Cornish Pasties
Preparation Time: 20 mins
Cooking Time: 45 mins
Makes 4 large pasties
Ingredients
(for the filling)
200g peeled and chopped potatoes
½ peeled and chopped onion
125g peeled and chopped swede
2-3 tsp vegetable stock powder
50g rinsed and drained tinned kidney beans
25g hard vegetarian margarine
black pepper to taste
(for the pastry)
120g grated hard vegetarian margarine
225g plain white flour
1 tsp salt
150ml cold water
Milk or soya milk to glaze
Method
Preheat oven to 190°C/ 375°F/ Gas Mark 5
Grease a baking sheet, or line with baking paper.
Filling:
1. Place all the vegetables and stock powder into a food processor and process until finely chopped.
2. Turn into a bowl and stir in the kidney beans. Add pepper to taste.
Pastry:
1. Sieve the flour and salt into a large bowl and add the margarine. Rub between fingertips to form fine breadcrumbs.
2. Using a blunt knife, add water and combine to form a soft dough.
3. Roll out the pastry on a floured board unit about 1cm thick. Fold the pastry into thirds by bringing up the bottom edge up to two thirds, and the top edge down. Fold the sides in the same way and roll out the pastry to 1 cm thick again.
Making the pasties:
1. Cut the pastry into 4 x 19cm rounds.
2. Pile filling into the centre of each circle and top with a piece of margarine. Dampen the edge of the pastry with water, fold pastry over to form a half circle and pinch together.
3. Place the pasties onto the prepared baking sheet, brush each with milk or soya milk, and prick with a fork to let the steam escape.
4. Bake for about 45 minutes until golden brown.
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