The Cornish pasty carries a rich story from the tin mines of Cornwall, where workers counted on these hearty, portable meals to sustain them through long hours underground. Today, Cornish pasties account for 6 percent of Cornwall’s income; only pasties made in the region can be called “Cornish.” Authentic pasties use a filling of swede, potato, and onion, seasoned simply, with no carrots allowed.
For vegans, finding a store-bought pasty that ticks every ethical box can be tricky. Many versions rely on palm oil,, an ingredient linked to habitat loss and threats to endangered orangutans. Homemade vegan pasties offer a clear way forward. By using palm-oil-free puff pastry and fresh vegetables, you can create a pasty that is both delicious and animal-friendly.
Fresh fillings like diced swede and potato keep to Cornish roots and guarantee honest flavour. Savour the crimping, bake until golden, and store extras for easy meals later in the week. This approachable recipe uses simple steps and straightforward methods, so you can bake with confidence. Enjoy the satisfaction of a handmade pasty that’s kind to animals, the planet, and your taste buds.
Keep fresh dough away from little hands and paws (read more on food safety for people and pets). It’s best to just bin onion scraps, as acids could harm compost creatures.
Key Ingredients and Preparation
For four generous pasties, gather:
- 2 medium potatoes (about 300g), peeled and diced small
- 1/2 small swede (about 150g), peeled and diced small
- 1 large onion (about 150g), finely chopped
- 80g vegan beef-style mince (optional for a meatier texture)
- 1 teaspoon salt, 1/2 teaspoon pepper
- 1 teaspoon dried thyme or fresh leaves
- 320g homemade vegan puff pastry (use Flora vegan baking block)
- 3 tablespoons plant-based milk (for brushing)
Equipment needed:
- Chopping board
- Sharp knife
- Large mixing bowl
- Baking tray, lined with parchment
- Pastry brush
Begin by peeling and dicing the potatoes and swede into small, even cubes. This size (about 1cm) helps the vegetables cook evenly and gives the filling a satisfying bite without being mushy. Briefly parboil the diced potato and swede in boiling water for four minutes, then drain and let cool. This softens the vegetables enough for baking while keeping shape.
Sauté the chopped onion in a tiny splash of oil or water for three minutes. This step rounds off sharpness and gives a gentle sweetness to the filling. For a heartier pasty, add vegan mince to the cooled vegetables, mixing gently so the texture stays chunky. Do not use carrots, if you want an authentic pasty!
Cool the mixture before moving on. Hot filling softens the pastry and can cause soggy bottoms.
Traditional Filling Mix
Place the cool parboiled vegetables, sautéed onion, and vegan mince (if using) into a mixing bowl. Sprinkle in salt, pepper, and thyme, then combine gently with a large spoon or spatula. The aim is to bring the filling together without crushing the vegetables into a mash.
For a vegan cheese and onion variation: make a separate mix, combining finely chopped onion with 40g of dairy-free cheese (cut into small cubes). This version offers a creamy contrast and a mild savoury note.
Let the finished filling cool fully before assembling the pasties. This step helps the pastry keep its shape and avoids leaks or sogginess during baking.
Pastry Handling Tips
Remove the vegan puff pastry from the fridge and let it stand for 10 minutes to soften just enough for rolling. If frozen, thaw fully before use. Gently roll the pastry sheet on a floured surface to even the thickness, then cut into four circles, each about 16cm diameter. Use a small bowl as a template if needed.
Work quickly and keep pastry cool at every stage for flaky results. Warm pastry can tear and become greasy. Using palm-oil-free pastry means you support ethical farming and protect rainforests—a simple swap with real impact.
Assembling and Baking Vegan Pasties
Lay each pastry circle flat. Place a quarter of the cooled filling on one half of each circle, keeping a 1.5cm border clear at the edge. Brush the border with a little plant-based milk to help seal. Fold the pastry over the filling to make a semi-circle, pressing the edges together firmly.
Use a fork to seal or try the ribbon-like traditional crimp. Crimping locks in steam and gives a classic pasty look. Brush the tops with more milk for gloss. Cut a small steam vent in the top of each pasty—this helps release moisture and prevents splitting in the oven.
Preheat the oven to 200°C (fan). Transfer pasties to the lined tray. Bake on the middle shelf for 40-45 minutes. If the tops begin to brown before the time is up, drape with foil.
For food safety, always check the centre is piping hot (above 75°C) before eating. Cool finished pasties on a rack for ten minutes. Once cool, store in an airtight tub in the fridge for up to three days. For longer storage, freeze in layers with baking paper between each pasty. Reheat directly from frozen at 180°C for 15-20 minutes, or until hot throughout.
Crimping Technique
Pinch the sealed pastry edge with your thumb and forefinger. Fold a small section of pastry over itself at the left end, pressing firmly. Move along the arc, repeating this action: grab, fold over, press. Build up a rope effect that runs the length of the pasty. This method keeps the filling inside and marks your pasty as true to Cornish tradition.
Variations and Serving Suggestions
Customise your vegan pasty to suit your taste or occasion. Stick with the classic potato, swede, and onion filling for a simple, honest flavour. For a richer, creamier pasty, blend dairy-free cheese with extra onion. Add vegan mince or small mushroom cubes for a meaty bite. Herbs like thyme, parsley, or chives brighten the filling and offer extra aroma.
Serve warm with a crisp side salad, tangy pickles, or homemade mushy peas. For extra comfort, pour over hot vegan gravy. Pair cold pasties with tomato chutney or beetroot relish on a picnic.
Vegan pasties come with health benefits: lower saturated fat, zero cholesterol, and higher fibre compared to meat-based versions. Freeze baked pasties in a labelled container for up to two months. Reheat as needed for last-minute lunches, lunchboxes, or snacks.
You can experiment confidently while keeping true to Cornish spirit. The shape, crimp, and basic filling make the pasty; the rest is up to you
