Sweet and Savory Vegetarian Cornish Pasties Recipe
Transform your appetizer game with the irresistible charm of our Sweet and Savory Vegetarian Cornish Pasties. Easy to make, versatile, and sure to leave a lasting impression on your taste buds!
Servings: 9 servings
Calories: 347kcal
Equipment
Ingredients
- 1 tbsp 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; sauté 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. Sauté 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 Fahrenheit (190 degrees Celsius). 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. Then, wet the rim of the circles with the beaten egg, fold them in half, and seal them 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
This recipe makes 9 pasties.
Store these Vegetarian Cornish Pasties in an airtight container in the refrigerator for up to 3 days. Individually wrap and freeze in the freezer for about 2-3 months for longer storage.
To reheat, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake from frozen for 20-25 minutes or until heated through.
Nutrition
Serving: 1serving | Calories: 347kcal | Carbohydrates: 41g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 456mg | Potassium: 357mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1386IU | Vitamin C: 19mg | Calcium: 57mg | Iron: 2mg
