Sweet potato, veggie mince, chestnut mushroom and shallot pasties. Best served with beetroot (or victoria plum) chutney.
We arrived in Devon last night, which is where we’ll be for the next week. We took with us a tin of vegetarian pasties for the six and a half hour journey from Norfolk, so I thought I’d share the recipe with you all. (I do hope the folk of Devon don’t mind that we brought our own. That’s not bad form is it?).
450g plain flour
125g unsalted butter
125ml cold water
2 egg yolks
3 tsp curry powder
2tsp baking powder
1tsp Maldon sea salt
Cornish pasty filling:
250g sweet potato, finely diced
200g potato, finely diced
1 medium carrot, finely diced
150g shallots (or white onion), finely chopped
300g vegetarian mince (I used Quorn)
Handful of button chestnut mushrooms, quartered
Salt and black pepper
1 egg, beaten
1 stock veggie cube
To make the pastry: (The above quantities were too big for my standard food processor so I did my pastry in two batches by halving the quantities.) Sieve the flour and baking powder into the food mixer. Add the salt, butter and egg yolks and blitz until it turns into crumbs. Gradually add the water until a ball of pastry appears. You might not need all the water. Wrap the pastry in cling film and leave it to chill in the fridge for an hour or so.
To prepare the pasty filling: Preheat the oven to 180°C. Roll out the pastry to the thickness you like, but be careful not to tear it. Using a small dinner plate or large side plate as a template, cut out 6 discs of pastry.
Season the vegetables with salt, black pepper and crumble a vegetable stock cube into the mixture. Put into a bowl and mix with the flour. Place some mixture on one half of the circle, leaving a gap round the edge. Dot with butter. Brush around the edges of the pastry circle with the beaten egg, then fold the pastry over the vegetables and seal firmly. Starting at one side, using your thumb to hold the edges down, crimp the edges over to form a sealed half moon shaped pasty. Brush the whole pasty with beaten egg, then make a steam hole in the centre with a sharp knife.
Repeat to make the other pasties. Pop the pasties in the oven and cook for 50 mins until golden.
Best served with a sweet and fruity chutney, like a beetroot one or a spicy Victoria Plum.
Last night, we re-heated some pasties for our first supper in the beach hut. With this, I served a medium boiled egg, a teaspoon of chutney and a sprouting bean and avocado salad containing: a packet of sprouting beans, one chopped avocado, two chopped gerkins, and a simple Dijon and honey dressing (a tablespoon of red wine vinegar, two tablespoons of olive oil, 1 tsp Dijon mustard, 1 teaspoon of honey and salt and pepper).
With love from Devontopia x