Grandma's Vegan Pasty Recipe SUCKS? I Tried It & The Results SHOCKED Everyone!

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The Ultimate Vegan Pasty Recipe: A Hearty and Delicious Cornish Classic

Introduction: A Taste of Cornwall, Vegan Style!

Craving a comforting, savory meal that's packed with flavor and completely plant-based? Look no further! This vegan pasty recipe brings the beloved flavors of the traditional Cornish pasty to your table, without any animal products. We'll guide you through crafting a flaky, golden crust and a hearty filling bursting with vegetables and savory herbs. Whether you're a seasoned vegan cook or simply looking to explore new culinary horizons, this vegan pasty will quickly become a family favorite. It's the perfect vegan comfort food, ideal for a weeknight dinner, a packed lunch, or even a picnic on a blustery day (just like they enjoy in Cornwall!). This vegan pasty recipe is designed to be easy to follow, making it accessible for all skill levels. Let's get started and discover how simple it is to create these delicious, hand-held pies!

Ingredients You'll Need:

For the Dough (Flaky Perfection):

• 3 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) vegan butter, cold and cubed
• ½ cup ice water, plus more if needed
• 1 tablespoon apple cider vinegar (optional, for extra flakiness)

For the Filling (Bursting with Flavor):

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 medium potatoes, peeled and diced (Yukon Gold or Maris Piper work well)
• 1 medium parsnip, peeled and diced (optional, adds sweetness)
• 1 cup swede (rutabaga), peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon black pepper, freshly ground
• 1 teaspoon sea salt, or to taste
• ¼ cup vegetable broth (low sodium)
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• 1 tablespoon plain vegan milk (for egg wash substitute)

Step-by-Step Instructions:

Making the Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Vegan Butter: Add the cold, cubed vegan butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs. The pieces of butter should still be visible – this is crucial for a flaky crust.
3. Add Liquid and Vinegar: Gradually add the ice water, a tablespoon at a time, mixing gently after each addition. If using, add the apple cider vinegar. The dough should just come together; don't overmix. You might not need all of the water.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disk. Avoid overworking the dough.
5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours) to allow the gluten to relax and the butter to firm up. This is essential for a flaky crust.

Preparing the Filling:

1. Sauté the Aromatics: Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add the Vegetables: Add the diced carrots, potatoes, parsnip (if using), and swede to the skillet. Cook, stirring occasionally, for 8-10 minutes, until the vegetables begin to soften and lightly brown.
3. Season and Simmer: Stir in the thyme, rosemary, black pepper, and salt. Pour in the vegetable broth and nutritional yeast (if using). Bring the mixture to a simmer, then reduce the heat and cook for another 5-7 minutes, until the vegetables are tender-crisp but not mushy. The filling should be moist but not soupy. Remove from heat and let cool slightly.

Assembling the Pasties:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. You can use a rolling pin or your hands. Cut out circles using a large plate or a bowl as a template. Aim for circles about 6-8 inches in diameter. You should get 4-6 pasties, depending on the size.
3. Fill the Pasties: Place a generous amount of the cooled vegetable filling on one half of each dough circle, leaving a ½-inch border around the edges.
4. Seal the Pasties: Brush the border of the dough with a little plain vegan milk (the egg wash substitute) to help the dough seal. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal. Crimp the edges to create a decorative and secure seal. Traditionally, this is done by pinching and twisting the edge. You can use a fork to crimp the edges.
5. Bake: Place the assembled vegan pasties on the prepared baking sheet. Brush the tops of the pasties with the remaining plain vegan milk for a golden finish. Cut a few slits in the top of each pasty to allow steam to escape.
6. Bake to Perfection: Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling. The internal temperature of the filling should be around 165°F (74°C) to ensure it is fully cooked.
7. Cool and Enjoy: Let the pasties cool on a wire rack for a few minutes before serving. These vegan pasties are best enjoyed warm.

Helpful Tips, Variations, and Serving Suggestions:

• Make Ahead: You can prepare the dough and filling a day ahead. Store the dough tightly wrapped in the refrigerator and the filling in an airtight container. Assemble the pasties just before baking.
• Freezing: Unbaked pasties can be frozen for up to 2 months. Arrange the assembled pasties on a baking sheet and freeze them until solid. Then, transfer them to a freezer bag. Bake from frozen, adding extra baking time.
• Flavor Variations:
  • Add protein: Include cooked lentils, chickpeas, or crumbled vegan sausage to the filling.
  • Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for some heat.
  • Herb it up: Experiment with different herbs like sage, parsley, or chives in the filling.
  • Cheese it up: Sprinkle vegan cheese on the filling before sealing.
• Serving Suggestions: Serve these delicious vegan pasties with a side of your favorite dipping sauce, such as ketchup, vegan gravy, or a simple salad with a vinaigrette.
• Crust Considerations: For an extra flaky crust, make sure your vegan butter is very cold. Some people prefer to use a food processor to pulse the butter into the flour for an even distribution.
• Dough Substitute: If you're short on time, you can sometimes find ready-made vegan puff pastry in the freezer section of your grocery store. This will drastically reduce the prep time, but it might not offer the authentic taste of a traditional Cornish pasty crust.

Conclusion: Your Vegan Pasty Journey Begins Now!

Congratulations! You've successfully created a batch of incredibly delicious and satisfying vegan pasties. We hope you enjoyed this vegan pasty recipe and found it easy to follow. These savory pies are the perfect way to enjoy a hearty meal, whether you're a dedicated vegan or simply looking to expand your culinary repertoire. Try this vegan pasty and experience the comforting flavors of Cornwall in a plant-based format. Don't forget to share your creations and experiences with us! We'd love to hear how your vegan pasties turned out. Snap a photo, post it online, and tag us – we can't wait to see your culinary masterpieces! Happy cooking!