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Veggy Pasty

Veggie Pasty


  • The Crust
    • 2 cups flour
    • 2/3 cups butter (or Crisco)
    • 1/2 teaspoon salt
    • 1/2 cup cold water
  • The Filling
    • 2 1/2 cups peeled, diced potatoes
    • 1 cup finely diced sweet potatoes
    • 1/2 tablespoon oil or butter
    • 1 clove of garlic
    • 1/2 cup diced, cooked mushrooms (about 3/4 cup uncooked)
    • 1 1/2 cups diced broccoli
    • 1 small onion (1/2 cup chopped)
    • 1 teaspoon salt
    • 1/2 teaspoon season salt
    • 1/2 tablespoon of olive oil
    • 4 oz. cream cheese (1/2 package)
    • 3/4 cup sharp cheddar cheese
    • 1/4 cup milk for moistening and sealing crust


Cut butter into flour and salt until it forms pea-size lumps. Add cold water and knead until well-blended. Form into 4 balls and chill in the refrigerator for at least one hour. Roll in to an 8-inch circle. Use plenty of flour while rolling out.


In a tablespoon of oil or butter, saute garlic and mushrooms, broccoli, onion, salt, black pepper, and one tablespoon of olive oil in a large bowl.


Put 1 1/2 cups of filling on half of the pastry crust. Cut cream cheese block into quarters, and then cut each quarter into 4-5 pieces, and scatter on top of the filling pile. Add a tablespoon or two of shredded cheddar cheese to the top of the filling. Moisten the edges with milk or water, fold over, and pinch to seal. Brush outside lightly with milk. Cut 3-4 slits on the top to vent steam. Put on a lightly-greased cookie sheet, and bake at 350 degrees F for 45 minutes to an hour, or until the crust is golden brown.


Vegetarian Pasties.


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup butter
  • 4 eggs
  • 2 teaspoons distilled white vinegar
  • 3 1/2 cups water
  • 1 cup dry lentils
  • 3 potatoes, chopped
  • 1 onion, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt


  1. Preheat oven to 350 degrees F (175C)
  2. Make the dough: mix flour, salt, and baking powder in a medium sized mixing bowl. Cut in butter. Stir in egg, vinegar, and a half cup water. Continue stirring until the dough is moist enough to be formed into a ball. Add more water if necessary. Form the dough into a large ball.
  3. Make the filling: bring a pot of 3 cups water to boil; add lentils and continue to boil for 30-45 minutes, until lentils are tender. Watch the lentils and add water if necessary.
  4. Wrap the potatoes in aluminum foil and bake them for 30 minutes in the preheated oven. When the potatoes have cooled, cut them into small pieces and mix them with the lentils.
  5. In a frying pan, saute onions with oil. Stir the onions into the potato-lentil mixture. Season with salt, and stir.
  6. Divide the dough into 6-8-inch circles. Lay the circles on a flat, floured surface. Place one cup of filling into the center of each circle. Fold the dough around the filling; seal the edges and arrange the pasties on an ungreased cookie sheet. Bake for one hour in the preheated oven.
  7. Makes six servings.


Vegetable Cornish Pasties


  • 1 recipe whole wheat pastry for a double crust
  • 1/4 inch butter
  • 1 onion, thinly sliced
  • 1 carrot, thinly sliced
  • 1 turnip, peeled and diced
  • 1 large potato, peeled and diced
  • 1/4 pound mushrooms, chopped
  • 2 tablespoons water
  • 1 teaspoon yeast extract spread
  • 1/4 cup milk
  • 1 egg
  • 1/4 pound shredded cheddar cheese
  • Salt and pepper to taste
  • 1 egg, beaten
  1. Preheat oven to 400 degrees F (200C)
  2. Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside.
  3. Place a large skillet over medium heat. Add butter or margarine, and allow it to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
  4. In a small bowl, dissolve yeast extract in milk. Whisk in one egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
  5. Place a fourth of the filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
  6. Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pasty is golden brown. Makes 4 pasties.


Vegetable Pasties


  • 3 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 1/4 cups ice water
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 2 carrots, thingly sliced
  • 1 turnip, peeled and diced
  • 2 potatoes, peeled and diced
  • 1/2 pound mushrooms, chopped
  • 2 tablespoons water
  • 1 cube vegetable boullion
  • 1 teaspoon tarragon
  • Salt and pepper to taste
  • 1 egg, beaten


  1. In a large bowl, mix together the all-purpose flour, the whole wheat flour, and salt. Cut in shortening until the mixture resembles coarse crumbs. Stir in water until the mixture forms a ball. Divide dough into 8 pieces, and shape them into balls. Cover, and set aside.
  2. Heat the olive oil in a large, heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes, and mushrooms. Add water, boullion cube, tarragon, salt and pepper. Cook for 15 minutes.
  3. Preheat oven to 400 degrees F (200C).
  4. Roll each pastry ball into a circle, 6-8 inches in diameter. Place about one cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
  5. Bake in preheated oven for 45 minutes, or until golden brown. Makes 8 pasties.


Mushroom Pasties

  • 1 pound mushrooms, washed and sliced
  • 2 tablespoons grated parmesan
  • 1 teaspoon spice powder
    • 3 teaspoons each ground cloves and cardamom
    • 6 teaspoons each ground cinnamon and sugar
    • 12 teaspoons ground ginger

Steam mushrooms and drain very well. Stir in remaining ingredients and place atop bottom layer of pie crust. Moisten edges with water, place upper crust atop this, and seal well. Bake at 425 degrees F for 25 minutes.

Preparing the Pie Crust:

  • 1 cup flour
  • A dash of salt
  • 1/3 cup margarine
  • 3 tablespoons of cold water

Sift flour and salt together. Cut in margarine with pastry blender. Stir in water with a fork. Briefly work with hands and roll out as necessary.


Creamy Shittake Mushroom Pasties.

  • 7 oz. shittake mushrooms, sliced
  • 2 oz. potatoes, peeled and diced
  • 8 oz. thawed puff pastry, rolled out thinly and cut into 4 large circles
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon parsley
  • 1/4 teaspoon thyme
  • 2 tablespoon sour cream
  • 1 teaspoon chicken seasoning
  • 1 egg, beaten
  1. Preheat oven at 400 degrees F (200C).
  2. In a bowl, combine mushrooms and potatoes. Set aside.
  3. In a separate bowl, thoroughly mix salt, pepper, parsley, thyme, sour cream, and chicken seasoning. Add mushroom mixture. Mix well.
  4. Using half the beaten egg, brush the edges of each pastry circle. Spoon equal amounts of mushroom mix onto centers of the circles. Fold circles in half to cover mixture, and seal by crimping the edges.
  5. Brush pasties with remaining beaten egg. Bake 25-30 minutes in the center of the oven, or until golden brown. Serve hot or cold as a snack, kid's lunch, or quick dinner with a salad.


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Copyright(c) 2002, 2003, 2004 Ken Anderson. All rights reserved.