I am not Cornish, I know people from Cornwall are the experts in this area and fiercely protect and pride their creation. But I gave it my best shot. May I present to you these veggie pasties with vegetarian sausages, apples, walnuts potato and Stilton.
I think Cornish pasties are one of those things you always think are tricky but in actuality pretty simple and the fillings are endless. I am not quite sure why the shop bought ones are so disappointing. My recipe uses vegetable shortening rather than lard. I have it on good authority that these are just as tasty hot as cold in a lunch box.
For the filling
Preheat oven to 165 degrees centigrade.
1 pack of meat free Richmond sausages – others aren’t as squishy.
150g Stilton crumbled
1 large potato
1 large apple pealed and cut in to pieces
1 garlic clove
1 red onion finely chopped.
Teaspoon of dried basil
Fry the onion, garlic and apple in a pan until cooked through
Cube a potato and cook until soft
Break the sausages up and add all ingredients together.
Put to one side.
For the pastry
500 g strong bread flour
120 g vegetable shortening
125 g butter
1 tsp salt
175 ml cold water
Add the dry ingredients into a mixing bowl.
Rub in the butter and vegetable shortening until it turns to breadcrumbs.
Then add water, mix together and knead until it becomes elasticy.
Cover with cling film and leave to prove for 3 hours in the fridge.
Roll out the pastry and cut into around a 20cm type side plate.
Add the mixture to one side.. Fold over and crimp with 2 fingers.
Brush with egg
Place on a baking sheet and cook
Place in the oven for 50 mins.