plate sized – you can use a plate as a template. Put the filling slightly off centre, then fold over to get an oval shape. Press down the edges with a fork or whatever you have to hand. Brush the top of the pasty with an egg, beaten. Bake for about 25 mins at gas 4, or until golden brown.
The good thing about this recipe is that it’s endlessly variable, so try out different fillings. Adding cheese would be nice and give a bit of moisture to the proceedings.