Friday, 2 November 2012

Foodie Fridays #12 - Vegetarian Cornish Pasty

Sorry for missing last week's post, but I'm making up for it today with a two part recipe. Last week I made this recipe, complete with the dough, and it was a HUGE success! So here you go, homemade, flaky pie crust and delicious, nutritious Cornish Pasty's!


Pie dough
4 1/2 cups flour
1 tsp baking powder
1 tsp salt
4 tsp brown sugar
1 pound of butter
1 egg
2 tbsp white vinegar
1 cup water

2 oz butter
1 onion finely chopped
1 rutabaga peeled and diced
1 large potato peeled and diced
1 large carrot peeled and diced
1/2 tsp margarine
1/4 cup hot water
pinch of Herbe du Provence
fresh thyme
1/2 cup peas
4 oz ground round
1/2 tsp yeast extract
beaten egg
1 shake soy sauce
salt and pepper


Preheat oven 400 degrees F

Pie dough: 
Beat egg in a measuring cup, add vinegar and enough cold water to make 1 cup. In a large bowl, combine all dry ingredients. Cut butter into small cubes, and then cut butter into dry mixture. Add the liquid ingredients and mix with a knife. If needed, add additional water or flour to make a soft ball of dough. Refrigerate for 1/2 an hour before rolling. Makes about 4 shells which can be frozen for later.

Melt butter in a skillet. Add onions and rutabaga and cook for 5 minutes. Add potato and cook another 5 minutes. Add carrots and cook a few minutes more. Dissolve yeast in the hot water and add to veggies with margarine. Add herbs and cover, cooking for 8-10 minutes or until the veggies are almost done. Add peas and cook for 2 minutes. Add ground round and soy sauce and season. Cook for a couple minutes then remove from heat and set aside. Roll out dough into 6" circles, 1/8-1/4" thick. Spoon 2-3 spoonfuls of mixture into the centre and crimp dough over using a little water. Place on a baking sheet and brush with the beaten egg. Bake for 25-30 minutes or until nicely browned.

No comments:

Post a Comment