These are my attempt at the famous Cornish Pasties. The origin of these pasties are as the name suggests
from Cornwall which is a beautiful part of England right at the bottom. The pasties from what I know were
originally made for the miners who worked all day underground and the pasties were a complete meal
wrapped in a pastry.
So I did not make my own pastry as I like to buy a vegan pastry which I have used several
times for convenience. I substituted the original recipe meat with diced up marinated tofu.
You could use soy mince if you can get it.
Pastry – 12 sheets of 20cm x 20xm puff pastry
Makes 12 pasties
Filling
3 Tbsp vegan margarine
1 Tbsp asafetida powder (hind powder)
1 C diced tofu
2 Tbsp soy sauce
1 carrot diced
1 turnip diced
3 steamed medium sized potatoes
1/2 tsp black pepper
1/2 C parsley
Instructions
Melt the vegan margarine in a frying pan over a medium heat
Add asafetida powder then add the tofu then increase the heat and stir fry for 4 minutes
Add the soy sauce and then stir and remove from the heat
Add the turnip, carrot, potato, black pepper and black pepper
Combine and turn into a bowl allowing it to cool
Pre-heat Oven @ 220C/440F
After the mixture has cooled add 1/2 C of filling mixture into the pastry and then lift it in the middle pinching
the two sides of the pastry together to form a semicircle shape creating a crest. (see photo)
Place the pasties on baking paper and pop them in the oven for 30 minutes.
Serve with salad or like I did kipfler potatoes with rosemary and garlic with sugar loaf cabbage
