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Cornish Pasties

- 1 Pastry Recipe or 1 pkg puff pastry
- 1/2 pkg Yves Veggie Ground Round Original
- 1/4 cup (60 ml) onion, chopped
- 1/4 cup (60 ml) carrot, chopped
- 1/2 cup (120 ml) potato, cubed raw (about 1/4 inch or 1 cm cubes)
- 1/4 tsp (2 ml) salt
- 1/4 tsp (2 ml) thyme

- 1/3 cup (80 ml) vegetable broth
- freshly ground pepper

This recipe is a vegetarian version of the classic English Cornish pasties (pronounced like "pasta" not "pastry".) Preheat the oven to 400F (205C.) Prepare the pastry (same amount as a 9" (23 cm) double crust pie) and divide into four flattened balls and refrigerate.

Mix all the other ingredients together.

Roll out each pastry ball into an 8" (20 cm) circle. If using puff pastry, roll out each sheet, cut in half and then cut to form a circle.

Place 1/4 of the filling on each of the pastry circles. Moisten the edges of the pastry and fold, sealing the edges to make a semi circle shape. Place on a baking sheet. Bake for 30 minutes. Serve with ketchup and pickles. Serves 4.