The best thing you can do with a swede!
These hand held pies are so good, I’m confident that even a local Cornish person would accept my plant-based knock-offs as the real deal. According to the Cornish Pasty Association, which champions and protects the authenticity and distinctiveness of the genuine Cornish pasty, the pastry should be shortcrust (traditionally they use a mix of lard and butter, I use a quality plant based butter) and the filling should be diced beef, potato, swede and onion. I simply replace the beef with gorgeous umami chestnut mushrooms and add some deep, dark miso to bring out those mouthwatering savoury notes (if you don’t have miso, substitute it with a little splash of soy sauce). November is the perfect time to make these delicious pies. Most of the ingredients can usually be found in my weekly veg box from the farm at this time of year, but of course feel free to substitute ingredients as you like. Any root veg or squash would work well, you could even up the protein with a drained tin of beans or chickpeas.
The photos below are from my instagram stories where I often take my followers through a simple step-by-step as I’m making dinner. Don’t forget to tag @greenearthorganics1 on Instagram or share your photos on the Green Earth Organics Healthy Eating facebook page if you make this recipe. We love to see your creations!
For the pastry:
- 500g strong flour (I like to use a 400g of white and 100g of brown)
- 250g butter
- a big pinch of salt
- enough cold water to bring the dough together (usually only a couple of tbsp)
Either use the tips of your fingers to crumble the butter into the flour and salt, or pop all the pastry ingredients (except the water) into a food processor with the blade attachment and pulse it together, until it resembles wet beach sand. Then add a small splash of cold water and blend if using a food processor, or gently knead the dough, just until it comes together into a ball. Be careful not to add too much water, be patient with it. Don’t overwork the dough, you want it to be tender, not hard. Then wrap the pastry with a damp tea towel and let it rest while you prepare the filling. Turn the oven on to 175C.
For the filling:
- 1/2 a swede scrubbed and diced
- diced potato in the same volume as the swede
- diced onion, again around the same volume
- diced chestnut mushroom, again, the same volume
- 1 tsp salt
- plenty of ground black pepper
- 1 tbsp miso or soy sauce (optional)
One of the many beauties of buying organic is that there is rarely a need to peel your vegetables. Just give them a thorough scrub and you’re good to go. As is the way with many of my recipes, no need for exact measurements for the filling. I like an equal balance of swede, potato, mushroom and onion in my pasties. Once you have your veg all diced up fairly small (around a cm squared is good) into a large mixing bowl, season it generously with salt and black pepper. If you have miso, stir a tbsp of that through the mix, if not, either add a touch more salt or a splash of soy sauce.
Then you need to sort out the pastry. Tip it out onto a clean work surface and slice it into 8 equal pieces.
Then roll each piece into a ball and flatten it into a disc with your hand. If you need to, you can lightly flour your work surface to stop sticking and roll each ball into a thin circle. Aim to get the pastry around 4mm thick.
Then pile a generous amount of filling onto each piece of pastry, carefully gather up the sides and seal and crimp as best as you can.
Pop the pasties onto a baking sheet and bake in a preheated oven (175C) for 40 minutes or until the pastry is golden brown and the filling is cooked through and steaming.
I always encourage creativity and this recipe is no exception. Although this is as close to a traditional Cornish pasty as you can get making it plant based, feel free to let your tastebuds run free. Why not try a curried pasty? Add some turmeric and black pepper to the pastry and some curry powder to the veg. And while you’re at it switch the veg for diced potato, cauliflower and onion with a drained tin of chickpeas. Or go mediterranean in the summer? Switch the veg for peppers, aubergine, tomato and courgette and add some basil, pop a sprinkle of fennel seeds through the pastry. What combinations will you try? Let me know in the comments. I’d love to see your creations.