Sunday, March 6, 2011

Tracey Cornish Vegetarian Pasties

It's that time of year again. Time to raise a glass to the Celts. I thought I'd take a shot at the Cornish pasty, that savory, hand held pie popularized by the tin miners of Cornwall. I didn't make these vegan but they certainly could be. I served mine with home made oven chips and pickles.

1 3/4 cup of flour
1/2 tsp sea salt
5 tbs butter

1 tbs olive oil
1 onion diced
1 stalk of celery diced
1 carrot diced
2 cloves of garlic minced
1 small rutabaga (swede) peeled and diced
1 potato diced
2 eggs
1 tbs mustard
1/4 cup Gruyere cheese

To make the dough: Sift the flour and salt in a bowl and cut in the butter, mix well until it looks like breadcrumbs. Add enough water to bind. Chill it for about an hour.

For the filling: heat your oil in a saucepan. Add the onion, celery and garlic. Cook stirring for a couple of minutes. Then add the rutabaga, potato, and carrot. Add water and let the vegetables steam until just tender.

Whisk one egg and the mustard in a large bowl. Stir in the vegetables and Gruyere. Season with salt and pepper. Whisk remaining egg with water and set aside.

Remove the dough and bring it up to room temperature. Roll it out on a floured surface to the desired thickness. Cut it into disc shapes using a cutter or a bowl. Brush the edges with egg and water mixture. Add filling and fold over crimping the edges with a fork or rolling them together with your fingertips. Continue until 
all the dough or filling is used up. Brush the top with milk or the egg and water mixture.

Bake at 400 degrees until golden brown, or about 30 minutes.


1 comment:

  1. These look tasty and, of course, I love your version of the name