Vegetarian and Vegan Cornish Pasties
|Delicious with a dollop of green tomato chutney!|
|Bossiney Cove, Cornwall, last August- one of the most romantic places in England...|
- Measure the flour out into a bowl
- Whizz up the oil and 50ml water in a blender with a little of the flour
- Rub this into the flour until the mixture looks a bit like breadcrumbs
- Mix to a dough with cold water (use as little as possible- the pastry comes out crisper that way)
- Form into a ball and set aside, covered, in a cool place while you prepare the filling
- Sweat the vegetables over a medium heat in a large, shallow pan with the lid on, stirring from time to time to prevent sticking. Do this for a minimum of 5 minutes, or until the vegetables are starting to soften.
- Mix the remaining ingredients with the water to make a stock and add to the pan. Cover and simmer until all the liquid has been absorbed.
- Adjust the seasoning if necessary and set aside to cool.
- Dice 250g of vegetarian Cheddar cheese and add to the filling when cool. Alternatively, use a handful or two of preserved black beans (douchi)
- Now roll the pastry out about 3-4mm thick and use a saucer or bowl to make circles around 15cm in diameter.
- Place a spoonful of filling in the centre of each circle, brush the edges with water and pinch the opposite edges together to make the classic pasty shape.
- Place on oiled baking sheets, brush the pasty tops with water and sprinkle with sesame seeds
- Bake in an oven preheated to 200C for 15-20 minutes, until the pasties are browning nicely on top
- They are equally delicious hot or cold with plenty of salad and your favourite chutney. I like pumpkin, tomato, plum or green tomato. (There's a recipe for green tomato chutney lying around in my drafts; will publish soon.)