Hearty Veggie Cornish Pasties

Name: Hearty Veggie Cornish Pasties
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 0.25 cup Butter; 0.25 lb Button Mushrooms; 1 whole Carrot; 1 tsp Cheese Spread; 1 whole Diced Potatoes; 1 whole Eggs; 0.25 cup Milk; 1 whole Onion; 1 dash Salt & Pepper; 0.25 lb Shredded Cheddar Cheese; 1 whole Turnip; 2 tbsp Water; 0.25 cup Whole Wheat Pastry Flour

Dinner 🍽️Lunch 🥪 British Low-Sodium Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Hearty Veggie Cornish Pasties wrap tender onion, carrot, turnip, potato, and mushrooms in a flaky whole-wheat crust with a rich Cheddar melt. The filling is savory and earthy with a touch of nuttiness from the pastry, perfect for a cozy lunch, portable dinner, or picnic. Serve warm for maximum comfort and satisfying texture in every bite.

Prep30 mins
Cook1 hr
Serves4
DifficultyMedium

1

Preheat the oven to 400 degrees F (200 degrees C).
2

Divide the pastry dough into four equal portions and roll each one into a square. Set the pastry aside to rest.
3

Place a large skillet over medium heat. Add the butter or margarine and let it melt. Add the onion and sauté for 5 minutes, until translucent and starting to brown. Add the carrot, turnip, potato, mushrooms, and water. Reduce the heat and cover the skillet. Cook for 10 minutes, stirring occasionally.
4

In a small bowl, dissolve the yeast extract in the milk. Whisk in 1 egg. Stir this mixture into the cooked vegetables. Keep stirring until the mixture thickens. Add the cheese, and salt and pepper to taste. Set aside to cool.
5

Place 1/4 of the filling on one half of each pastry square. Fold the pastry diagonally and seal the edges. Brush the tops of the pastry with beaten egg.
6

Place the pasties on a baking sheet and bake in the preheated oven for 30 minutes, until the pastry is golden brown.