Herbed earthy butternut, potato, swede and carrot filling enfolded in a cassava chickpea and buckwheat pastry; Vegan Cornish Pasty.
Nab something wholesome and pillowy round your tongue. And, welcome it in.
This dish will bedazzle any belief vegan food can’t be nourishing
- When you’re craving for a classical British dish – that’ll have you salivating for more as you take bite after bite
- When packed sandwich lunches have lost their lustre. You want something that’s hearty and keep you going as you slog into your post afternoon work out
- When you’ve just hiked at least 3 kilometres. Now, it is time for wholesome dish that packs its punches. You need to get your energy back
Vegan Cornish Pasty was inspired when visiting a friend’s farm in Cornwall. Reminiscing how it would have been lovely to have a solid gluten-free pasty, vegan too. At the time, I hadn’t the tool kit or knowledge gained with recipe testing to come up with a good shortcrust pastry to house the pasty, Move forward to the present – the pastry for this pasty – is my version. Hope you like it.
I use herbs – thyme, rosemary, oregano and marjoram – for me, they represent the quintessential British herbs that enhance the flavour of root vegetables used in this dish.
Cornish pasties are a traditional semi-circular wrapped dumplings and a national British dish.
These Cornish pasties are vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 200g chick pea flour
- 150g buckwheat groats
- 100g glutenous (sweet) white rice flour
- 150g cassava flour
- 50g flaxseeds
- 2tsp xanthan gum
- 200g vegan butter, cold
- 220ml water
- ½ lemon juice
- ½ tsp salt
- 1 onion
- 200g butternut squash
- 200g potatoes (waxy, if possible – to retain shape)
- 200g swede
- 200g carrots
- 50g vegan butter
- 1tbs thyme
- 1tbs rosemary
- 1tsp oregano
- 1tsp marjoram
- In a high-speed food processor, grind the buckwheat groats, flaxseeds and salt until fine. Transfer to a large mixing bowl. Toss in the chick pea and cassava and rice flours and xanthan gum. Combine well.
- Cut the butter into small cubes and toss into the mixing bowl. Use your hands to form crumbs.
- Pour in the lemon juice and boiling water. Knead into a dough. Cover and set aside for 30 minutes.
- To form the filling melt the butter in a wok. Switch off the heat.
- Dice the root vegetables. Toss into the wok with the herbs.
- Preheat the oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- Break the dough and roll between two sheets of parchment paper. Roll to a thin circle. Grab the base of a 8-inch flan dish and circle and cut round the dough. Transfer a large baking tray lined with parchment paper. Repeat until completed.
- Use a teaspoon to place the filling into the centre of the cut-out dough. Have a separate bowl filled with filtered water and dip your finger within and line the water round the edge of the dough. Wrap the dough round. Repeat until completed.
- Use a knife and score the pasties thrice – to help allow any excess air out.
- Place the pasty onto a baking tray lined with parchment paper. Cover with aluminium foil and cover baked in the oven for 50 minutes.
- Serve warm freshly baked or at room temperature.