Vegetable Cornish Pasties Recipe

Name: Vegetable Cornish Pasties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe whole wheat pastry for a double crust; 1/4 cup butter; 1 onion, thinly sliced; 1 carrot, sliced thin; 1 turnip, peeled and diced; 1 large potato, peeled and diced; 1/4 pound mushrooms, chopped; 2 tablespoons water; 1 teaspoon yeast extract spread; 1/4 cup milk; 1 egg; 1/4 pound shredded Cheddar cheese; salt and pepper to taste; 1 egg, beaten

Servings: persons

1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 pound mushrooms, chopped
2 tablespoons water
1 teaspoon yeast extract spread
1/4 cup milk
1 egg
1/4 pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten

1
Preheat oven to 400 degrees F (200 degrees C).
2
Divide pastry dough into four equal portions and roll each one out in a square shape.
3
Set pastry aside to rest.
4
Place a large skillet over medium heat.
5
Add butter or margarine and allow to melt.
6
Add onion and saute for 5 minutes, until translucent and beginning to brown.
7
Add carrot, turnip, potato, mushrooms, and water.
8
Lower heat and cover skillet.
9
Allow mixture to cook for 10 minutes, stirring occasionally.
10
In a small bowl, dissolve yeast extract in milk.
11
Whisk in 1 egg.
12
Stir this mixture into cooked vegetables.
13
Continue to stir until mixture thickens.
14
Add cheese, and salt and pepper to taste.
15
Set aside to cool.
16
Place 1/4 of filling on one half of each pastry square.
17
Fold pastry diagonally and seal edges.
18
Brush tops of pastry with beaten egg.
19
Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 recipe whole wheat pastry for a double crust, 1/4 cup butter, 1 onion, thinly sliced, 1 carrot, sliced thin, and more.

Yes, Vegetable Cornish Pasties falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetable Cornish Pasties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions