Whip up this Sweet and Savory Vegetarian Cornish Pasties recipe next time you need an easy and versatile appetizer!
Last year for Christmas I had the wild idea to host a dinner featuring my favorite recipes from the U.K.
My family was a bit dubious at first, but since my large living room is the only place that will hold us all, I get to make the rules.
I went totally overboard with the decorations and filled my house with garlands, plaid textiles, and a 13-foot noble fir.
With a huge roast as our centerpiece, we filled the table with braised vegetables, mash, Yorkshire puddings, and peas. We ate figgy pudding for dessert, pulled crackers and wore the crowns, and sipped hot toddies by the fire.
With the help of my family, the food was delicious and the party was a blast. Unfortunately for me, I completely stuffed myself with Cornish pasties before we even sat down to dinner.
Rather than stick to our traditional vegetable crudites, we decided we wanted something handheld for our hors d’oeuvres.
We had just been on our trip to London and recalled that we had snacked on some pasties at one of the pubs we visited.
Being the total Harry Potter freak that I am, I briefly considered making pumpkin pasties before I settled on this version which features apples, root vegetables, and tarragon.
The sweetness from the apples provides the perfect complement to the robust, earthy flavors of the parsnip and turnip. If you prefer, you can use waxy potatoes in place of the more pungent turnips and parsnips in this vegetable Cornish pasty recipe.
I haven’t tried it yet, but I have a sneaking suspicion that raisins would be a delicious addition as well.
Holidays are always made more memorable by sharing a meal, and even more so when that meal is prepared together. There’s something really special about updating tried and true recipes to suit your own family’s tastes, so definitely get creative with this vegetarian Cornish pasty recipe!
I love to spend time in the kitchen no matter the occasion, but when I think back on my most memorable food experiences they always seem to be when I’m breaking bread (or, ahem, vegetarian pasties) with loved ones.
It’s for this reason that I support the initiative to Cook with Purpose, a campaign created by my favorite spice company (and long-term sponsor of my work), Frontier Co-op.
I’ve said it before and I’ll say it again, but high-quality spices are my secret weapon in the kitchen. Using Frontier’s tarragon in these cornish vegetable pasties makes all the difference in the world in terms of depth of flavor.
Frontier products can be found in most well-stocked grocery stores, or you can also easily order this Tarragon from Amazon.
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Here’s the Recipe!
Sweet and Savory Vegetarian Cornish Pasties Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium carrot - finely diced
- 1 medium parsnip - finely diced
- 1 medium turnip - peeled and finely diced
- 1 medium rutabaga - peeled and finely diced
- 1 tablespoon unsalted butter
- 1 medium firm apple - peeled and diced
- 1 leek - sliced (discard tough, dark green parts)
- 3 cloves garlic - minced
- 1 teaspoon tarragon leaf
- 2 bay leaves
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon medium grind black pepper
- 1 cup vegetable broth
- 3 9-inch diameter, 1/4-inch thick raw pie crusts
- 1 egg - beaten
Instructions
- Heat the olive oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the carrot, parsnip, turnip, and rutabaga; saute for 5 to 7 minutes, until lightly browned.
- Turn the heat down to medium and add the butter, apple, leek, garlic, tarragon, bay leaves, cinnamon, salt, and pepper. Saute for another 2 to 3 minutes, until the leek has softened. Add the vegetable broth and cook until the vegetables are fork tender and the mixture no longer looks wet. If the pan becomes too dry before the vegetables are tender, add more broth in ¼ cup increments and continue cooking. Set aside to cool.
- Preheat the oven to 375 degrees. Use a biscuit cutter or wide-mouth glass to cut the pie crusts into 4" circles. You will get 3 smaller circles out of each pie crust for a total of 9 pasties. Place the circles on parchment-lined baking sheets and fill each with a heaping tablespoon of filling. Wet the rim of the circles with beaten egg, fold in half, and seal by either hand-pinching or pressing with the tines of a fork. Brush the tops of the sealed pasties with beaten egg and bake for 25 to 30 minutes, until golden brown and flaky.
NOTES
Nutrition
My good friends over at Frontier Co-op compensated me for my time to create this recipe. As always, all content and opinions are my own!
How many pasties does this recipe make?
I, too, am curious as to how many pasties this recipe makes?
This recipe makes 9 pasties.
Wow, not sure where to start with this…
You’ll not get a real Cornish pasty outside Cornwall. Even in Cornwall you have to know where to go as there’s tourist pastys and the real deal.
The pastry is THE most important bit and nothing like a pie crust!!!
You really shouldn’t call it a pasty if it’s not got the correct filling.
The correct filling HAS to be: chuck or skirt steak, strong brown onions,white potatoes (such as king Edwards), sweede (NEVER turnips) and a few knobs of salted butter. Pastry is made with strong white flour, lard and butter in equal amounts. Nothing more, nothing less, unless you like an egg glaze. The crimp HAS to be on the side and the pasty traditionally is the size of a dinner plate as you use this to cut around your pastry.
I hope I’m not assassinated for sharing this 😉