This Cornish pasty recipe swaps traditional beef for Quorn mince, creating a hearty, satisfying hand-held pie that’s perfect for lunch, a picnic, or a cozy dinner. The savory filling of meat-free mince, potatoes, and swede (rutabaga) is encased in a golden, flaky shortcrust pastry, delivering all the comfort of the classic British bake with a vegetarian twist. It’s a genuinely useful recipe that works beautifully for batch cooking and freezing.
Ingredients
- For the pastry:
- 3 cups (375 g) all-purpose flour, plus extra for rolling
- 1 tsp salt
- 1 cup (225 g) cold unsalted butter, cubed
- 1/2 cup (120 ml) ice-cold water (approx.)
- 1 egg, beaten, for glazing
- For the filling:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (450 g) Quorn mince (or any meat-free mince)
- 1 cup (150 g) potato, peeled and diced into 1/2-inch (1 cm) cubes
- 1 cup (150 g) swede (rutabaga), peeled and diced into 1/2-inch (1 cm) cubes
- 1 tsp dried mixed herbs (or thyme)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp Worcestershire sauce (ensure vegetarian/vegan if needed)
- 1/2 cup (120 ml) vegetable stock
Instructions
- Make the pastry: In a large bowl, mix the flour and salt. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add the ice-cold water, a tablespoon at a time, mixing with a knife until the dough just comes together. Turn out onto a lightly floured surface, knead briefly into a ball, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
- Prepare the filling: While the pastry chills, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened. Add the Quorn mince and cook for 5-6 minutes, breaking it up with a spoon, until it’s lightly browned. Stir in the potato, swede, herbs, salt, pepper, Worcestershire sauce, and vegetable stock. Simmer for 10 minutes, stirring occasionally, until the vegetables are just tender and the liquid has mostly evaporated. Remove from heat and let the filling cool completely (this is important to prevent the pastry from becoming soggy).
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Roll out the pastry: On a lightly floured surface, roll out the chilled pastry to about 1/8-inch (3 mm) thickness. Using a small plate or a bowl (about 8 inches / 20 cm in diameter) as a guide, cut out six circles. Re-roll the scraps as needed.
- Fill the pasties: Place a generous spoonful of the cooled filling (about 1/2 cup / 120 g) onto the center of each pastry circle. Leave a border of about 1 inch (2.5 cm) around the edge.
- Seal the pasties: Brush the edges of the pastry with a little water. Fold one side over the filling to meet the other side, forming a half-moon shape. Press the edges together firmly with your fingers, then crimp by twisting the edge over itself in a rope-like pattern, or simply press with a fork. This creates a tight seal.
- Glaze and bake: Place the pasties on the prepared baking sheet. Cut a small steam vent in the top of each pasty with a sharp knife. Brush the tops with the beaten egg. Bake for 25-30 minutes, until the pastry is golden brown and crisp.
- Rest and serve: Remove from the oven and let rest for 5 minutes before serving. The filling will be very hot.
Tips
- Keep everything cold: For the flakiest pastry, ensure the butter is cold and the water is ice-cold. If the dough becomes soft while rolling, chill it again for 10 minutes.
- Cool the filling completely: Adding warm filling to the pastry will melt the butter and make the crust tough and soggy. Spread the cooked filling on a plate and refrigerate for 20 minutes if you’re in a hurry.
- Don’t overfill: It’s tempting to pile on the filling, but overfilled pasties are hard to seal and may burst open during baking. Stick to about 1/2 cup (120 g) per pasty.
- Substitution: If you can’t find swede (rutabaga), use an equal amount of turnip or carrot. The flavor will be slightly different but still delicious.
Serving Suggestions
Serve these Cornish pasties warm with a side of baked beans, a fresh green salad, or some pickled onions. They’re also excellent with a dollop of brown sauce or ketchup. For a traditional British meal, pair with a mug of hot tea or a hearty vegetable soup.
Variations
- Vegan: Use a vegan butter substitute (like margarine) and replace the egg wash with a little plant-based milk or aquafaba. Ensure your Worcestershire sauce is vegan (many brands are).
- Cheesy: Add 1/2 cup (50 g) of grated cheddar cheese to the filling before assembling for a rich, gooey interior.
- Spicy: Add 1/2 teaspoon of chili flakes or a dash of hot sauce to the filling for a kick of heat.
- Herby: Swap the mixed herbs for fresh parsley, chives, or dill to brighten up the flavor.
Storage and Reheating
Store leftover pasties in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat in the microwave for 2-3 minutes, but the pastry will lose its crispness. These pasties freeze beautifully—wrap each one individually in plastic wrap and then foil, and freeze for up to 3 months. Reheat from frozen in the oven at 375°F (190°C) for 30-35 minutes.
Frequently Asked Questions
Can I use frozen Quorn mince? Yes, but thaw it completely in the refrigerator overnight and drain off any excess liquid before cooking to avoid a watery filling.
Why is my pastry tough? Tough pastry is usually the result of overworking the dough or adding too much water. Handle the dough as little as possible and add water gradually until it just comes together.
Can I make these ahead of time? Absolutely! You can assemble the pasties and keep them in the refrigerator for up to 24 hours before baking. Alternatively, bake them fully and reheat as described above.
What is swede and can I skip it? Swede, also known as rutabaga in North America, is a root vegetable with a mild, slightly sweet flavor. It’s traditional in Cornish pasties. If you can’t find it, you can substitute with turnip or simply use more potato.
My pasties leaked in the oven—what went wrong? Leaks happen when the filling is too wet or the seal isn’t secure. Make sure the filling is well-drained and cooled, and crimp the edges thoroughly. Also, don’t forget to add a steam vent.
Can I use a different type of mince? Yes, you can use any meat-free mince like soy mince or a mushroom-based mince. Just adjust the cooking time according to the package instructions. For a non-vegetarian version, use lean beef mince and cook it to a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines.
Related
- Almond Flour vs White Flour: Which Is Better?
- Is Almond Flour Gluten Free? Yes, Here’s Why
- How to Germinate Parsley Seeds Quickly
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).