Vegetable Cornish Pasties
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
49
Sourness
32
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Butter1 large
Potato (peeled and diced)450 g
Mushroom (chopped)2 tbsps
Water1 cup
Milk450 g
Shredded Cheddar Cheese1
SaltDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Divide pastry dough into four equal portions and roll each one out in a square shape
3
Set pastry aside to rest
4
Place a large skillet over medium heat
5
Add butter or margarine and allow to melt
6
Add onion and saute for 5 minutes, until translucent and beginning to brown
7
Add carrot, turnip, potato, mushrooms, and water
8
Lower heat and cover skillet
9
Allow mixture to cook for 10 minutes, stirring occasionally
10
In a small bowl, dissolve yeast extract in milk
11
Whisk in 1 egg
12
Stir this mixture into cooked vegetables
13
Continue to stir until mixture thickens
14
Add cheese, and salt and pepper to taste
15
Set aside to cool
16
Place 1/4 of filling on one half of each pastry square
17
Fold pastry diagonally and seal edges
18
Brush tops of pastry with beaten egg
19
Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown