• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Greedy Gourmet | Food & Travel Blog

Greedy Gourmet is an award winning food and travel blog. Eclectic recipes from all over the world are regularly published, satisfying the blog's audience of adventurous eaters' needs.

  • Home
  • Recipes
  • Travel
  • Pantry
    • Ingredient Substitutes
    • Q & A
    • Recipe Compilations
    • Cook By Ingredient
    • Quizzes
  • About
  • Work With Me
  • Contact
You are here: Home / Cuisines / English Recipes / Vegetarian Cornish Pasties

Vegetarian Cornish Pasties

26th February 2018 - By Michelle Minnaar
This post may contain affiliate links.

Facebook39TweetPin291YummlyShares330
Jump to Recipe

Cornish Pasty Week is here! This year it runs from 25th of February until 3rd of March. We have even days to enjoy this delicious snack but there’s nothing stopping us from enjoying it all year round.

When was the last time you’ve had fresh home made Cornish pasties? Typically, I would buy these in the bakery or in a supermarket, but I’ve decided to brush up on my pastry skills. Even though, admittedly, I am not the best of bakers, I proudly made these lovely vegetarian Cornish pasties. As you know, I am a huge fan of vegetarian starters and snacks, such as vegetable samosas, Thai spring rolls and more. My post on the 46 vegetarian starter recipes speaks for itself.

Cornish Pasties

what are Cornish pasties?

Cornish pasties are a type of baked, English shortcrust pastry usually filled with meat and vegetables. Visually, it sort of resembles one half of a small short crust pie. Simply put, it looks like the letter ‘D’. Typically, it is at its best right out of the oven but it is still enjoyable served at room temperature.

Where does the name come from? Well, there has been a close association with the Cornish pasties being from Cornwall. Even though no one really knows the exact origin of this dish, Cornwall residents insist on the fact that it has originated in their county. Locals refer to it as an “oggie”.

The traditional Cornish pasty has a filling comprising beef, onions, potato and the swede. In modern times, many versions of the Cornish pasty have been developed, using various type of meat and vegetables – even vegetarian and vegan ones!

Pasty Filling

Cornish Pasty Week with Ginsters

Thanks to Ginsters, we don’t have to travel all the way to Cornwall to enjoy a pasty. Ginsters’ traditional Cornish Pasty is sold chilled in the supermarkets across the UK for all to enjoy at (RRP) £1.70. Amazingly, Ginsters sells 800,000 pasties a week!

The Ginsters Original Cornish Pasty has PGI status (Protected Geographic Indication), which means it is made in Cornwall and from a Cornish pasty recipe. Therefore, you will not only get a quality pasty but will also be guaranteed that it will be the real deal.

Most noteworthy, Ginsters carefully sources only quality British meat and vegetables, and complements these with a secret blend of spices. Using fresh and quality British produce is always the best option.

Cornish Pasties

history of the Cornish pasty

The Cornish pasty dates back to the 13th century, deemed a staple amongst the English upper class. During those days, you’d expect rich fillings like venison, lamb, beef and various types of sea food.

A few centuries later, it became famous around the 19th century along with the Cornish tin mining industry. Back then, it was a typical snack you’d take down to the mines. Did you know that the distinctive D shape came about because the miners used the crust as a handle to prevent contaminating the food?

In 1969, Geoffrey Ginster with his two sons began making their own version of the Cornish pasties in Cornwall. Ever since, it has become the UK’s favourite pasty. So much so, that the Cornish rugby team suspends a giant pasty above the bar if they are playing in an important game.

butternut & lentil filling

When it comes to vegetarian Cornish pasties, I think this might possibly be one of my favourite fillings of all time. I love how the subtle acidity of the white vinegar complements the  sweetness of the butternut.  I also added spinach for a bit of green and variety. However, you can add any leftover vegetable you’ve got at home. Potatoes work extremely well and so does broccoli. The choice is yours.

If you want to substitute the butternut, it’s a good idea to use another root vegetable such as parsnip, carrot, sweet potatoes, or beetroot. When cooked, these root vegetables are generally mushy in terms of consistency, which is perfect for the pasty.

 Cornish Pasties

other variations

Ginsters also makes other pasties too – its Chicken & Bacon Pasty is a winner and there’s a brand new Cornish Cheddar and Caramelised Onion Pasty.

If you want to enjoy some Ginsters, make the vegetarian in your life happy, so that you can enjoy pasties together. I love cooking with Indian spices. As soon as I added lentils to this recipe, my mind went directly to the tadka daal recipe. Simply drain a bit of the liquid from the tadka daal so that the pasty doesn’t get too wet. Add normal or sweet potato along with coriander leaves. You’ll create an Indian inspired pasty!

Cornish Pasties

shortcrust or puff pastry?

For each pasty, you’ll need about 150g (5oz) of pastry. Ginsters uses 80 layers of puff pastry, which gives its products their unique softness, making it easy to enjoy while you’re on-the-go. Both shortcrust and puff pastry work for this recipe, so you can choose which one you prefer when making yours.

Again, I am not the best baker, but even the least experienced bakers can master this recipe. Simply roll out your pastry of choice evenly. Then comes the fun part. I’ve cut out circular shapes which I then fold after I add the filling. However, baking with pastry leaves a lot of room for the imagination. If you’ve got more fun shapes in terms of ‘cookie cutters’, feel free to experiment and see how they come about. Don’t forget to brush the vegetarian Cornish pasties with a beaten egg for that lovely mouth-watering golden colour. You can make mini ones too!

What is your favourite Cornish pasty filling?

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Cornish Pasties Vegetarian

Vegetarian Cornish Pasties


★★★★★

5 from 4 reviews

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 6 1x
Print Recipe
Pin Recipe

Description

Making vegetarian Cornish pasties is a fun and easy task. Even a non-baker can prepare this recipe. Traditionally, Cornish pasties are made with a filling of beef, potatoes, onions and swede. These vegetarian Cornish pasties have a filling made with lentils, butternut, garlic, spinach, white wine vinegar and more.


Scale

Ingredients

  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 30ml (2 tbsp) vegetable oil
  • 1 small butternut, peeled and cut into 1cm (½ in) cubes
  • 30ml (2 tbsp) white wine vinegar
  • 250ml (1 cup) vegetable stock
  • 30ml (2 tbsp) tomato puree
  • 15ml (1 tbsp) brown sugar
  • 100g (3 oz) cooked lentils
  • 100g (3 oz) spinach, washed
  • 1 egg, whisked
  • 900g (2lbs) shortcrust pastry

Instructions

  1. Fry the onion and garlic gently with the oil, in a large saucepan, until softened.
  2. Add the butternut, vinegar to the pan and increase the heat until the vinegar sizzles away.
  3. Lower the heat, add the stock, tomato puree and sugar then give it a stir. Let the mixture gently bubble at a low heat until the butternut is cooked. Add a splash of water if needed if it gets too dry.
  4. When the butternut is cooked, add the lentils and spinach and stir until the greens have wilted. Remove the pan from the heat and let it cool.
  5. Preheat the oven 200°C/fan 180°C/gas 6.
  6. Roll out the pastry on a floured surface. Using a saucer, cut out 6 shapes.
  7. Divide the filling evenly between the rounds, leaving a margin around the edges.
  8. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
  9. Bake the pasties in the oven for 15 minutes or until golden and crisp.

Notes

  • There may be filling leftover, which makes a great lunch served with rice.
  • For each pasty, 150g (5oz) of shortcrust is needed.
  • Category: Main Course
  • Cuisine: British

Nutrition

  • Serving Size: 1 serving
  • Calories: 525
  • Sugar: 2.8 g
  • Sodium: 35 mg
  • Fat: 35.2 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 46.5 g
  • Fiber: 2.1 g
  • Protein: 7.7 g
  • Cholesterol: 27 mg

Did you make this recipe?

Tag @greedygourmet on Instagram and hashtag it #greedygourmet

save the recipe to your pinterest board

P.S. This is a sponsored post.

Facebook39TweetPin291YummlyShares330

RECEIVE FAB RECIPES, WIN EXCLUSIVE PRIZES + MORE

Subscribe to my free newsletter and receive an eCookbook of my most popular recipes!

Reader Interactions

Comments

  1. sam macaree says

    26th February 2018 at 3:14 pm

    beef and onion

    Reply
    • michelle says

      5th March 2018 at 5:03 pm

      nice

      Reply
  2. Kim Neville says

    26th February 2018 at 3:40 pm

    Chicken, leek and mushroom

    Reply
    • michelle says

      5th March 2018 at 5:04 pm

      yum

      Reply
  3. Tracy Nixon says

    26th February 2018 at 3:51 pm

    I love a traditional Cornish with beef, potato and onion!

    ★★★★★

    Reply
    • michelle says

      7th March 2018 at 7:56 pm

      I love the traditional stuff as well 🙂

      Reply
  4. Tracey Peach says

    26th February 2018 at 6:37 pm

    Has to be beef & onion love a good pasty!

    ★★★★★

    Reply
    • michelle says

      7th March 2018 at 7:56 pm

      same here 🙂

      Reply
  5. melanie stirling says

    26th February 2018 at 9:32 pm

    cheese and onion

    Reply
    • michelle says

      7th March 2018 at 7:56 pm

      nice!

      Reply
  6. Leila Benhamida says

    27th February 2018 at 12:08 pm

    Cheese and onion pastry

    Reply
    • michelle says

      7th March 2018 at 8:04 pm

      nice

      Reply
  7. Liam Bishop says

    27th February 2018 at 2:03 pm

    Absolutely a traditional filling. Beef, onion, potato and swede!

    Reply
    • michelle says

      7th March 2018 at 8:11 pm

      nice

      Reply
  8. Cassandra D says

    27th February 2018 at 10:28 pm

    Cheese.

    Reply
    • michelle says

      7th March 2018 at 8:32 pm

      nice

      Reply
  9. natalie Crossan says

    1st March 2018 at 9:10 pm

    Beef & onion patties for me – you just can’t beat ’em!

    Reply
    • michelle says

      7th March 2018 at 8:39 pm

      sounds lovely

      Reply
  10. Katherine Lucas says

    11th March 2018 at 10:15 pm

    Cornbeef & potatoes and onions

    Reply
    • michelle says

      12th March 2018 at 4:05 pm

      nice combo

      Reply
  11. Leona S Fisher says

    14th March 2018 at 7:28 pm

    Beef and onion! Yum!

    Reply
    • michelle says

      15th March 2018 at 6:58 pm

      yum indeed

      Reply
  12. cheryl hadfield says

    24th March 2018 at 8:42 pm

    cheese and beans

    ★★★★★

    Reply
    • michelle says

      25th March 2018 at 9:07 pm

      Nice!

      Reply
  13. Kim Carberry says

    28th March 2018 at 12:49 pm

    Corned beef, potatoes and onions. x

    Reply
    • michelle says

      6th April 2018 at 8:11 pm

      nice

      Reply
  14. Jayne Kelsall says

    30th March 2018 at 11:03 am

    I love corned beef with potatoes, I make them quite often as the kids love them .x

    Reply
    • michelle says

      6th April 2018 at 8:14 pm

      nice! I might make them this week!

      Reply
  15. Sharon Martin says

    30th March 2018 at 3:41 pm

    beef,potato & veg , in other words a tradtional cornish filling

    Reply
    • michelle says

      6th April 2018 at 8:27 pm

      nice

      Reply
  16. Rebecca says

    15th May 2018 at 5:58 pm

    Hi, Michelle. I am hoping to learn how much lentil, and prepared in what way, before filling the pasty for baking. Thanks.

    ★★★★★

    Reply
    • michelle says

      16th May 2018 at 11:26 am

      Hi Rebecca!

      So this is actually my favourite part because we are in control of the lentils. Depending on also how many pasties you want to prepare, I recommend making a larger batch of lentils, for example using 1/2 -3/4 of a pack. I like to cook my lentils in salted water and a bit of garlic for that infused flavor. Once the larger batch is done, let it cool off and then use it as filling one spoonful (tea spoon) at a time. However, you can jazz it up easily with onions, carrots, spinach, etc. I like mine as they are. Then when you are done, you can reuse the lentils as a side dish! :)))) They store quite well, up to 5 days. 😉 Let me know how this works out for you!
      Best,
      Michelle

      Reply
  17. kb says

    7th March 2019 at 2:54 pm

    The quantity of Lentils in this dish isn’t listed in the ingredients. Are they precooked? I’m pretty sure the lentils would take a little longer to soften than the squash.

    Reply
    • michelle says

      19th March 2019 at 3:09 pm

      Thanks for pointing out my mistake! I’ve added the lentil quantity, and these should be precooked by the way.

      The worst possible outcome that could happen is that you end up with excess filling. The latter could be eaten on its own or with rice. It’s good!

      Reply
  18. x says

    2nd January 2020 at 7:46 pm

    There is no such thing as a vegetarian Cornish pasty. Cornish pasties have Protected Geographical Indication designation and must be filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Devon and Cornwall as turnip) and onion, seasoned with salt and pepper, and baked.

    You can put whatever you want in a pasty, just not a Cornish pasty.

    Reply
  19. Caitlin says

    6th February 2020 at 5:23 pm

    Hello! In the instructions, the lentils are added twice, which left me confused when I should actually add them! Also, the brown sugar is never added at all! Still excited to see how it turns out.

    Reply
    • Michelle Minnaar says

      7th February 2020 at 2:46 pm

      Thanks for letting me know about my mistake, Caitlin. I’ve updated the recipe.

      Since the lentils are already cooked, they don’t need any cooking and simply need heating through. Hope you enjoy it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Recipe Rating




Primary Sidebar

RECEIVE FAB RECIPES, WIN EXCLUSIVE PRIZES + MORE

Subscribe to my free newsletter and receive an eCookbook of my most popular recipes!

Footer

 

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

 

  • Home
  • About
  • Work With Me
  • Contact
  • Copyright, Privacy & Disclosure Policy
  • Food Photography
  • Recipe Development
  • Food Videography
  • Site Map

All photos found on Greedy Gourmet are available for licensing. Contact me for quotes. Alternatively, go to Stock Photos to see what's available.

Copyright Greedy Gourmet© 2007–2021