Johnny Dod

Vegetarian Cornish Pasty Recipe

Makes 4

# 450g shortcrust pastry (homemade or brought)
# 1 onion – chopped
# 1 large potato – diced
# 3 large carrots – diced
# 1/2 medium swede – diced
# 1 tbsp oil
# 1 tsp yeast extract
# Black pepper
# 1 tsp dried parsley

Gently warm the oil in a saucepan. Add the vegetables, put on the lid and gently cook for around 20min. When the vegetables are almost cooked, mix the yeast extract with 1 tbsp of boiling water to dissolve. Add to the vegetables along with the parsley and black pepper. Stir well. Allow to cool slightly.

Roll out the pastry and cut into 4 large circles. Place quarter of the mixture in the centre of each circle. Moisten the edges with some milk or water and bring together. Crimp to seal.

Bake in a oven 190º /Gas mark 5 for 30 – 35min until golden.

Tip: These pasties can be frozen – but are best frozen before cooking.

Options:

Here are some other filling ideas to try:
# Potato and leek
# Spicy vegetable – use left over vegetables and mix with some curry powder and a pinch of chill powder
# Cheese and onion
# Cheese and broccoli
# Cheese and mushrooms